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Categories Soups, Stews, and Chilis Fire Roasted Garlic & Tomato Soup
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Fire Roasted Garlic & Tomato Soup
Ingredients:2 lbs Roma tomatoes  
3 cloves garlic  
2 medium onions  
2 med carrots (chopped)  
1 stalk celery (chopped)  
1 8 Ozs Can Tomato paste  
1 6 Ozs Can Tomato paste  
2 Cans Low sodium chicken broth  
1/2 cup white wine  
1/2 cup milk  
1/2 cup whipping cream  
1 Tbs Chopped fresh basil  
pinch thyme  
pinch Oregano  
pinch Cumin  
1/2 tsp sugar  
1 Tbs Olive oil  
Salt & pepper to taste  
1/2 cup grated fresh Parmesan cheese (save for topping of soup when served)  
Instructions:

Set BGE up indirect with platesetter for 275-300 degrees. Place tomatoes on grid. Cut the onion into halves and brush with olive oil & sea salt, remove skin from garlic cloves and brush all with olive oil & sea salt.. Place all in the BGE on the grate or in a pan with holes for good air circulation. Bake at 275-300 degrees in the BGE for about 30-60 minutes. Cook them until the tomato skins start to wilt and brown. If the garlic and or onion get too brown remove them and let the tomato continue to roast.

Remove from grid, and put the vegetables into a bowl, cover with saran wrap and allow to rest for about 10-15 minutes. The steam from the roasted veggies will make them easier to peel. You will want to peel and puree your roasted veggie mix at this time. An immersion blender works the best but a stand alone blender will work also. Puree the mixture well to end up with a better finished product. I like to leave it a little chunky.

Using the same set up as above use a CI DO to cook soup. When the CIDO is heated add sliced celery and sliced carrots with olive oil and let cook for 10 minutes. Add all remaining ingredients (except parmesan cheese) plus pureed vegys and cook at a simmer (225-250) for about 30-45 minutes to allow all of the flavors to bloom. Stir about every 10-15 minutes. Salt & pepper to taste.

Before you are ready to serve add the grated Parmesan cheese and stir it to a smooth consistency. Add a sprinkle of chopped fresh basil for garnish when you place the soup into your serving bowls.

Notes:From Vidalia1, BGE Forum Member, submitted on 2010/01/21
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Thu 21 Jan 2010 21:04:54 UTCViewed:4316 times
Author:Vidalia1Email:
Rating:No votes

recipe rating
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AuthorComment
The Barbeque GuyComment added on: Mon 25 Jan 2010 18:38:25 UTC
The recipe sounds great and I love homemade soup. I'm new to the BGE and this forum and the only thing in the recipe was what is a CI DO?
TroutmanComment added on: Tue 26 Jan 2010 14:29:58 UTC
Thanks for this recipe, looks great and I'll be making it soon.

CI DO = Cast Iron Dutch Oven
PapaBComment added on: Fri 05 Mar 2010 21:10:46 UTC
Am gonna give this a try tomorrow. In the ingredients, is it really 2 different sizes of tomato paste or is one sauce...just curious.
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