Homemade Roasted Tomato Soup
A deliciously thick soup made with smoked vegetables.
Equipment
- Food mill
- Immersion blender
Ingredients
- 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
Instructions
- 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.