The trick is to smoke the meat and not make the meat smoke

GRILLED TOMATO SOUP

  Date: May 19, 2009
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Stephen Raichlen has a saying that if something is good the normal way it is cooked, it is better grilled. Nowhere was this more true for me than with this tomato soup recipe from WEBER'S WAY TO GRILL. The tomatoes, onions and garlic are grilled until the skins begin to blister and char. To help with the flavor some thyme sprigs are also grilled and their smoke contributed to the smoky flavor of the other veggies. The grilled items were added to a stock from low sodium Chicken Broth which is boiled then simmered until the tomatoes break down. Then the stocked is puréed & strained to remove seeds & skins. The stock is returned to the pan where it gets seasoned with salt, pepper & sugar. Just before serving some fresh basil is chopped up to top the soup. The final touch are some parmesan croutons created by broiling some 1/4” slices of baguette buttered & topped with Parmesan-Reggiano cheese. Up until this point I have never had a tomato soup I have liked. Never. Not only did I like this one, I REALLY liked this one. A big part of it was the additional smokey flavor from grilling the veggies.
Related Blog Entries:
Recipe Source:
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Meathead
Weber's Way to Grill:
Grill Roasted Tomato Soup w/ Parmesan Croutons - Page 242
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Bamboo Skewers
  • SR 19" Locking Tongs
  • Food Processor