Made the easy Michael Chiarello tomato soup last night--a batch for 12 people. Something has gone a bit wrong--when i roasted tomatoes in oven, some of the olive oil on the pan dripped off and created a lot of smoke in my oven. i took the tomatoes out, and proceeded with the recipe--now my soup has a smoky flavor (not in a good way). any suggestions as to how i can minimize the smokiness? making another batch is not an option at this pt. it's not terrible, but i personally didnt want any smoke flavor and i know my mom will pick up on it immediately. thanks!