Woodfire Smoked Tomato Soup

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!