Since it’s the third Saturday of the month, it’s time to enjoy the soup event organized by Wendy. This month yours truly is hosting, and I chose as my theme a farewell to the season that tortures me: Winter. My apologies to those who like to shiver, who enjoy having to cover their feet, hands, ears and nose before heading outside, and don’t mind a heating bill in the triple digits at the end of the month.
We still have a few evenings here and there with ungodly cold temperatures, and for those evenings, a soup that warms body and soul is the best thing in the world. So I made it smokin’ hot. Literally. Remember my new toy from last Christmas, the electric smoker? We’ve been using it a lot, I just did not have a chance to blog about it yet, but now it’s the perfect opportunity. I made a smoked tomato soup. Very simple in terms of number of ingredients, but incredibly flavorful due to the subtle applewood smoke component.
SMOKED TOMATO SOUP
(from the Bewitching Kitchen)
10 large Roma tomatoes, halved
olive oil spray
salt and pepper
applewood chips for smoker
1 tablespoon olive oil
1 yellow bell pepper, diced
1 shallot, minced
zest and juice of one blood orange
1 cup of chicken stock
2 tablespoons heavy cream
Turn your smoker to 250 F and place a few applewood chips in the chamber, according to the instructions of your smoker.
Drizzle the tomatoes with a little spray of olive oil, and season lightly with salt. When the smoker reaches the right temperature, place the tomatoes, cut side down, on the tray. Close the chamber and allow them to smoke for 40 minutes. At the end of the smoking time, remove the skin, that should peel off easily.
In a large saucepan, saute the shallot and yellow bell pepper in olive oil, season lightly with salt and pepper. When soft and fragrant, add the zest of the blood orange add the tomatoes, breaking them up with a potato masher. Simmer in medium heat for 5 minutes, add the chicken stock, cover the pan and simmer on low heat for 30 minutes.
Transfer the mixture to a blender, blend until smooth. If you like a very smooth soup, pass through a sieve to remove the tomato seeds. If too thick, add some chicken stock or water. Pour back into the pan, add blood orange juice, heavy cream, simmer a few minutes, and adjust seasoning if necessary.
Serve with a drizzle of blood orange juice on top.
to print the recipe, click here
Comments: Talk about flavor! What we’ve learned so far from our adventures with the smoker is that you don’t need that many added spices, in fact, it is best to mellow down the spices, so that the smokiness can shine. Even when tomatoes are far from their peak, the brief encounter with the smoke intensifies their flavor quite a bit. Very nice. If you don’t have a smoker, I suppose grilling the tomatoes could do a good job too. In that case, add some smoked paprika to the soup, while you are sauteing the veggies. If blood oranges are not available where you live (here, let me offer you a hug), you can use regular oranges, and decorate the soup with a drizzle or cream or yogurt.
I cannot tell you how happy I am to be saying goodbye to winter! If you’d like to see what my virtual friends made for our Soup Saturday event, click on the link at the end of the post. Stay warm!
ONE YEAR AGO: Manchego and Poblano Soup
TWO YEARS AGO: A Smashing Pair
THREE YEARS AGO: Spinach and Mushroom Stuffed Pork Tenderloin
FOUR YEARS AGO: Crispy Chickpea and Caper Spaghetti
FIVE YEARS AGO: Spring has Sprung!
SIX YEARS AGO: Chickpea and Fire Roasted Tomato Soup
SEVEN YEARS AGO: Double Asparagus Delight
EIGHT YEARS AGO: Sun-dried Tomato and Feta Cheese Torte