Name: Fire-Charred Tomato Soup
Yield: Serves 8 as a First Course
Cuisine: United States
Ingredients: ½ cup plain yogurt, preferably whole milk, or sour cream; 2 medium-size onions, peeled and quartered (leave the root ends on); 4 large ripe tomatoes (about 3 pounds); 2 medium-size red bell peppers; 1 tablespoon balsamic vinegar, or more to taste; 3 cloves garlic, minced; 3 tablespoons mixed chopped fresh herbs, such as basil, thyme, chives, and/or flat-leaf parsley; 1 tablespoon honey, or more to taste; 4 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 7 cups homemade vegetable or chicken stock or canned low-sodium broth, or more as needed

Preparation info

Serves
8
as a First Course

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

This smoky tomato soup is a long way from the canned version we’re all so familiar with. The charred flavor of the vegetables is reinforced by the fire-toasted ancho chile (the dried version of a poblano pepper), and the soup is delectable both hot and cold.

Note that I’ve made wood chips—not soaked this time—optional. You’ll get a richer, smokier flavor if you use them, but the soup will be perfectly delicious even if you don’t. Do use gorgeous fresh, ripe tomatoes.