Hickory Smoked Summer Tomato Soup, Herbed Creme Fra

Name: Hickory Smoked Summer Tomato Soup, Herbed Creme Fraiche And Sourdough Crostini Accompaniment
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Smoke the Tomatoes; 3 pounds plum or roma tomatoes; 2 handfuls hickory wood chips, soaked; 2 tablespoons sea salt; 1 tablespoon freshly ground black pepper; Prepare the Soup; Smoked tomatoes; 5 cups chicken stock; 1/2 cup creme fraiche; 2 tablespoons fresh herbs, such as thyme, basil, and chives, chopped; 1 sourdough baguette, sliced into rounds and toasted until golden

Servings: persons

Smoke the Tomatoes
3 pounds plum or roma tomatoes
2 handfuls hickory wood chips, soaked
2 tablespoons sea salt
1 tablespoon freshly ground black pepper
Prepare the Soup
Smoked tomatoes
5 cups chicken stock
1/2 cup creme fraiche
2 tablespoons fresh herbs, such as thyme, basil, and chives, chopped
1 sourdough baguette, sliced into rounds and toasted until golden

1
In an outdoor grill, prepare charcoal briquettes according to manufacturer's instructions. When briquettes are ready, spread them on one side of the grill. You may also use a smoker for this step.
2
Cut each tomato in half and, using your fingers, scoop out and discard the seeds and pulp. Arrange tomato halves in as few layers as possible in a disposable foil pan. Sprinkle with sea salt and black pepper.
3
Place the hickory wood chips into a packet of foil and place onto the hot coals.
4
Place the pan containing the tomatoes onto the grill, but not directly over the coals. Cover the grill and smoke the tomatoes for one hour. After the tomatoes have been smoked, you may refrigerate or freeze them until you are ready to make the soup.
5
Bring the chicken stock to a simmer.
6
Add the smoked tomatoes. If the tomatoes are frozen, simmer them until they've thawed completely.
7
Pour the soup into a blender and puree. Taste for seasoning and correct if necessary. At this point, you may either serve the soup hot or let it cool to room temperature before chilling it in the refrigerator. When ready to serve, proceed to the next step.
8
Stir the chopped herbs into the creme fraiche.
9
Ladle the soup into serving bowls. Float a sourdough crostini in the center of each bowl, and top the crostini with the creme fraiche.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Smoke the Tomatoes, 3 pounds plum or roma tomatoes, 2 handfuls hickory wood chips, soaked, 2 tablespoons sea salt, and more.

Yes, Hickory Smoked Summer Tomato Soup, Herbed Creme Fraiche And Sourdough Crostini Accompaniment falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hickory Smoked Summer Tomato Soup, Herbed Creme Fraiche And Sourdough Crostini Accompaniment

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions