An easy soup full of smoky richness served with rustic, cheesy olive biscuits
The first thing is to smoke the tomatoes. Make a foil bowl and place it in the center of the smoker tray.
Place the tomatoes in the center of the foil and the carrots on the sides.
Smoke at about 200 degrees for about 3 hours. The tomatoes will loose a lot of liquid into the foil - be careful not to lose that!!
Once the tomatoes are soft and starting to char a little, put them (skin and all), the liquid, half and half, and the carrot into a food processor an process until smooth.
Pour tit back into the pan with the butter, lime juice and spices. Let it simmer for about 30 minutes, adding water as needed.
As it simmers, make the biscuits. They are so easy -
Put all the ingredients into a large bowl and mix.
Once everything is incorporated, drop 2 inch balls onto a parchment lined baking sheet.
Bake at 300 degrees for about 15 to 20 minutes, or until they are golden brown.
Take them out of the oven and put a pat of butter on top of each while it cools.
Serve the soup with crispy bacon garnish and hot buttered biscuits on the side.
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