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Spicy & Smokey Tomato Lobster Soup
Tomato soup happens to be one of my favorites soups. The addition of smoke, pancetta and lobster takes this completely over the top. Ingredients
- 28 ounces plum tomatoes, in juice
- 15.5 ounces tomato puree
- 48 fluid ounces low sodium chicken stock
- 2 tablespoons liquid smoke
- 6 large basil leaves
- 1 large onion, chopped
- 4 large garlic cloves, chopped
- 6 slices pancetta, chopped
- 2 teaspoons italian seasonings
- 2 teaspoons crushed red pepper
- 1 tablespoon sriracha
- 1 teaspoon smoked sea salt
- 1 cup heavy whipping cream
- 2 pounds lobster meat, cooked & sliced
Directions
- In a large heated stock pot, fry pancetta until crispy. Add onions, garlic, Italian seasoning. saute until veggies are soft
- Add lobster broth, tomatoes, puree, basil, liquid smoke, pepper, sriracha and salt to the pot. Simmer for a 15 minutes. blend with an immersion blender “boat motor” until smooth consistency.
- Simmer for 10 more minutes. add cream and stir until creamy and hot. top with lobster. garnish with croutons and green onion
- **smoke roma tomatoes for 20 minutes. omit 1st ingredient and liquid smoke**
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