Difficulty: Beginner
Apps & Sides
Fire Roasted Tomato Soup
Chef John
Prep Time: 20 min
Cook Time: 1 hrs
Difficulty: Beginner
This fire-roasted tomato soup is created from start to finish on the recteq, blending charred Roma tomatoes with garlic, peppers, cream, and parmesan for a smoky, velvety finish.
Instructions
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 475°F.
- Step 2: Cut Roma tomatoes in half. In a mixing bowl add tomatoes, oil, and Ron's Screaming Pig Rub. Toss well. Place tomatoes, cut side down on Bullseye.
- Step 3: Grill until tomatoes start to get color on them and the skins start to peel off. Remove from recteq and place tomatoes back in mixing bowl. Set aside.
- Step 4: Place Matador pan inside RT-380 Bullseye and allow to start to heat up.
- Step 5: Add oil, garlic, onions, and jalapeños. Cook until onions become translucent. Add roasted tomatoes. Mix well. Season with Ray's Loco Gringo.
- Step 6: Using the immersion blender, puree veggies in Matador Pan. Add chicken Stock and tomato paste and whisk well. Place lid on Matador Pan and bring soup to a simmer.
- Step 7: Add Chef Greg's 4 Letter Rub and cream. Whisk well. Bring to a simmer, whisking often.
- Step 8: Add parmesan and whisk well. Top with fresh basil and serve.
Ingredients
Serving Sizes
- 25 Roma Tomatoes
- 3 tablespoon(s) Olive Oil
- 2 tablespoon(s) Ron's Screamin' Pig Rub
- 5 tablespoon(s) Olive Oil
- 4 tablespoon(s) Garlic Paste
- 1 Large Onion, chopped coarse
- 3 tablespoon(s) Ray's Loco Gringo Rub
- 2 Jalapeños, chopped coarse
- 16 cup(s) Chicken Stock
- 6 tablespoon(s) Tomato Paste
- 4 tablespoon(s) Chef Greg's 4 Letter Rub
- 3 cup(s) Heavy Cream
- 2 cup(s) Parmesan, grated
- 1 cup(s) Basil, chopped fine
Tools Needed
- Matador Pan
- Large Wooden Spoon
- recteq Chef Knife
- recteq Cutting Board
- Immersion Blender
- recteq Nitrile Gloves
- Large Mixing Bowl
- Whisk
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 475°F.
- Step 2: Cut Roma tomatoes in half. In a mixing bowl add tomatoes, oil, and Ron's Screaming Pig Rub. Toss well. Place tomatoes, cut side down on Bullseye.
- Step 3: Grill until tomatoes start to get color on them and the skins start to peel off. Remove from recteq and place tomatoes back in mixing bowl. Set aside.
- Step 4: Place Matador pan inside RT-380 Bullseye and allow to start to heat up.
- Step 5: Add oil, garlic, onions, and jalapeños. Cook until onions become translucent. Add roasted tomatoes. Mix well. Season with Ray's Loco Gringo.
- Step 6: Using the immersion blender, puree veggies in Matador Pan. Add chicken Stock and tomato paste and whisk well. Place lid on Matador Pan and bring soup to a simmer.
- Step 7: Add Chef Greg's 4 Letter Rub and cream. Whisk well. Bring to a simmer, whisking often.
- Step 8: Add parmesan and whisk well. Top with fresh basil and serve.
Chef Pairings
Serve hot with fresh basil and a grilled cheese or crusty bread for the ultimate comfort meal.