Well, I gave the smoked tomato soup a try today, so I thought I'd give a report.
First, I made a batch of tomato soup from scratch (no canned stuff). I can post the recipe if you want it. It's from a cookbook called "More with Less".
Then I put the soup in a 9x9 pyrex dish and put it in the smoker. I had cherry wood for the smoke. I left it in there for a little over an hour. I stirred it a couple of times during that hour.
There were a couple of fatties and a couple of racks of ribs that adding a few drippings to the soup.
While I was tending the smoker, my daughter made a second batch of the tomato soup. That way we could do a side-by-side comparison.
The soup definitely picked up some smoky flavor. My daughter thought it was almost too much. My wife thought the smokiness was about right and so did I. The time in the smoker also seemed to thicken the soup up more.
All in all, I'd call it a success!
First, I made a batch of tomato soup from scratch (no canned stuff). I can post the recipe if you want it. It's from a cookbook called "More with Less".
Then I put the soup in a 9x9 pyrex dish and put it in the smoker. I had cherry wood for the smoke. I left it in there for a little over an hour. I stirred it a couple of times during that hour.
There were a couple of fatties and a couple of racks of ribs that adding a few drippings to the soup.
While I was tending the smoker, my daughter made a second batch of the tomato soup. That way we could do a side-by-side comparison.
The soup definitely picked up some smoky flavor. My daughter thought it was almost too much. My wife thought the smokiness was about right and so did I. The time in the smoker also seemed to thicken the soup up more.
All in all, I'd call it a success!
