This Smoked Roasted Tomato Basil Soup is rich, creamy, smoky, and packed with roasted tomatoes, sweet red peppers, garlic, fresh basil, and Parmesan cheese.
This Smoked Roasted Tomato Basil Soup takes a classic comfort food and gives it a backyard BBQ twist. Fresh tomatoes, red bell peppers, onion, and a whole head of garlic are roasted at 425°F (220°C) until tender, caramelized, and lightly charred. The roasted vegetables are then blended with chicken stock, fresh basil, heavy cream, and Parmesan cheese to create a smooth and creamy soup with incredible depth of flavor.
Feeds 4-5 people
Prep time 15 minutes
Cook time 60-90 minutes
Why Smoked Roasted Tomato & Basil Soup Works
Roasting Brings Out the Natural Sweetness: Roasting the tomatoes, peppers, onion, and garlic allows their natural sugars to caramelize, creating a deeper and sweeter flavor. This is especially important with tomatoes because roasting concentrates their flavor and gives the finished soup a much richer taste.
Smoking Adds Incredible Depth: Smoking the vegetables at 425°F (220°C) adds a subtle layer of smoky BBQ flavor that makes this tomato soup unique. Mild woods such as apple or cherry work especially well because they complement the roasted vegetables without overpowering the fresh basil.
Roasted Garlic Creates Richness: Roasting an entire head of garlic transforms the sharp flavor of fresh garlic into something sweet, mellow, and creamy. Once blended into the soup, the roasted garlic adds incredible depth while helping create a smooth and velvety texture.
Heavy Cream and Parmesan Make It Extra Creamy: Adding heavy cream and Parmesan toward the end gives the soup a rich, smooth, and velvety consistency. The Parmesan also brings savory and salty flavor that helps balance the natural sweetness and acidity of the roasted tomatoes.
Ingredients
- 4 large ripe tomatoes, quartered
- 2 red bell peppers, halved and seeded
- 1 medium yellow onion, quartered
- 1 head garlic
- 2 tablespoons olive oil
- 4 cups chicken stock
- 1/2 cup heavy cream (you can always add more)
- 1 cup fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes, optional
- Fresh basil for garnish
- Mexican crema for garnish, optional
Prep
Preheat the Smoker or Oven: First, preheat your smoker or oven to 425°F (220°C). Using the same temperature for both cooking methods makes this recipe easy to prepare whether you’re cooking outdoors or in the kitchen.
Prepare the Vegetables: Next, quarter the tomatoes and yellow onion, then cut the red bell peppers in half and remove the seeds and membranes. Arrange the vegetables in a large cast-iron skillet, grill-safe pan, or baking dish.
Season the Vegetables: Then, drizzle the tomatoes, peppers, and onion with olive oil. Season everything evenly with kosher salt, black pepper, and Italian seasoning. If you enjoy a little heat, add the red pepper flakes as well.
Prepare the Garlic: Meanwhile, slice the top off the head of garlic to expose the cloves. Drizzle the exposed garlic with a little olive oil, then wrap the entire head tightly in aluminum foil.
Cooking Process
Smoke or Roast the Vegetables: Once everything is prepared, place the vegetables and wrapped garlic into your 425°F (220°C) smoker or oven. Cook for approximately 35–45 minutes, or until the tomatoes, peppers, and onions are tender, caramelized, and beginning to char around the edges. If you’re using a smoker, apple or cherry wood works especially well for a mild smoky flavor.
Check the Vegetables: After about 35 minutes, check the vegetables for doneness. The tomatoes should be soft, the peppers should be tender, and the onions should have some caramelized edges. If they need additional color or tenderness, continue cooking for another 5–10 minutes.
Remove the Roasted Garlic: Once the vegetables are finished, carefully remove the garlic from the smoker or oven and allow it to cool slightly. Then, squeeze the soft roasted garlic cloves from their skins and discard the skins.
Building The Soup
Combine the Soup Ingredients: Afterward, transfer the roasted tomatoes, peppers, onion, and garlic into a large pot or Dutch oven. Add the chicken stock and fresh basil, making sure all of those delicious roasted vegetables and their juices make it into the pot.
Blend Until Smooth: Next, use an immersion blender to blend everything until smooth and creamy. Alternatively, carefully transfer the mixture to a blender and blend in batches. Be extremely careful when blending hot liquids. If you don’t have an immersion blender a traditional blender will work just fine
Add the Heavy Cream: Once the soup reaches your desired consistency, place the pot over medium-low heat and stir in the heavy cream. Continue stirring until the cream is completely incorporated and the soup is heated through.
Add the Parmesan: Then, stir in the grated Parmesan cheese and continue cooking over low heat until the cheese melts completely into the soup. Avoid bringing the soup to a hard boil after adding the heavy cream.
Adjust the Seasoning: Finally, taste the soup and adjust the seasoning with additional salt and black pepper as needed. If your tomatoes are particularly acidic, add up to 1 teaspoon of sugar to balance the acidity and round out the flavor.
Serve and Garnish: Ladle the soup into bowls and finish with fresh basil, grated Parmesan, and a small drizzle of olive oil. Serve immediately with grilled cheese, crusty bread, or toasted sourdough.
Final Thoughts On Smoked Roasted Tomato & Basil Soup
This Smoked Roasted Tomato Basil Soup is an easy way to turn a few simple ingredients into an incredibly flavorful comfort food. Roasting the tomatoes, peppers, onion, and garlic brings out their natural sweetness, while the smoker adds a subtle layer of BBQ flavor that makes this soup stand out. Fresh basil, roasted garlic, Parmesan, and heavy cream come together to create a smooth and creamy soup that is perfect for a chilly evening. Whether you make it on the smoker or in the oven, using 425°F (220°C) gives you beautifully roasted vegetables and a delicious homemade soup the whole family will enjoy.
If you are looking for another fall recipe check out this Roasted Potato Corn Chowder
You can serve this soup with a grilled cheese or Cheesy Garlic Bread
Smoked Roasted Tomato & Basil Soup
This Smoked Roasted Tomato Basil Soup takes a classic comfort food and gives it a backyard BBQ twist. Fresh tomatoes, red bell peppers, onion, and a whole head of garlic are roasted at 425°F (220°C) until tender, caramelized, and lightly charred. The roasted vegetables are then blended with chicken stock, fresh basil, heavy cream, and Parmesan cheese to create a smooth and creamy soup with incredible depth of flavor.
Ingredients
- 4 large ripe tomatoes, quartered
- 2 red bell peppers, halved and seeded
- 1 medium yellow onion, quartered
- 1 head garlic
- 2 tablespoons olive oil
- 4 cups chicken stock
- 1/2 cup heavy cream (you can always add more)
- 1 cup fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes, optional
- Fresh basil for garnish
- Mexican crema for garnish, optional
Instructions
Preheat the Smoker or Oven: First, preheat your smoker or oven to 425°F (220°C). Using the same temperature for both cooking methods makes this recipe easy to prepare whether you're cooking outdoors or in the kitchen.
Prepare the Vegetables: Next, quarter the tomatoes and yellow onion, then cut the red bell peppers in half and remove the seeds and membranes. Arrange the vegetables in a large cast-iron skillet, grill-safe pan, or baking dish.
Season the Vegetables: Then, drizzle the tomatoes, peppers, and onion with olive oil. Season everything evenly with kosher salt, black pepper, and Italian seasoning. If you enjoy a little heat, add the red pepper flakes as well.
Prepare the Garlic: Meanwhile, slice the top off the head of garlic to expose the cloves. Drizzle the exposed garlic with a little olive oil, then wrap the entire head tightly in aluminum foil.
Smoke or Roast the Vegetables: Once everything is prepared, place the vegetables and wrapped garlic into your 425°F (220°C) smoker or oven. Cook for approximately 35–45 minutes, or until the tomatoes, peppers, and onions are tender, caramelized, and beginning to char around the edges. If you're using a smoker, apple or cherry wood works especially well for a mild smoky flavor.
Check the Vegetables: After about 35 minutes, check the vegetables for doneness. The tomatoes should be soft, the peppers should be tender, and the onions should have some caramelized edges. If they need additional color or tenderness, continue cooking for another 5–10 minutes.
Remove the Roasted Garlic: Once the vegetables are finished, carefully remove the garlic from the smoker or oven and allow it to cool slightly. Then, squeeze the soft roasted garlic cloves from their skins and discard the skins.
Combine the Soup Ingredients: Afterward, transfer the roasted tomatoes, peppers, onion, and garlic into a large pot or Dutch oven. Add the chicken stock and fresh basil, making sure all of those delicious roasted vegetables and their juices make it into the pot.
Blend Until Smooth: Next, use an immersion blender to blend everything until smooth and creamy. Alternatively, carefully transfer the mixture to a blender and blend in batches. Be extremely careful when blending hot liquids. If you don't have an immersion blender a traditional blender will work just fine
Add the Heavy Cream: Once the soup reaches your desired consistency, place the pot over medium-low heat and stir in the heavy cream. Continue stirring until the cream is completely incorporated and the soup is heated through.
Add the Parmesan: Then, stir in the grated Parmesan cheese and continue cooking over low heat until the cheese melts completely into the soup. Avoid bringing the soup to a hard boil after adding the heavy cream.
Adjust the Seasoning: Finally, taste the soup and adjust the seasoning with additional salt and black pepper as needed. If your tomatoes are particularly acidic, add up to 1 teaspoon of sugar to balance the acidity and round out the flavor.
Serve and Garnish: Ladle the soup into bowls and finish with fresh basil, grated Parmesan, and a small drizzle of olive oil. Serve immediately with grilled cheese, crusty bread, or toasted sourdough.
Notes
Roasting Brings Out the Natural Sweetness: Roasting the tomatoes, peppers, onion, and garlic allows their natural sugars to caramelize, creating a deeper and sweeter flavor. This is especially important with tomatoes because roasting concentrates their flavor and gives the finished soup a much richer taste.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 380Sodium: 880mgProtein: 10g
