Smoked Tomato Soup

By danyell923

Ingredients

• 4 pounds plum tomatoes, halved, seeded, divided
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
• 3 garlic cloves, crushed
• 2 bay leaves
• 2 teaspoons coriander seeds
• 2 teaspoons finely grated fresh horseradish or prepared horseradish
• 1 1/2 cups low-sodium chicken broth
• 5 tablespoons unsalted butter, room temperature
• Kosher salt and freshly ground black pepper
• Thinly sliced basil leaves (for serving)
• 1/2 cup hickory, pecan, or applewood chips

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Scatter wood chips in a medium cast-iron skillet and heat over high until chips begin to smoke, about 5 minutes. Cut a 24" sheet of heavy-duty foil and fold in half to make a large square. Fold in half twice more to make a small, thick square. Carefully place over chips and set 5 tomato halves, cut sides up, on top; remove skillet from heat. Cover with foil and top with another medium skillet. Let tomatoes sit until barely softened and smoky, 5–8 minutes. Transfer tomatoes to a plate and let cool slightly.

Meanwhile, chop remaining tomatoes. Heat oil in a large pot over medium and cook onion and leek, stirring occasionally, until tender but not yet taking on any color, 8–10 minutes. Stir in garlic, bay leaves, coriander seeds, and horseradish and cook, stirring occasionally, until fragrant, about 2 minutes. Add chopped tomatoes and broth, increase heat to medium-high, and bring to a boil. Reduce heat, cover pot, and simmer until tomatoes are soft, 35–45 minutes. Let cool slightly; discard bay leaves.

Working in batches if needed, blend tomato mixture, smoked tomatoes, and butter in a blender until smooth. Strain soup through a medium-mesh sieve into a large bowl; season with salt and pepper. Serve warm or room temperature topped with basil.