Step 1

Preheat the smoker to 220°F.

Step 2

Drizzle the olive oil over a grill-safe sheet pan. Cut the tomatoes in half and place them cut-side up on the olive oil coated pan.

Step 3

Dice the yellow onion and sprinkle it onto the pan around the tomatoes.

Step 4

Smoke for 20 minutes and then turn the temperature on the grill up to 325°F. Roast for another 15 minutes.

Step 5

Remove from the grill and put all of the tomatoes, onions, and olive oil from the pan into a blender. Do it in batches if they won't all fit the first time.

Step 6

Blend until smooth.

Step 7

Pour into a medium sized pot and place over medium heat. Add the chicken broth and basil and simmer for 15-20 minutes.

Step 8

For a silky smooth soup, strain the soup through a fine-mesh strainer and return to the pot. Discard the pulp and seeds.

Step 9

Stir in the heavy cream along with the salt and pepper. Taste and add more salt if necessary.

Step 10

Serve hot and garnish with basil buds or chiffonades of basil and parmesan cheese.