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Article: Smoked Tomato Soup with Bagel Croutons

Smoked Tomato Soup with Bagel Croutons

Smoked Tomato Soup with Bagel Croutons

by Alexandra Dawson, In My Bowl

A simple tomato soup packed to the brim with flavor, this simple soup celebrates plump and fresh tomatoes while utilizing pantry staples. Budget and time sensitive, one pot makes 10 savory cups, perfect for topping with your favorite bagel croutons, or sipping on-the-go.

 Makes 10 Cups Soup

 5 tablespoons olive oil, divided
1 large onion, diced
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
3 cloves garlic, crushed
2 bay leaves
2 teaspoons fresh grated (or pre-prepared) horseradish
1 ½ teaspoons ground coriander
1½ cups low sodium vegetable broth
2 pounds (about 5) ripe plum tomatoes, quartered
1 large can (28 ounces) whole peeled tomatoes
1-2 teaspoons liquid smoke, depending on desired level of smokiness
salt & pepper to taste
1 day old bagel, cut into small cubes


In a large Dutch oven or heavy pot heat 2 tablespoons olive oil over medium heat until just hot. Add the onion and leek and sauté, stirring occasionally, until tender but not browned, about 8-10 minutes. Stir in garlic, bay leaves, coriander, and horseradish and continue to cook, stirring occasionally, for an additional 2 minutes.

Increase heat to medium-high then add vegetable broth, being mindful to scape up the little flavor bits from the bottom of the pot. Stir in plum tomatoes, canned tomatoes, and liquid smoke and bring pot to a boil. Reduce heat to love, cover pot, and simmer until tomatoes are very soft, about 60 minutes.

Meanwhile, preheat oven to 350 degrees F, rack in the middle.

In a small bowl, toss cubed bagel with remaining 1 tablespoon olive oil. Transfer to a nonstick baking sheet, then bake for 15-20 minutes, or until bagel is crisp and golden. Set aside.

Once soup has finished simmering, allow pot to cool slightly. Discard bay leaves, stir in 2 tablespoons olive oil, then season to taste and adjust liquid smoke if necessary. Using either an immersion blender or high speed stand blender, blend soup until very smooth [note: if you’re using a stand blender, allow soup to cool significantly before blending, or hot steam will cause soup to erupt, everywhere.. not fun!]. Divide into 4 bowls, top with croutons, serve and enjoy!

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