This Smoked Tomato Basil Soup blends the deep, savory smoke from grilled tomatoes with the bright, herbal aroma of fresh basil. A simple sauté of onion and garlic forms the base, while chicken or vegetable broth brings everything together. A splash of heavy cream enriches the soup and rounds out the flavors. Smoked on a Traeger-style pellet smoker (or any grill/smoker), the tomatoes develop a concentrated, slightly sweet and smoky character that elevates the classic tomato basil combination into something memorable. Serve it hot on chilly nights or chilled as a refreshing summer starter.
Traeger Smoked Tomato Basil Soup Recipe
Smoking the tomatoes adds depth that canned or raw tomatoes can’t provide. This approach creates a rich, layered soup with subtle smoke, natural tomato sweetness, and a fresh basil finish. It’s an excellent recipe to impress guests, to make from a garden bounty, or to batch for easy lunches and weeknight dinners. The method is straightforward: smoke and roast the tomatoes, blend with aromatics and broth, simmer with fresh basil, then finish with cream and cheese for richness.
The recipe is flexible—swap chicken broth for vegetable broth to keep it vegetarian, omit cream for a lighter soup, or add shredded chicken or white beans for more protein. Roasted red peppers, carrots, or a pinch of red pepper flakes can change the flavor profile and add complexity.
Toppings and sides add contrast and texture: shaved Parmigiano Reggiano or a spoonful of pesto highlights the basil, while garlic bread or a grilled cheese companion makes a satisfying meal. For a little heat, stir in red pepper flakes or harissa to taste.
Why You’ll Love This Dish…
- Made from scratch with simple ingredients.
- An excellent way to use a bounty of fresh tomatoes.
- Versatile—serve hot or chilled, as a starter or main with sides.
- Distinctive smoked flavor with bright basil notes in every spoonful.
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Recipe Shopping List
No special ingredients are required—this list covers what you’ll need. Quantities and full instructions appear in the recipe card below.
- Ripe tomatoes (preferably firm, flavorful varieties)
- Olive oil
- Yellow onion
- Garlic cloves
- Chicken broth or vegetable broth
- Fresh basil leaves
- Heavy cream
- Salt and pepper
- Parmigiano Reggiano (for garnish)
- Basil buds or extra basil for garnish
Try 75+ favorite Traeger Recipes for more inspiration!
How To Make This Recipe
Below is a concise overview of the method so you know what to expect. Follow the full detailed steps in the recipe card for best results.
- Preheat & Prepare: Preheat the smoker to 220°F. Lightly oil a large oven- or grill-safe sheet pan. Halve the tomatoes and arrange them cut-side up on the pan. Roughly chop the onion and scatter it around the tomatoes. Add whole garlic cloves to the pan.
- Smoke & Roast: Smoke the tomatoes for 20 minutes at 220°F, then increase the smoker/grill temperature to 325°F and roast for an additional 15 minutes to deepen the caramelization.
- Blend: Transfer the smoked tomatoes, onions, garlic, and any pan oil into a blender or use an immersion blender. Puree until smooth, working in batches if necessary. Pour the puree into a medium saucepan and add the broth and chopped basil.
- Simmer & Strain (optional): Simmer gently for 15–20 minutes to develop flavor. For an extra-smooth texture, strain the soup through a fine-mesh sieve, pressing to extract as much liquid as possible and discarding solids.
- Finish & Serve: Stir in the heavy cream, season with salt and pepper, taste and adjust seasoning. Serve hot, garnished with basil buds or chiffonades of basil and a sprinkle of Parmigiano Reggiano.
Try our Lemon Chicken Orzo Soup for another comforting option!
Recipe FAQ
Yes. This soup stores well and can be made several days ahead. It’s convenient for meal prep and quick lunches—reheat gently on the stovetop or in the microwave.
Keep the soup in an airtight container in the refrigerator for 3–4 days. Reheat on the stovetop over low to medium heat or in the microwave until warmed through.
Yes. For a vegetarian version, use vegetable broth and omit or substitute the cream with coconut milk. Add shredded cooked chicken, white beans, or roasted red peppers for variety. Red pepper flakes or harissa add heat if desired.
Try our Lemon Chicken Orzo Soup too!
Serve This With…
- Garlic Bread Sticks
- Greek Salad
- Chopped Italian Sandwich
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- Smoked Chicken Pot Pie Soup
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Smoked Tomato Basil Soup
Savor a smoky, creamy tomato basil soup infused with roasted garlic and onion. It’s a comforting, flavorful bowl that’s perfect year-round.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Ingredients
- 3 pounds ripe tomatoes
- 3 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic
- 4 cups chicken broth (or vegetable broth)
- ½ cup chopped fresh basil
- ½ cup heavy cream
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon pepper
- ½ cup Parmigiano Reggiano, grated
- Basil buds or extra basil for garnish
Instructions
- Preheat your smoker/grill to 220°F.
- Drizzle olive oil on a grill-safe sheet pan. Cut tomatoes in half and place cut-side up on the pan.
- Add the chopped onion around the tomatoes and scatter the garlic cloves on the pan.
- Smoke at 220°F for 20 minutes, then increase temperature to 325°F and roast for another 15 minutes to caramelize the tomatoes and onions.
- Remove the pan and transfer the tomatoes, onions, garlic, and any pan oil to a blender. Blend until smooth, working in batches if necessary.
- Pour the blended mixture into a medium pot. Add the broth and chopped basil, then simmer for 15–20 minutes to allow flavors to meld.
- For a silky texture, strain the soup through a fine-mesh strainer, pressing to extract as much liquid as possible; discard the solids.
- Stir in the heavy cream and season with salt and pepper. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with basil buds or chiffonade basil and a sprinkle of Parmigiano Reggiano. Serve hot.
Nutrition Information (estimate)
Yield: 8 | Serving Size: 1
Calories: 165 | Total Fat: 13g | Saturated Fat: 5g | Unsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 720mg | Carbohydrates: 10g | Fiber: 2g | Sugar: 6g | Protein: 5g
Nutrition data provided here is only an estimate.