Creamy Smoked Tomato Recipe

Preheat smoker or oven

Preheat a smoker to 225°F (110°C). If you don't have a smoker, preheat the oven to 450°F (230°C) and prepare to use liquid smoke as noted below.

Halve the tomatoes and core them. Toss tomatoes, red bell pepper, chopped onion, carrot pieces and whole garlic cloves with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Place the vegetables on a foil-lined sheet pan or in a single layer on smoker racks. Smoke for 45–60 minutes until vegetables are softened and have a pronounced smoky flavor and char at the edges. If using the oven, roast for 30–40 minutes until lightly charred; during oven roasting, add 1/2–1 teaspoon liquid smoke to the stock later to mimic smoke.

In a large soup pot or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter foams.

Add the smoked/roasted onions, carrots and roasted red pepper (reserve the tomatoes and garlic separately) to the pot. Sauté 4–5 minutes to deepen flavor. Stir in smoked paprika, remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, red pepper flakes (if using) and fresh thyme; cook 30–60 seconds until fragrant.

Add the smoked tomatoes, roasted garlic (squeeze softened cloves from skins), and stock to the pot. Bring to a gentle simmer, partially covered, and cook 15 minutes to let flavors meld. Taste and add sugar if tomatoes are very acidic.

Using an immersion blender, purée the soup directly in the pot until very smooth. Alternatively, carefully transfer the soup in batches to a blender and purée until silky; return to the pot.

Stir in the heavy cream and remaining 1 tablespoon butter. Warm gently over low heat — do not boil once cream is added — for 5–7 minutes to blend and thicken slightly. Adjust seasoning, adding more salt, pepper or up to 1/2 teaspoon liquid smoke (only if you roasted in the oven) to achieve the desired smoky depth.

If you prefer a very velvety texture, strain the soup through a fine-mesh sieve into a clean pot, pressing with a spatula to extract all liquid and leaving behind any seeds or fibrous bits.

Ladle hot soup into bowls. Swirl a teaspoon of crème fraîche or sour cream into each bowl if using.

Top with sliced basil, toasted sourdough cubes or croutons and a light sprinkle of smoked sea salt or flaky salt. Finish with a few turns of freshly ground black pepper.

Serve immediately.