At our house we grow our own vegetables. This year because of all the fires in the province of BC, we have decided to make smoky tomato soup. Because we can’t get enough smoke these days…haha.

For the recipe

• 7 pounds of tomatoes
• 1 tbsp of sugar
• 1 tbsp of salt
• 3 onions
• 3 stalks of Parsley or cilantro
• 1 tsp of pepper
• 1 tsp of celery seeds
• 1/2 tsp oregano

The tomatoes were smoked in our hot smoker with a sprinkle of olive oil, salt and pepper. But if you don’t have a smoker you may do this on the BBQ, or choose to not smoke it at all. Mesquite chips were used for smoking in this recipe.

After the tomatoes have cooked in the smoker for about half an hour.  Transfer them to a large pot and boil until soft and cooked to your liking.

Put the soup through a Mouli ( similar to a food mill) and this will not only purée the soup but strain out all the skins as well.

Make a roux with 4 tbsp of flour in 1 tbsp of butter to make a paste. Boil hard for five minutes and serve with homemade cheesy breadsticks.

Posting the cheesy breadstick recipe soon. The main ingredient is buckwheat flour, which is gluten free and so much healthier than many other gluten free flours.

Any leftover soup may be frozen or canned (bottled the NZ peeps).

For he cheesy bread stick recipe, click the link below:

https://acoupleofceliacs.com/2017/09/10/cheesy-bread-sticks/