Smoky Vegetable Soup

By Mike_67

Our modification to a Williams-Sonoma recipe.

This is a recipe in development for a smoker.

Ingredients

• 4 red bell peppers, cut in half, cored and seeded
• 2 yellow bell peppers, cut in half, cored and seeded
• 8 plum tomatoes, cut in half
• 4 zucchini, cut in half lengthwise
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 russet potato, peeled, cut into ½ inch dice
• 4 cups chicken stock, divided
• Salt and freshly ground pepper, to taste
• 1 cup packed fresh basil leaves

Details

Servings 6

Preparation

Step 1

Place first four ingredients in smoker and cook until done. Remove vegetables and cut peppers into 1 ½ x ½ inch slices; cut zucchini in
¼ inch thick slices on bias. Set smoked vegetables aside.


Warm olive oil in a large Dutch oven over medium heat. Cook onion until soft and translucent. Add garlic and cook for one minute more. Add potato and 3 cups chicken stock to pot; simmer 25-30 minutes. Season with salt and pepper. Add vegetables to pot, reserving 2 cups.

Using blender, process 1 cup chicken stock and basil on high for 10 seconds. Transfer to Dutch oven. Puree soup in blender on high for 20 seconds per batch. Return soup to pot and stir in reserved vegetables.

Serve with crusty bread.