Why it works
Smoking tomatoes at low temperature for 2-3 hours develops complex flavor without breaking down their structure. The natural acidity of tomatoes pairs beautifully with smoke, while crispy bacon and buttery grilled cheese croutons add textural contrast and richness. This method works year-round with quality tomatoes and delivers restaurant-quality results fro
This cook is built for intermediate pitmasters running a smoker setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.
- Set up smoker for 225°F. Use a combination of hickory and apple wood chips for balanced smoke flavor. Place tomatoes on a grate cut-side down.
- Place tomato halves on the lower grate and bacon strips on an upper grate. Smoke for 2.5 to 3 hours until tomato skins are wrinkled and flesh is tender. Bacon should be cooked through but still pliable for removal mid-cook if it crisps faster.
- Remove tomatoes from smoker and cool for 10 minutes. Scoop soft flesh into a bowl, discarding skins. Chop smoked bacon into bite-sized pieces.
- In a large pot over medium heat, melt 2 tablespoons butter. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook 1 minute more until fragrant.
- Add smoked tomato flesh, stock, and half the cooked bacon to the pot. Bring to a gentle simmer and cook for 15 minutes to meld flavors.
- Using an immersion blender, puree soup until smooth. Stir in heavy cream and fresh basil. Season with salt and pepper to taste. Keep warm on low heat.
- While soup simmers, assemble mini grilled cheese sandwiches using bread cubes, cheese, and remaining 3 tablespoons butter. Toast in a skillet over medium heat until golden and cheese melts, about 2 minutes per side. Cut into smaller crouton pieces.
- Ladle soup into bowls. Top with grilled cheese croutons and remaining crispy bacon. Serve immediately while croutons are still warm and buttery.