Ingredients
4 pounds fresh tomatoes, quartered
3 tablespoons olive oil
2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped carrots
Salt and pepper
Pinch of cayenne
2 tablespoons chopped garlic
1 quart vegetable stock
1/4 cup finely chopped parsley
1/2 cup heavy cream

Instructions
Prepare the smoker, according to the manufacturers directions. In a mixing bowl, toss the tomatoes with 1 tablespoon of olive oil, salt and pepper. Place the tomatoes on the rack of the smoker and place in the smoker. Smoke the tomatoes with oak for 30 minutes. Remove the tomatoes from the smoker and set aside, including the tomato juices. In a stock pan, heat the remaining olive oil. When the oil is hot, saute the onions, celery and carrots. Season the vegetables with salt, pepper, and cayenne. Saute the vegetables for 4 to 5 minutes. Add the garlic, smoked tomatoes and tomato juices. Cook for 3 to 4 minutes, stirring often. Add the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour. Puree the soup with a stick blender until smooth. Adjust seasoning if needed. Ladle soup into bowls. Pour in a little cream and garnish with parsley and a little cayenne.