Go Back

Homemade Roasted Tomato Soup

The Ealy Homestead
A deliciously thick soup made with smoked vegetables.
Smoking Time 2 hrs
Total Time 4 hrs
Course Soup
Servings 9 pints


  • Food mill
  • Immersion blender


  • 20 lbs smoked or roasted tomatoes
  • 3 medium onions
  • 6 medium carrots
  • 4 medium green bell peppers
  • 6 slices bacon
  • 1 cup shredded cheese
  • 2 tbs paprika
  • 2 tbs fresh minced garlic
  • 2 tbs sea salt
  • 1 ½ tsp chipolte pepper
  • black pepper to taste
  • thyme flakes
  • basil flakes


  • Preheat your smoker or oven to 250 degrees.
  • Wash and slice tomatoes, peppers, onions & carrots. Place into an aluminum pan and smoke for 2 hours. If using an oven, roast until veggies are dark around the edges (approx. 40 min)
  • Run all veggies through a food mill, catching juices in a stock pot. Then place stock pot on medium heat and bring to a rolling boil for 10 minutes.
  • Lower burner heat to low and let contents cook down for an hour.
  • In a skillet or air fryer, fry bacon slices, then let cool. Crumble into soup. Add paprika, chipolte pepper and sea salt.
  • Let soup cook on low for another hour, or until it reaches desired thickness. Add cheese and stir in until fully incorporated.
  • Use an immersion blender to smooth out soup before serving.
Keyword Tomato Soup