Smoked tomato soup

5 pounds firm tomatoes, quartered

1/2 cup olive oil

1 tablespoon plus 2 teaspoons salt

2 teaspoons ground black pepper

3 sprigs fresh basil

5 sprigs fresh thyme

2 cups diced yellow onions

3 tablespoons sliced garlic

Croutons, to serve

Prepare a charcoal or gas grill for smoking. For charcoal, light the coals or briquettes. When white hot, add pieces of damp hardwood, such as oak, hickory or apple wood, then bank the coals and wood to one side.

For a gas grill, turn one side of the burner to high, while leaving the other side off. Add pieces of damp hardwood, such as oak, hickory or apple wood, to the lit side of the grill according to the directions for your grill.

In a metal roasting pan, toss the tomatoes with 1/4 cup of the oil, 1 tablespoon of the salt, all of the black pepper, basil and thyme. Place the roasting pan on the cool side of the grill.

Cover the grill and open any air vents. Cook until the tomatoes are charred and tender, about 30 to 45 minutes. Cool.

Meanwhile, heat the remaining 1/4 cup of oil in a medium saucepan over medium heat. Add the onions and remaining 2 teaspoons of salt. Reduce heat to medium-low and saute until the onions are translucent, about 5 minutes. Add the garlic and saute until tender.

When the tomatoes have cooled a bit, use a blender or food processor to puree until smooth. Add the tomato puree to the onions.

Reheat as needed, then ladle into bowls and serve with croutons.