Welcome back to Dad Got This! Today, we're diving into a recipe that's as comforting as a warm hug on a chilly day—woodfire smoked tomato soup.
But before we get into the nitty-gritty of this savory delight, let me set the scene with a bit of humor. Why did the tomato go out with a prune? Because it couldn't find a date.
This Page Contains Affiliate Links. For more Info See My Disclosures here.
Classic dad joke, right? But on to more important matters—how to make this soup.
Recently, I took a trip to the Epcot International Festival of the Arts and was blown away by an amazing tomato soup they had on offer. My kiddo, who was already a fan of tomato soup, now insists on having it more often. So, naturally, I decided it was high time to perfect my own version. Instead of the usual tomato soup, though, I thought I'd up the ante with a smoky twist. I’ve never made smoked tomato soup before, or even a regular tomato soup for that matter, so this is an exciting experiment for me.
To start, we'll be using my trusty Ninja Woodfire Pro XL smoker. While you can use any smoker you have on hand, this one happens to be my go-to. For this recipe, I've chosen the Kona Sweetwood Blend Pellet, which I think will add a delightful sweetness to the soup. These pellets are pretty affordable and can be found on Amazon—I'll drop a link in the description below. Once you have your smoker basket ready, fill it with the pellets and give it the classic dad shake. It’s supposed to help with combustion, but honestly, it might just be a quirk of mine.
Set your smoker to 350°F and let it preheat. Meanwhile, we’ll prep our ingredients. I’m using five large beefsteak tomatoes—these will be cut into chunks, but don’t worry about precision here. Alongside the tomatoes, we’ll also smoke some garlic. I’m using eight cloves, which I'll cut off the ends and give a gentle crush to release their aromatic oils.
Once the smoker is ready, arrange the tomatoes and garlic in the basket, drizzle them with a generous amount of extra virgin olive oil, and season with salt. Smoke them for about 30 minutes to an hour, checking periodically for the desired level of smokiness.
While the tomatoes and garlic are smoking, let's get our other veggies ready. Dice an onion and chop up some carrots. The carrot dicing can be a bit tricky, but I’ve found that cutting them into flat pieces first makes it easier to get a consistent dice. Keeping your vegetables roughly the same size ensures even cooking, which is key for a well-balanced soup.
After about 30 minutes of smoking, the tomatoes and garlic should be looking beautifully charred and fragrant. Transfer them to a pot with a stick of butter—because let’s face it, butter is a game-changer in cooking. Sauté the onions in the butter until they’re soft, then add in the carrots. Season the mixture with a bit of salt, pepper, and your choice of herbs and spices. I like to use bay leaf, granulated onion, granulated garlic, thyme, celery salt, oregano, basil, and a touch of MSG for an extra flavor boost.
Next, add the smoked tomatoes and garlic to the pot. If you have any oil or fat from the smoking process, add that in as well. For extra tomato goodness, you can use a can of tomatoes if needed, though I found the fresh ones to be sufficient. Pour in four cups of chicken stock (or vegetable stock if you prefer), and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 30 minutes.
After the soup has simmered, it’s time for blending. You can use a regular blender or an immersion blender, which is my preferred tool for convenience. Blend until smooth and creamy. Taste the soup and adjust seasoning as needed. I found that a bit more salt was required—about two tablespoons in total. If you prefer a creamier soup, you can add some heavy cream, though I initially skipped this to keep the soup light.
I served the soup with fresh basil and croutons, and it pairs wonderfully with a grilled cheese sandwich. My wife, who’s not a fan of too much smokiness, found the initial version a bit overpowering. So, I adjusted it by adding a cup of heavy cream, a bit of water, a touch of sugar, and some tomato paste. These tweaks mellowed out the smokiness and made it just right for her taste.
So there you have it—a delicious smoked tomato soup that’s perfect for cozying up with on a cool day. Remember, if you like your soup with a pronounced smoky flavor, enjoy it as is. If you prefer something a bit less intense, don't hesitate to adjust with cream and other tweaks. Thanks for joining me in this culinary adventure. Don’t forget to like, subscribe, and share, and check out the links in the description for all the gear I used. And if you’re interested in more fun benefits, consider checking out our channel memberships!
Now, as always, I’ll leave you with one last dad joke: What do you call a tomato that pretends to be a potato? An imitator. Classic dad humor, right? Until next time, happy cooking!
Recipe
Woodfire Smoked Tomato Soup
Equipment
- Ninja Woodfire
- Knife
- Cutting Board
- Immersion Blender
- Large Pot
- Measuring Cups & Spoons
- Large Spoon
Ingredients
- 5 Large beefsteak tomatoes chopped
- 1 tablespoon Extra virgin olive oil
- 8 cloves Garlic crushed
- 1 large onion diced
- 2 carrots diced
- 1 Stick Butter
- 1 bay leaf
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon thyme
- 1 teaspoon celery salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon MSG
- 4 cups chicken stock or vegetable stock for vegetarian option
- 1 teaspoon Sea Salt add enough to your taste
- 1 teaspoon Black Pepper add enough to your taste
- 1 Cup Heavy cream optional
- Fresh basil for garnish optional
Instructions
- Preheat the smoker to 350°F (177°C).
- Fill the smoker basket with Kona Sweetwood Blend Pellets and set the unit to smoker mode.
- Cut tomatoes into chunks and crush garlic cloves.
- Toss tomatoes and garlic in extra virgin olive oil and spread them in an even layer on the smoker tray.
- Sprinkle generously with salt and smoke for 30-60 minutes until they achieve a smoky aroma and color.
- Dice the onion and carrots into uniform pieces for even cooking.
- In a large pot, melt a stick of butter over medium heat.
- Add the diced onions and cook for 3-4 minutes until softened.
- Add diced carrots and cook for another 3-4 minutes.
- Stir in bay leaf, granulated onion, granulated garlic, thyme, celery salt, oregano, basil, and MSG.
- Add the smoked tomatoes and garlic to the pot, including any juices and oil.
- Pour in the chicken stock and bring the mixture to a boil, then reduce to a simmer and cook for 30 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Taste and adjust seasoning with salt and pepper as needed.
- (Optional) For a creamier soup, add heavy cream to taste.
- Garnish with fresh basil and serve with croutons or a grilled cheese sandwich.
- Enjoy your smoky tomato soup!
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Ninja Woodfire Smoked Tomato Soup Links:
Ninja Woodfire Pro Connect XL Grill:
Get it at NinjaKitchen
Kona Pellets:
Get it on Amazon
Like Dad's Shirt?
Check out: RSVLTS.com
Did you know Dad is on YouTube?
Go check out Dad's youtube channel for all kinds of great cooking videos and food-related content.
