Chef Tom chars tomatoes, Anaheim peppers, red carrots and yellow onion directly on a charcoal fire to create an incredible charred tomato soup. Enjoy!
Charred Tomato Soup
- 3 lb tomatoes
- 1 large (1 lb) yellow onion, peeled, halved
- 8 oz carrots
- 8 oz Anaheim peppers
- 2 tbsp olive oil
- 2 tbsp garlic
- 1 qt unsalted vegetable stock
- 1/2 cup parmesan cheese, finely grated
- .66 oz (1/4 cup) fresh basil, minced
- 1/4 cup heavy cream
- 10 slices prosciutto, sliced
- Cattleman’s Grill California Tri-tip Seasoning
- Noble Saltworks Hickory Smoked Finishing Salt
Build a large charcoal fire in your Kamado Joe or other charcoal grill. When the coals are white hot, place the tomatoes, onion halves, whole carrots and Anaheim peppers directly on the coals, working in batches, as necessary. Char on all sides.
Place the peppers in a zip-top bag and seal to steam. When the skins have released, about 15 minutes, remove from the bag. Remove the skins and scrape out the seeds and discard. Dice the flesh into small pieces and set aside.
Rinse off any ash from the surface of the remaining charred vegetables. Place the tomatoes in a blender or food processor and process until pureed.
Dice the onion and carrot into small pieces.
Preheat a Lodge 7-Quart Dutch Oven over medium heat. Add the olive oil. When the oil is hot, add the onions and carrots. Cook until tender, about 5-10 minutes. Add the roasted peppers and garlic. Cook about two minutes longer. Season with Cattleman’s Grill California Tri-tip Seasoning, about 2 tbsp, or to taste.
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Add the pureed tomatoes and vegetable stock. Bring to a simmer. Let simmer for about 20 minutes to soften all vegetable and infuse the flavors. Add the parmesan, fresh basil, and heavy cream. Stir to incorporate. Wait 5 minutes then taste and adjust the salt level with Noble Saltworks Hickory Smoked Finishing Salt, as needed.
In a hot skillet, fry the sliced prosciutto just until crispy. Serve the tomato soup topped with the fried prosciutto.