Smoked Tomato Soup

Serves 4

{This recipe is from Chef Horst Mager's "My Favorite Recipe's" cookbook}

  • 2 pounds green tomatoes
  • ½  pound finely diced bacon
  • 1 red onion, finely diced
  • ½ cup diced celery
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 5 tablespoons concentrated tomato paste
  • 5 cups beef stock
  • 1 medium-sized bay leaf
  • pinch of sugar
  • salt & white pepper to taste
  • 4 tablespoons sour cream
  • 2 tablespoons diced fresh sweet basil


  1. This is a fancy name for a simple soup with lots of flavor. At home, I use my barbeque to smoke the tomatoes. Put a few wood chips in a metal pan, place it right over the burner to provide smoke and pre-heat the barbeque.

  2. Take some of the greenest tomatoes you can find and wash them well. Core them and place in the barbeque for 30-45 minutes so the smoke can penetrate the tomatoes. Remove the tomatoes from the barbeque and let them get cold.

  3. In pot, render bacon until it loses half of its fat.

  4. Add onion, celery, garlic and saute thoroughly.

  5. Add flour, tomato paste and stir well to blend.

  6. Slowly add beef stock, stirring to combine and bring to a simmer.

  7. Cut smoked tomatoes into quarters and add to soup.

  8. Flavor with bay leaf. Add a pinch of sugar, salt and pepper to taste.

  9. Let soup simmer for 45 to 60 minutes. DO NOT cook too hard, just simmer.

  10. Put soup in blender and puree finely.

  11. Strain through a fine sieve and serve with a tablespoon of sour cream and fresh chopped basil.