Captain Ron's Favorite Grilled Tomato Soup

At FOGO Charcoal, we’re all about family, flavor, and the joy that cooking over a live fire brings. Our beloved Captain Ron, a key figure in our community and a true master of grilling, has been the driving force behind many of our YouTube videos, sharing his passion for cooking over fire. But recently, Captain Ron has been dealing with a challenging bout of pneumonia, which has left him unable to film his much-anticipated videos.

In times like these, family truly shines. Captain Ron’s daughter, Kaitlyn aka Kickin’ Kate’s BBQ, has stepped up to the plate—literally—on behalf of her dad. With Ron out of commission, Kaitlyn has taken the reins in the kitchen and on the grill, bringing her own flair to our channel and keeping the fire burning for all of you. Her recent video on making ‘crack burgers’ was a hit, showcasing not just her skills but her deep understanding of her dad’s cooking techniques, learned over years of watching and working alongside him.

Now, Kaitlyn is back in front of the Big Green Egg for another reason close to her heart—making Captain Ron’s favorite grilled tomato soup. This isn’t just any soup; it’s a comfort dish that brings warmth and flavor in every bite, and in this case, it’s made with love, too. The soup is special to Captain Ron, and as he recovers from pneumonia, Kaitlyn wanted to do more than just step in for him on the YouTube channel. She wanted to make something that would nourish and heal, and for Ron, there’s nothing better than a bowl of grilled tomato soup cooked on the Big Green Egg.

Using the same grilling techniques Ron has perfected over the years, Kaitlyn grill roasted fresh tomatoes to bring out their rich, smoky sweetness—an essential element to this dish. The roasting and the smoky depth that only a Big Green Egg can deliver—it all comes together in this simple, yet soul-warming dish. The soup not only embodies the essence of the smoky flavors FOGO Charcoal is known for, but it also carries the heartfelt intention of a daughter cooking for her father.

While we miss Captain Ron’s presence and can’t wait to see him back in action, we couldn’t be more proud of Kaitlyn for stepping up and continuing to bring delicious, fire-kissed recipes to all of you. Kaitlyn’s effort reflects what we believe in here at FOGO Charcoal—that cooking isn’t just about the food, it’s about the connections we make and the love we share around the fire.

Captain Ron, we’re all rooting for your speedy recovery, and in the meantime, we know your daughter has things well in hand, keeping the Big Green Egg hot and ready. To our FOGO family, thank you for supporting Ron and Kaitlyn as they continue to inspire all of us with the incredible flavors that come from cooking over fire.

So there you have it FOGO Fans, the soup you never knew you needed.  Please, feel free to tag us ( @FOGOCharcoal ) on social media with your culinary creations, we love to see them.  Heck, we may even share them on our social media sites!  Also use the hashtags #FOGOCharcoal, #TheFirstIngredient and #FOGOorNoGo when you post!  In the meantime, head over to the YouTube Channel and check out this weeks video.  Remember to Subscribe while you are there, hit the thumbs up to like the video and leave us a comment about the video, to wish Captain Ron a speedy recovery or let us know what videos that you would like to see us make in the future.  Until then remember to get out and grill and we will see you the next time on The FOGO Life!  Captain Ron and Kickin’ Kate…….OUT!!!!!

Directions:

1. Fill your grill with FOGO Premium Charcoal. Place 2 FOGO Firestarters inside of the Blazaball. Make a small hole in the middle of the charcoal and place the Blazaball in it.  Use the torch to light the starters.  Once burning, cover it with charcoal and prepare for indirect cooking at 375°.
2. While the grill is heating, prepare your veggies. On the BBQ Prep Tub, use the Santoku Knife to slice the tomatoes in half or quarters.  Quarter the red onion and slice the peppers in half & remove the seeds.  Peel the garlic cloves.  Add them all into a bowl with the rosemary and thyme sprigs, drizzle it all with a generous amount of olive oil, sprinkle with the S&P and toss to coat.
3. Pile all of the veggies in the stainless ½ moon pan and place them on the grate for 50-60 minutes or until they are cooked and caramelized. Remove from the grill.
4. While that is roasting, dice the white onion. Place the Dutch oven on a hot cooking surface and sauté the onion in some olive oil.
5. When the veggie mixture is done roasting, strip the herbs from the stalks add them back and pour it all into the Dutch oven. Cook for a minute and add the stock, Tina Cannon Seasoning and the cayenne (omit if you do not want it spicy), paprika, balsamic, W Sauce, sugar and stir.  Add the basil and add the Salt & pepper to taste.  Stir and simmer for 8-10 minutes.  Remove from the stove.
6. Use the immersion blender to puree the soup. Once blended and smooth, put it back on the stove and add the heavy cream, stirring while adding.  When it starts to boil, the soup is ready to eat!  You can top it with a dollop of sour cream and/or some croutons.  Dig in but watch out…it’s hot!