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Cookshack Cream of Tomato Soup


12 oz. bacon render 
3/4 lb. carrot, fine dice 
3/4 lb. celery, fine dice 
6 tbs. minced garlic 
12 oz. all purpose flour 
1 gal. chicken stock, hot 
10 - 12 lbs. ripe, smoked tomatoes, diced 
2 qts. cream 1 lb. onion, fine dice Garnish: popcorn and basil


Remove tomato seeds and cut in half. Place halves, cut side down, in smoker. Smoke at 225°F for 1 to 1-1/2 hours in smoker, using hickory or pecan wood. 

Sweat carrots, celery, and onion in bacon render until onions are translucent. Add garlic; cook until aroma develops (approximately 1 minute). Add flour, cook 2 to 3 minutes. Add chicken stock and whisk until smooth. Add diced, smoked tomatoes and simmer on low heat for 1 hour. 

Remove from heat, puree. Process through food mill for finer consistency. Return to heat, add cream and bring to service temperature. Garnish with basil chiffonade and popcorn. 

Yield: 3 gallons or approximately 50 servings

Recommended wood: pecan or hickory