Smoked Tomato and Corn Soup

I love, and I mean, love using the smoker.  I have said before that I must have been from the South in a previous life.  I just like so many foods that are traditionally Southern.  I have not tried to create too many different recipes with the smoker.  This recipe for Smoked Tomato Soup is one that I just made up and thought it would be good.  I made this a while back when I had my teammates from my office come over.  One of the guys said this was the best thing of the whole dinner.  I through tomatoes (obviously), red onions, jalapenos and garlic into the smoker.  The vegetables were smoked for maybe an hour and then blended with a few other ingredients.  How easy and so tasty!

 

Ingredients:

• 8 – 10 Roma Tomatoes
• 1 Red Onion, sliced
• 1 head of garlic
• 6 jalapenos
• 3 ears of corn
• 1/4 cup parsley and extra for garnish
• 3 tsp sugar
• salt & pepper to taste

Directions:

Prepare your smoker with hickory wood.  Place the tomatoes, red onion, jalapenos & garlic into the smoker at 225 degrees.

Cook for about an hour.  While smoking these vegetables, turn on your grill.  Soak the corn with husks in water for about an hour.  Grill the corn for a good 20 minutes to get a good char.  Pull off the grill and take off the husks.  Then, take a knife and take off the colonels.  Now, go back to the smoker and remove the vegetables and place in a bowl.

Cover the bowl with plastic wrap.  After a half hour or so, take off the plastic wrap and peel the skin off the tomatoes, garlic and the jalapenos.

Get your blender out, and puree all the vegetable in batches

and put in a big sauce pot.  Add the salt, pepper and sugar to the puree and bring puree to a boil and then reduce to a simmer. Add the colonels and the cobs to the pot.

Cook for 20 – 30 minutes.  Remove the cobs from the pot and add in the parsley.

Stir well.  To serve, top with a little more parsley.

Enjoy!