Go Back
+ servings

Smoke Roasted Tomato Soup with Basil Cream

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Dish
Cuisine: Comfort Food
Servings: 6 people


  • 4 pounds garden fresh tomatoes
  • 3 Tablespoons olive oil divided use
  • 2 large carrots peeled and diced
  • 2 medium red onions diced
  • 4 cloves garlic minced
  • 1 teaspoon sugar
  • 1 Tablespoon salt
  • 2 teaspoons black pepper
  • 3 cups chicken stock
  • 1 Tablespoon tomato paste
  • 1/4 cup julienned fresh basil divided use
  • 3/4 cup heavy cream divided use


  • Preheat your grill to 400 degrees. Place the quartered tomatoes on a large baking sheet and drizzle with 1 Tablespoon of the olive oil. Set the baking sheet on the grill grates, close the lid, and roast for 30 minutes.
  • Heat the remaining olive oil over medium heat in a large, heavy bottomed pot. Stir in the carrots and onions and saute for about 10 minutes, until the vegetables are tender. Stir in the garlic and cook for an additional 2 minutes. Pour in the chicken stock, tomato paste, sugar, salt, pepper, and 1/8 cup of the fresh basil. Bring up to a simmer.
  • Slowly transfer the roasted tomatoes from the baking sheet into the soup pot, cover with the lid and simmer for 20 minutes.
  • Carefully ladle the soup mixture into a blender and puree in batches until all of the soup is pureed. Pour the blended soup through a strainer to remove any leftover chunks or pulp. Return the soup to the pot and stir in 1/2 cup of the heavy cream. Heat to desired temperature for serving.
  • Pour the remaining 1/4 cup of heavy cream into a bowl and beat until whipped and soft peaks form. Mince the remaining 1/4 cup of basil and fold into the whipped cream.
  • Serve the warm soup with a spoonful of the basil cream floating on top and toasted bread or grilled cheese sandwiches.