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Fire-Charred Tomato Soup

Fire-Charred Tomato Soup Recipe

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.

Fire-Charred Tomato Soup Recipe


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Fire-Charred Tomato Soup

Recipe Notes

  • Yield: Serves 8
  • Method: Direct Grilling

Ingredients

  • 4 large ripe tomatoes (about 3 pounds)
  • 2 medium-size onions, peeled and quartered (leave the root ends on)
  • 2 medium-size red bell peppers
  • 4 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 ancho chile (or 2 if you like spicy food) or another large dried chile, such as pasilla
  • 7 cups homemade vegetable or chicken stock or canned low-sodium broth, or more as needed
  • 3 cloves garlic, minced
  • 1 tablespoon balsamic vinegar, or more to taste
  • 1 tablespoon honey, or more to taste
  • 3 tablespoons mixed chopped fresh herbs, such as basil, thyme, chives, and/or flat-leaf parsley
  • 1/2 cup plain yogurt, preferably whole milk, or sour cream

Recipe Steps

1: Cut the tomatoes crosswise into 1-inch-thick slices, removing the stem ends. Brush the tomato slices, onion wedges, and bell peppers generously with olive oil, using 2 tablespoons of it, and season the vegetables with salt and black pepper to taste.

2: Set up the grill for direct grilling and preheat to high. If using a gas grill, place the wood chips (if using) in the smoker box.

3: When ready to cook, if using a charcoal grill, toss the wood chips (if using) on the coals. Brush and oil the grill grate. Arrange the tomatoes, onions, and bell peppers on the hot grate and grill, turning the onions and bell peppers with tongs and the tomato slices with a spatula, until the vegetables are nicely charred all over. The bell peppers will take the longest, 15 to 20 minutes, the tomatoes the shortest, about 8 minutes in all. As they are done, transfer vegetables to a platter to cool.

4: Place the ancho chile on the grill grate and toast quickly, about 20 seconds per side, just until it becomes smoky and brittle. Take care not to let it burn.

5: Using a paring knife, scrape the charred skin and burned bits off the bell peppers and onions (don’t worry about removing every last bit). Cut the onion quarters into thin crosswise slices, discarding the roots. Core, seed, and chop the bell peppers.

6: Place 1 cup of the stock in a small saucepan and crumble the toasted ancho chile over it. Heat over medium heat until warm, then remove from the heat and let the chile soak until soft, about 5 minutes.

7: Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Add the garlic and sliced onions and cook until lightly browned, about 5 minutes. Stir in the grilled tomatoes and bell peppers, the remaining 6 cups of stock, the vinegar and honey, and the ancho chile and its soaking liquid. Season with salt and black pepper to taste. Let the soup simmer for 5 minutes. If it seems too thick, add a little more stock.

8: Transfer the soup to a blender and process to a smooth puree, then return it to the saucepan, pressing it through a strainer if necessary to remove any remaining pieces of charred skin. Stir in 2 tablespoons of the mixed herbs and season with salt and black pepper to taste. If a sharper tasting soup is desired, add a little more vinegar; for a sweeter soup, add a little more honey.

9: To serve, ladle the soup into bowls. Top each serving with a dollop of yogurt and sprinkle the remaining 1 tablespoon of chopped herbs on top.

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