Smoked Tomato Soup
Submitted by cindy snyder
Smoky, velvety tomato soup made with fire-kissed tomatoes, crispy bacon, red wine and a kick of cayenne. Ready in 30 minutes and leagues beyond anything from a can.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minForget everything you think you know about tomato soup.
This one starts with crispy bacon sizzling in olive oil, then layers in garlic, onion and a full cup of red wine that reduces into something rich and deeply savory.
The star? Smoked tomatoes that bring a campfire warmth you can taste in every spoonful.
A hit of cayenne pepper sauce and fresh thyme tie it all together before the whole pot gets blended into a silky, soul-warming bowl.
Thirty minutes from stove to table. That’s it.
Pro Tips
- No smoked tomatoes? Roast fresh tomatoes on the grill or add a teaspoon of smoked paprika for a similar depth.
- Use a dry, full-bodied red wine you’d actually drink. The flavor concentrates as it reduces, so cheap wine means cheap taste.
- Float a swirl of cream or a handful of croutons on top for a restaurant-worthy finish.
Ingredients
Directions
In a large stockpot, heat olive oil with bacon and cook until bacon is brown and crispy.
Add onion and garlic and sauté until you can smell the aromas being released.
Add red wine and boil over high heat until reduced by half, 3 to 4 minutes.
Tops. Add tomatoes and stock and cook over medium heat until liquid has reduced by about one fourth, 10 to 15 minutes.
Add tomato paste, cayenne pepper sauce, and thyme.
Purée with a hand blender or in food processor, then place back in pan and reheat if needed.
Season with salt and pepper.
Serve hot.
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