Smoked Tomato Soup

Smoked Tomato Soup

Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 4 Makes about 1 ½  quarts
Source: The Culinary Vegetable Institute at The Chef's Garden


  • ½  pound smoked bacon, diced
  • 1 sweet onions, cut into small dice
  • ½  bulb garlic, cloves thinly sliced
  • ⅛  cup (20g) all-purpose flour
  • 28 ounces  (794 g) heirloom tomatoes
  • 1 pint (1/2 L) chicken stock
  • 15 cracks black pepper
  • 2 bay leaves, preferably fresh
  • 4 full sprigs of thyme
  • ½  cup (120Ml) heavy cream
  • ¾  teaspoons salt, plus more to taste 


    • In a large saucepan, cook the bacon over medium heat, stirring occasionally, until lightly browned and the fat is partially rendered, about 12 minutes.
    • Add the onions and garlic and cook until translucent, about 8 minutes.
    • Sprinkle the flour over the onions and cook, stirring to incorporate, for 2 minutes; reduce the heat if the flour starts to brown.
    • Add the tomatoes, chicken stock, black pepper, bay leaves, thyme springs, heavy cream, and salt.
    • Bring to a boil over high heat, then reduce to a gentle simmer over medium low. Simmer for 30 minutes to allow the flavors to meld.
    • Remove the bay leaves and thyme and let the soup cool to warm.
    • Working in batches, ladle the soup into a blender and puree until smooth. (Alternatively, you can use an immersion blender.)
    • Strain the soup through a fine mesh strainer into a clean saucepan. Reheat if desired and serve. 
    • The soup can be refrigerated in an airtight container overnight or frozen for up to 2 months. 

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