Smoky tomato soup

Ah tomato soup, the perfect grilled cheese companion! Here’s one of my versions of this classic soup with a barbecue twist. And yes, I do realize that this is another tomato recipe, but there have been a lot of tomatoes in our diet lately, so it stands to reason that there would be a lot in this blog.

I used the barbecue in this recipe mainly for the flavour. If you wanted, you could do all the cooking on the barbecue, but the oven works just as well. I used this grilling basket that we got for Christmas, but you could just as easily do it with a baking sheet or aluminum foil.


Smoky Tomato Soup

Serves 4-6
Prep time 15 minutes
Cook time 50 minutes
Total time 1 hours, 5 minutes
Dietary Vegan, Vegetarian
Meal type Lunch, Main Dish, Side Dish, Soup, Starter
Misc Pre-preparable, Serve Hot
Delicious, smoky tomato soup, perfect with grilled cheese or on it's own!


  • 16 tomatoes (halved)
  • 2 medium onions (quartered and loosely separated)
  • 1 bulb of garlic (separated and peeled [not chopped])
  • 2 tablespoons Oil
  • 6 cups water (or veggie broth) (I use fine herb broth)
  • .5 cup chopped fresh basil
  • salt and pepper (to taste)


This soup is super easy to make and tastes delicious too. It can be made as a standalone tomato soup, or as an incredible base for a more complex veggie soup. Either way, the smoky barbecue flavor shines through!


Step 1
Wash and prep the tomatoes, onions, and garlic. Place in bowl and add oil. Add salt and pepper and stir.

Set the barbecue to medium.
Step 2
grilling basket
Using a grilling basket (or pouch of aluminum foil), grill the veggie mixture on medium for 15-20 minutes, or until the veggies are cooked and have begun to darken on edges.

Preheat the oven to 350 F (175 C)
Step 3
Arrange veggies on a baking sheet ensuring that all tomatoes are 'cut side up'. Bake veggies for an additional 30-40 minutes. If you like, you can add more garlic cloves (I always do). This step is to further dehydrate the veggies.
Step 4
Transfer veggies and juices to a large pot and add 6 cups of water or broth. I like to use herbal bouillon cubes, but have been known to use veggie ones too (I wouldn't use chicken or beef, but hey, whatever floats your boat). Add most of the chopped basil (retain some for garnishment), and bring to a boil. Immediately turn down heat. Simmer for 20 minutes.
Step 5
Using a hand blender or regular blender, puree the soup. Add salt and pepper to taste. Top with basil garnish and toasted bread or crackers. Enjoy!