|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 3g||12%|
|Total Sugars 7g|
|Vitamin C 33mg||164%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Yes, you can make a great tomato soup with your grill. The secret is to let the grill flavor the tomatoes instead of roasting them in the oven or blanching them in boiling water.
This grilled tomato soup is an easy and versatile lunch or supper soup. Feel free to add a little cream or vary the flavors with extra seasonings or hot sauce. If the soup is too thick, thin it with some chicken broth, milk, or vegetable broth.
Serve the soup hot or chilled with a topping of croutons, basil, or a swirl of sour cream or olive oil.
"The grilled tomatoes made a tasty tomato soup that was similar to a roasted tomato soup. My tomatoes didn't peel well after grilling so I just remove the seeds and hard cores and threw them in the blender unpeeled. The soup was smooth and delicious!" —Diana Rattray
1/4 cup olive oil, divided, more for the grill
2 teaspoons kosher salt, more to taste
1 teaspoon freshly ground black pepper, more to taste
3 pounds ripe tomatoes
1 medium shallot, coarsely chopped
1 large garlic clove, minced
1/2 cup fresh basil leaves
1 dash Worcestershire sauce
1 dash Tabasco
Steps to Make It
Gather the ingredients.
Prepare a medium (350 F to 375 F) gas or charcoal grill fire. Clean and oil the grill grates well to create a nonstick surface.
Combine olive oil with salt and pepper.
Cut tomatoes in half lengthwise and lightly brush the cut side with the some of the olive oil. Reserve remaining olive oil.
Place the tomatoes cut side down on the grill. Close lid and cook until the tomatoes begin to brown and the skins loosens, 3 to 4 minutes. Set aside to cool.
When the tomatoes are cool, place a mesh strainer over a medium bowl. Working over the bowl to collect the juices from the tomatoes, remove and discard as much of the skins and seeds as possible (it's OK if some remains). Reserve the juices in the bowl.
Heat 1 tablespoon olive oil in a small skillet on medium heat. Sauté the shallots until they become translucent, about 2 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
Remove from heat and transfer to a blender or food processor with the tomatoes, reserved tomato juices, basil, Worcestershire, Tabasco, and remaining olive oil. Blend until smooth. Adjust the seasoning with salt and pepper to taste.
- If you choose to serve this soup chilled place it in the refrigerator for at least 2 hours. The flavors will blend over time so overnight is better.
- If you want the soup hot, transfer it to a large saucepan and bring to a light boil, reduce heat and let simmer for 8 minutes, stirring often.
- Add a small amount of broth, milk, or water if the soup is too thick.
- For a creamier soup, add about 1/2 cup of heavy cream, half-and-half, or coconut milk to the soup.
- Garnish each serving of the grilled tomato soup with a swirl of sour cream, yogurt, or olive oil, or top servings with croutons, Parmesan cheese, or chopped basil.
How to Store Tomato Soup
- Refrigerate the soup in a covered container within 2 hours and consume within 3 to 4 days.
- To freeze leftover soup, transfer it to a freezer container. Label the container with the name and date and freeze for up to 3 months. Defrost in the refrigerator overnight.
- To reheat, put the tomato soup in a saucepan and heat gently over medium-low heat until hot.
What kind of tomatoes are best for grilling?
Beefsteak and Roma tomatoes are good choices for grilling, but just about any variety of firm, ripe tomato will work.