SMOKED TOMATO SOUP

Smoked Tomato Soup image

Yield 4 Servings

Number Of Ingredients 14

4 pounds plum tomatoes, halved, seeded, divided
1/4 cup olive oil
1 large onion, chopped
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
3 garlic cloves, crushed
2 bay leaves
2 teaspoons coriander seeds
2 teaspoons finely grated fresh horseradish or prepared horseradish
1 1/2 cups low-sodium chicken broth
5 tablespoons unsalted butter, room temperature
Kosher salt, freshly ground pepper
Thinly sliced basil
Special Equipment:
1/2 cup hickory, pecan, or applewood chips

Steps:

Scatter wood chips in a medium cast iron skillet and heat over high until chips begin to smoke, about 5 minutes. Cut a 24" sheet of heavy-duty foil and fold in half to make a large square. Fold in half twice more to make a small, thick square. Carefully place over chips and set 5 tomato halves, cut sides up, on top; remove skillet from heat. Cover with foil and top with another medium skillet. Let tomatoes sit until barely softened and smoky, 5-8 minutes. Transfer tomatoes to a plate and let cool slightly.
Meanwhile, chop remaining tomatoes. Heat oil in a large pot over medium and cook onion and leek, stirring occasionally, until tender but not yet taking on any color, 8-10 minutes. Stir in garlic, bay leaves, coriander seeds, and horseradish and cook, stirring occasionally, until fragrant, about 2 minutes. Add chopped tomatoes and broth, increase heat to medium-high, and bring to a boil. Reduce heat, cover pot, and simmer until tomatoes are soft, 35-45 minutes. Let cool slightly; discard bay leaves.
Working in batches if needed, blend tomato mixture, smoked tomatoes, and butter in a blender until smooth. Strain soup through a medium-mesh sieve into a large bowl; season with salt and pepper. Serve warm or room temperature topped with basil.