Smoky Vegetable Soup

Here, The Smoking Gun infuses vegetable soup with the savory flavors of natural wood smoke. A drizzle of basil oil adds an herbal note to the finished soup.

Ingredients:

• 1/4 cup olive oil
• 1 large yellow onion, diced
• 4 red bell peppers and 2 yellow bell peppers, cored, seeded and cut into 1 1/2-by-3/8-inch slices
• 8 plum tomatoes, quartered
• 4 zucchini, halved lengthwise and sliced 1/4 inch thick on the bias
• 4 garlic cloves, minced
• 1 russet potato, peeled and cut into 1/2-inch dice
• 3 cups chicken stock
• Salt and freshly ground pepper, to taste
• 1 cup vegetable oil
• 1 cup packed fresh basil leaves

Directions:

In a large Dutch oven over medium heat, warm 2 Tbs. of the olive oil. Add the onion and bell peppers and cook, stirring occasionally, until just tender, 10 to 12 minutes. Transfer to a large bowl. In the same pot over medium heat, warm 1 Tbs. of the olive oil. Add the tomatoes and cook, stirring occasionally, for 8 to 10 minutes. Transfer to the bowl with the onion mixture.

In the same pot over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the zucchini and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir the onion mixture into the pot. Transfer 2 cups of the vegetables to a bowl and set aside.

Add the potato and stock to the pot and simmer until the potato is tender, 25 to 30 minutes. Season with salt and pepper. Using The Smoking Gun™ according to the manufacturer’s instructions, smoke the soup in the covered pot for 5 minutes.

In a blender, combine the vegetable oil, basil and a large pinch of salt and process on high for 10 seconds. Transfer the basil oil to a small bowl. Wash out the blender.

Working in batches, puree the soup in the blender on high for 20 seconds per batch. Return the soup to the pot and stir in the reserved vegetables. Ladle the soup into warmed bowls, drizzle with the basil oil and serve immediately. Serves 6 to 8.

Williams-Sonoma Kitchen.