Grilled tomato soup
Starters on the BBQ do not always have to be snacks, you can also serve soup perfectly.
In this recipe I put everything on my BBQ, this gives it a super tasty grill / smoke flavor.
If you want to make a vegetarian version of this soup, you can of course ignore the balls.
For the soup:
- 1kg of tomatoes
- 2 shallots
- 2 cloves of garlic
- 1 red pepper
- 1 teaspoon of paprika powder
- 1 vegetable stock cube
- 1 liter of water
- 1 tablespoon of brown sugar (bastard sugar)
- A Dutch Oven
- An immersion blender
- A sieve
For the balls:
- 500 grams of ground beef
- 27 grams of Parmesan cheese
- 1 egg beaten
- 40 grams of breadcrumbs
- 1½ tablespoons of garlic finely chopped
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper freshly ground
- 80 ml of milk
- 1 teaspoon of oregano dried
- 1½ teaspoons of parsley dried
- your favorite BBQ rub
- 1 tablespoon of butter
- A Skillet
1. Prepare a BBQ for direct grilling at 200 ° C. You do this by spreading your coals over the entire width of the BBQ. You can find a full explanation here.
Meanwhile cut the tomatoes into wedges and place them on a vegetable grid. If you do not have a vegetable grid, you can also use an aluminum foil tray for this and poke a number of holes in it.
2. When the BBQ has reached the right temperature, place the tomato wedges with the vegetable grid directly above the coals. Let it grill for 5 minutes, turning the tomatoes regularly.
Be careful not to burn your tomatoes, this will give your soup a dark color and a bitter taste.
Cut the shallots in half and peel the cloves of garlic. Cut the chili pepper in half and remove the seeds.
Remove the tomatoes from the BBQ and put them in a bowl, clean the vegetable grid and put it back on the grid together with the shallots, garlic and chili pepper.
Roast everything for 5 minutes until they have a nice brown color.
4. Place the Dutch oven on the grid and let it heat up.
When the Dutch oven has heated up, put all the ingredients for the soup in the pot. Stir well and let it simmer for 45 minutes. Stir the pot again from time to time.
5. Put all ingredients for the balls in a bowl and mix well with your hands until you get a smooth consistency.
In the meantime, put the Skillet on your grid and let it heat up.
6. Wet your hands and roll balls about 3-4cm in diameter. I myself like balls with tomato soup so I rolled them a bit bigger here.
Season the balls with your favorite BBQ rub. I myself used the Firefly rub from Elkedag-bbq.be.
7. When the skillet is up to temperature, let the butter melt, when it starts to brown, fry the balls on all sides.
When the balls are baked, add them to the Dutch oven. This way they can continue cooking in the soup.
8. When the soup has simmered for 45 minutes, remove the Dutch oven from your BBQ. Spoon the balls from the soup into a separate bowl.
Take your hand blender and mix the soup until smooth.
9. Because we have not peeled the tomatoes before putting them in the soup, we are going to sieve the soup. We do this in order not to have those annoying peels and seeds from the tomatoes in our plate.
Take a strainer and hang it over a large bowl. Cut the soup through the strainer and use the convex side of a spoon to push the liquid through the strainer.
10. Add the balls back to the soup and serve in deep bowls to your guests.