Smoked Cookstown Greens Tomato Soup Recipe

Prepare and Smoke (or Roast) Tomatoes

Preheat an outdoor smoker to 225°F (if using). Halve larger tomatoes; leave smaller whole. Toss heirloom and roma tomatoes with 1 tablespoon olive oil and a pinch of salt. Place tomatoes on smoker rack and smoke for 45–60 minutes until they begin to collapse and develop smoky flavor. If you don't have a smoker, roast on a sheet pan in a 450°F oven for 30–40 minutes until charred and soft.

While tomatoes smoke/roast, roughly chop the yellow onion, carrot and celery. Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large heavy pot over medium heat. Add onion, carrot and celery and a pinch of salt. Sweat until softened and translucent, about 6–8 minutes. Add smashed garlic and cook 1 minute more until fragrant.

Add the smoked/roasted tomatoes to the pot (including any juices). Stir in vegetable or chicken stock, smoked paprika, dried oregano, bay leaf, sugar, apple cider vinegar, balsamic vinegar, salt and black pepper. Bring to a simmer, reduce heat to low, and gently simmer uncovered for 20 minutes to marry flavors.

Remove bay leaf. Use an immersion blender to puree the soup until smooth, or transfer carefully in batches to a countertop blender (vent lid) and puree, then return to pot. Taste and adjust seasoning. If a silkier, creamier texture is desired, stir in 1/2 cup heavy cream or half-and-half off the heat and warm gently (do not boil after adding cream). Keep soup warm while you prepare garnishes.

In a medium bowl combine quartered heirloom/ cherry tomatoes, diced avocado, finely diced red onion, minced jalapeño (if using) and chopped cilantro.

Dress the salsa with lime juice, 1 tsp olive oil, 1/2 tsp apple cider vinegar, salt and pepper. Gently toss to combine so avocado doesn't mash. Taste and adjust acidity/salt. Chill briefly (5–10 minutes) while finishing soup so flavors meld.

In a small bowl, crumble the soft goat cheese. Add chopped chives, chopped parsley, lemon zest, a pinch of salt and black pepper. Mix gently with a fork until evenly combined and spreadable. Form into a small quenelle or two small rounds, or chill briefly to firm if you prefer shaped rounds.

Make the apple cider-balsamic reduction: in a small saucepan combine 1/2 cup apple cider vinegar with 1/4 cup balsamic vinegar and 1 tablespoon sugar. Bring to a simmer and reduce until slightly syrupy, about 8–10 minutes. Cool slightly; it will thicken further as it cools.

To plate: ladle hot smoked tomato soup into warm bowls. Place a spoonful or quenelle of herbed goat cheese in the center. Spoon 2–3 tablespoons of heirloom tomato + avocado salsa to one side of the cheese (so it sits partly on top of the soup). Drizzle 1/2–1 tablespoon of the apple cider-balsamic reduction over the salsa and around the bowl. Finish with a light drizzle of extra virgin olive oil, a few microgreens or herb leaves, and a grind of fresh black pepper.

Serve immediately so the avocado remains fresh and goat cheese provides a creamy contrast.