Welcome back to Dad Got This! Today, we’re embarking on a culinary journey to create a dish that promises both profound comfort and an exciting twist: a homemade woodfire smoked tomato soup. Forget the ordinary; we’re elevating a beloved classic with the irresistible charm of wood-fired flavor, transforming simple ingredients into a truly unforgettable meal. This recipe is designed to be approachable yet incredibly rewarding, perfect for anyone looking to add a touch of smoky sophistication to their kitchen repertoire.
But before we dive deep into the savory layers of this smoked delight, let’s lighten the mood with a bit of classic Dad humor. Why did the tomato go out with a prune? Because it couldn’t find a date!
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Why Smoked Tomato Soup? My Epcot Inspiration (and More Dad Jokes!)
That’s right, a classic dad joke to kick things off! But now, let’s talk about the real inspiration behind this culinary adventure: flavor, family, and a touch of magic from Epcot. My journey to perfect this woodfire smoked tomato soup began after a recent visit to the Epcot International Festival of the Arts. Among the incredible array of culinary masterpieces, one dish stood out: an exquisite tomato soup that truly blew me away. It wasn’t just good; it was memorable.
My kiddo, already a discerning connoisseur of tomato soup, was equally captivated. Since that trip, the demand for “that Epcot soup” has been constant. As a dad who loves a good challenge in the kitchen, I knew I had to recreate something equally special, but with my own unique twist. Instead of a straightforward replica, I envisioned a version that would add depth, character, and an irresistible aroma: smoked tomato soup. This was uncharted territory for me – I’d never made smoked tomato soup, or even regular homemade tomato soup for that matter – making this an exciting, delicious experiment.
The beauty of smoking ingredients is the way it transforms their natural flavors, adding a layer of complexity that can’t be achieved through conventional cooking methods. For tomatoes, smoking brings out an incredible sweetness and a subtle earthiness that perfectly complements their inherent tang. This process turns a simple soup into a gourmet experience, making it much more than just a comforting bowl – it becomes a conversation starter.
Essential Equipment for Smoky Perfection: The Ninja Woodfire Pro XL
To achieve that signature smoky depth, the right equipment is key. For this recipe, I turned to my trusty Ninja Woodfire Pro XL smoker. While any smoker you have on hand will work, the Ninja Woodfire Pro XL offers a fantastic balance of convenience and performance, making it my go-to for many outdoor cooking projects. Its ability to quickly reach and maintain temperature, combined with its compact design, makes it ideal for home chefs who want to infuse their dishes with genuine woodfire flavor without the hassle of a traditional pit smoker.
For pellets, I opted for the Kona Sweetwood Blend. This particular blend is known for imparting a delightful sweetness that I believed would perfectly enhance the natural sugars in the tomatoes. The choice of wood pellets significantly impacts the final flavor profile of your smoked ingredients, so don’t be afraid to experiment with different blends to find your personal favorite. Hickory, apple, or cherry wood pellets could also offer intriguing variations. These Kona pellets are not only effective but also quite affordable and readily available on Amazon. You can find a link in the description below if you’re looking to grab some.
Once you have your smoker basket ready, fill it with your chosen pellets. Then, give it the classic “dad shake.” While it might seem like a quirky ritual, I genuinely believe it helps settle the pellets, ensuring better combustion and a more consistent smoke. Whether it’s scientific or just a good luck charm, it’s part of my process!
Crafting the Foundation: Smoking Tomatoes and Garlic
With the smoker set to a steady 350°F (177°C) and preheating, it’s time to prepare our star ingredients: the tomatoes and garlic. For this recipe, I used five large beefsteak tomatoes. Beefsteak tomatoes are excellent for soup due to their meaty texture and rich flavor. Don’t worry too much about precision when cutting them; rustic chunks are perfectly fine as they will all be blended later. The goal here is to expose as much surface area as possible to the smoke.
Alongside the tomatoes, we’ll be smoking a generous amount of garlic – eight cloves, to be exact. To maximize their aromatic potential, I recommend cutting off the ends and giving each clove a gentle crush. This helps release their natural oils, allowing them to absorb more of that beautiful smoky flavor during the smoking process. Smoked garlic takes on a wonderfully mellow, sweet, and nutty character, far less pungent than raw garlic, which adds incredible depth to the soup.
Once your tomatoes and garlic are prepped, arrange them in a single layer on your smoker tray or basket. Drizzle them generously with extra virgin olive oil. This not only helps them char nicely but also assists in distributing the smoke flavor evenly. Finish with a liberal seasoning of salt. Salt helps draw out moisture and concentrates the flavors. Place them in the preheated smoker and let them work their magic for about 30 minutes to an hour. The exact time will depend on your desired level of smokiness and char. Keep an eye on them; you’re looking for beautifully softened tomatoes with a fragrant, slightly charred exterior.
Building Flavor Layers: Sautéing Aromatics
While our tomatoes and garlic are undergoing their smoky transformation, we’ll get a head start on the other foundational vegetables. Grab a large onion and a couple of carrots. Dicing these evenly is crucial for consistent cooking, ensuring all the flavors meld together harmoniously. I’ve found that cutting carrots into flat pieces first makes it much easier to achieve a uniform dice. This small detail truly makes a difference in the texture and overall balance of the soup.
Once your smoked tomatoes and garlic emerge from the smoker, looking beautifully softened and aromatic, transfer them to a large pot. This is where the magic really starts to happen. Add a full stick of butter to the pot – because, let’s be honest, butter is a non-negotiable ingredient for rich, velvety soups. Sauté the diced onions in the melted butter until they turn translucent and soft, releasing their sweet aroma. Next, add the diced carrots and continue to cook until they begin to soften.
Now, it’s time to build the spice profile. Season this aromatic base with a good pinch of salt and freshly ground black pepper. Then, layer in a blend of herbs and spices that will awaken your taste buds. My go-to combination includes a bay leaf, granulated onion, granulated garlic, thyme, celery salt, oregano, and basil. For an extra boost of umami and overall flavor enhancement, I also like to add a touch of MSG. Each of these ingredients plays a vital role: the bay leaf offers a subtle background note, the granulated aromatics deepen the onion and garlic flavors, and the herbs provide that classic, comforting Italian-inspired profile. Stir everything together, allowing the spices to toast slightly and release their full fragrance.
Simmering to Perfection: Combining Flavors
With our aromatics softened and spices fragrant, it’s time to bring all the elements together. Add the smoked tomatoes and garlic back into the pot, along with any delicious juices or oil that accumulated in the smoking tray. These drippings are packed with flavor and should not be wasted!
For an even richer tomato presence, especially if your fresh tomatoes aren’t super ripe or you simply want more intensity, you could optionally add a small can of diced tomatoes or a tablespoon of tomato paste at this stage. However, I found the fresh smoked tomatoes to be perfectly sufficient on their own for a vibrant flavor. Next, pour in four cups of high-quality chicken stock. If you’re aiming for a vegetarian option, vegetable stock works just as beautifully. Bring the entire mixture to a rolling boil, then immediately reduce the heat to a gentle simmer. Cover the pot and let it cook for at least 30 minutes. This simmering period is crucial as it allows all the incredible flavors – the sweetness of the smoked tomatoes, the earthiness of the garlic, the richness of the butter, and the complexity of the herbs – to meld and deepen, creating a truly harmonious soup.
Achieving Creamy Texture: Blending and Seasoning
Once the soup has had ample time to simmer and develop its rich flavors, it’s time to achieve that silky-smooth texture we all love in a good tomato soup. You have a couple of options here: a traditional stand blender or an immersion blender. My personal preference, purely for convenience and minimizing extra dishes, is an immersion blender. It allows you to blend the soup directly in the pot until it reaches a perfectly smooth and creamy consistency. If you’re using a stand blender, remember to work in batches and be extremely careful when blending hot liquids – never fill the blender completely, and always leave the vent open to allow steam to escape.
After blending, taste the soup and adjust the seasoning as needed. This step is vital because individual palates vary, and the natural saltiness of your stock can also influence the final flavor. I typically find that a bit more salt is required at this stage – usually around two tablespoons in total, but always taste as you go. You might also want a dash more black pepper or a pinch more of your favorite herb. If you prefer a richer, creamier soup, this is the perfect moment to incorporate some heavy cream. While I initially skipped it to keep the soup lighter, adding cream can mellow the smokiness and add a luxurious mouthfeel. It’s truly a matter of personal preference.
Serving Suggestions: The Perfect Pairings
A bowl of this incredible smoked tomato soup is a meal in itself, but a few simple garnishes and pairings can elevate the experience even further. I love serving it piping hot with a sprinkle of fresh basil leaves. The vibrant green and fresh aroma of basil provide a lovely contrast to the deep, smoky, and savory notes of the soup. Crispy croutons also add a delightful textural crunch that complements the creamy smoothness.
However, no discussion of tomato soup is complete without mentioning its ultimate companion: the grilled cheese sandwich. A warm, gooey grilled cheese, perfect for dipping, is the quintessential pairing for this comforting soup. The rich, savory cheese and crispy bread create a magical harmony with the tangy, smoky tomato base. Other fantastic serving ideas include a dollop of sour cream or crème fraîche, a swirl of pesto, or a side of crusty artisan bread for soaking up every last drop.
I also learned a valuable lesson in tailoring this soup to different preferences. My wife, who appreciates a subtle smoky flavor but finds anything too intense overpowering, offered crucial feedback. The initial version, while delicious to me, was a bit much for her. So, I experimented and found that adding a cup of heavy cream, a splash of water, a touch of sugar, and a tablespoon of tomato paste successfully mellowed out the smokiness, balancing the flavors to her taste. This demonstrates the versatility of the recipe and encourages you to adjust it to your own liking.
Tailoring the Smoke Level: A Personal Touch
One of the most exciting aspects of making your own smoked tomato soup is the ability to customize the smoke intensity. As I mentioned with my wife’s feedback, not everyone enjoys the same level of smoky flavor, and that’s perfectly okay! This recipe provides a fantastic base, but don’t hesitate to make it your own.
If you’re like me and love a pronounced, robust smoky flavor, you’ll likely enjoy the soup as is, perhaps even pushing the smoking time for the tomatoes and garlic towards the longer end of the 60-minute mark. You could also experiment with stronger wood pellets, such as mesquite or hickory, though I recommend doing so with caution to avoid overwhelming the delicate tomato flavor.
On the other hand, if you prefer a more subtle hint of smoke, or if you find the initial batch a little too intense, there are several simple adjustments you can make to soften the flavor. Incorporating dairy, such as a cup of heavy cream or even a dollop of sour cream or Greek yogurt, is an excellent way to add richness and temper the smokiness. The fat in the dairy helps to bind with and dilute the strong smoky compounds. A pinch of sugar can also work wonders by balancing the acidity and sweetness, making the overall flavor profile more rounded and less sharp. Adding a small amount of extra chicken or vegetable stock, or even just plain water, can also help to dilute the flavors without compromising the essence of the soup. Finally, a tablespoon of tomato paste can boost the inherent tomato flavor, allowing it to stand up more prominently against the smoke.
Remember, cooking is an art, and every recipe is a guide. Feel empowered to taste, adjust, and make this woodfire smoked tomato soup perfectly suited to your palate. The goal is a delicious, comforting bowl that brings joy with every spoonful.
Conclusion: Your Next Culinary Adventure Awaits!
So there you have it – a truly delicious, deeply flavorful woodfire smoked tomato soup, perfect for cozying up with on a cool evening or impressing guests at your next gathering. It’s a recipe that marries the simple comfort of homemade tomato soup with the sophisticated depth of woodfire smoking, creating something truly special. Whether you’re a seasoned pitmaster or new to the world of smoking, this recipe is accessible and offers ample room for personal customization.
I hope you enjoyed joining me on this culinary adventure. Don’t forget to like, subscribe, and share this recipe with fellow food enthusiasts! Your support helps Dad Got This continue creating exciting new dishes and content. And if you’re interested in exploring more fun benefits and behind-the-scenes content, consider checking out our channel memberships – there’s always something new brewing in Dad’s kitchen!
Now, as is tradition, I’ll leave you with one final dad joke to send you off with a smile: What do you call a tomato that pretends to be a potato? An imitator! Classic dad humor, right? Until next time, happy cooking and enjoy your incredibly flavorful smoked tomato soup!
Woodfire Smoked Tomato Soup Recipe
Woodfire Smoked Tomato Soup
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Equipment
- Ninja Woodfire Pro XL Smoker
- Knife
- Cutting Board
- Immersion Blender (or regular 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 your smoker (e.g., Ninja Woodfire Pro XL) to 350°F (177°C).
- Fill the smoker basket with Kona Sweetwood Blend Pellets and prepare for smoking.
- Cut beefsteak tomatoes into rustic chunks. Crush garlic cloves lightly to release their aroma.
- Toss the chopped tomatoes and crushed garlic with extra virgin olive oil. Spread them in an even layer on the smoker tray or basket.
- Sprinkle generously with salt. Smoke for 30-60 minutes, or until the tomatoes and garlic are softened, slightly charred, and have a beautiful smoky aroma and color.
- While smoking, dice the onion and carrots into uniform pieces to ensure even cooking later.
- In a large pot, melt one stick of butter over medium heat.
- Add the diced onions to the pot and cook for 3-4 minutes until they are softened and translucent.
- Add the diced carrots to the pot and continue to cook for another 3-4 minutes until slightly tender-crisp.
- Stir in the bay leaf, granulated onion, granulated garlic, thyme, celery salt, oregano, basil, and MSG. Cook for 1 minute until fragrant.
- Transfer the smoked tomatoes and garlic to the pot, including any accumulated juices or oil from the smoking tray.
- Pour in the four cups of chicken stock (or vegetable stock for a vegetarian option). Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for 30 minutes, allowing the flavors to meld.
- Remove the bay leaf. Use an immersion blender to blend the soup directly in the pot until it is smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Taste the soup and adjust the seasoning with additional salt and black pepper as needed.
- (Optional) For a richer and creamier soup, or to mellow the smoky flavor, stir in heavy cream to taste. You can also add a touch of sugar or tomato paste if desired.
- Ladle the hot soup into bowls. Garnish with fresh basil and serve with croutons or, even better, a classic grilled cheese sandwich.
- Enjoy your deeply flavorful and comforting woodfire smoked tomato soup!
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Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Recommended Gear for Your Smoky Culinary Journey:
Ninja Woodfire Pro Connect XL Grill:
Get it at NinjaKitchen
Kona Pellets:
Get it on Amazon
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