This BBQ roasted tomato soup is incredibly simple and packed with smoky flavor. Ripe tomatoes, onions, and garlic are roasted in a skillet on the grill with olive oil and seasoning, then blended with rich beef broth into a comforting, velvety soup. Finished with cream and fresh leek, it’s the perfect warm bowl straight from the BBQ.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
Roasted Vegetables
1.5–2 kg / 3.3–4.4 lb ripe tomatoes
4 garlic cloves
4 onions, peeled and quartered
3 tbsp / 45 ml olive oil
2 tbsp PitmasterX Tweety Seasoning
Soup Base
- 1 liter / 4 cups homemade beef broth
250–500 ml / 1–2 cups water (as needed)
To Serve
100 ml / ⅓ cup cream
1 leek, finely sliced
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Fill a 12 inch / 30 cm cast iron skillet with the chopped ripe tomatoes, add the garlic cloves and quartered onions, drizzle generously with olive oil, and sprinkle with PitmasterX Tweety Seasoning.
- Fire up your BBQ (for example a kettle grill) and set it up for indirect cooking at 180°C / 356°F, then add a small chunk of smoking wood for extra flavor.
- Place the skillet on the grill and roast the vegetables for about 45 minutes until the tomatoes are soft and lightly caramelized.
- Transfer all roasted vegetables to a large soup pot, add the homemade beef broth and add a little water if needed.
- Bring the soup to a gentle simmer and blend until smooth using a hand blender or countertop blender.
- Taste and adjust seasoning if needed, then serve hot topped with a drizzle of cream and freshly sliced leek.
