Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 9, 2011 11:09 AM

Smoked Tomato Bisque

I have designs on presenting a Smoked Tomato Bisque to my guests during the soup course at Thanksgiving next month. Admittedly the idea is in the conceptual mode and I have no attempted this recipe to date.

I'm sure I will be using canned, fire-roasted, organic tomatoes due to the season and am thinking about using the Cameron Stovetop Smoker for which I just purchased a complete 'fresh' selection of hardwood 'dusts' they offer. I would really prefer not to use the Liquid Smoke product, unless you can convince me otherwise.

I am curious as to how my fellow Chowhound might tackle this challenge with those two components and how you would prepare such a soup

Thank you very much!

  1. Click to Upload a photo (10 MB limit)
  1. This will be my least helpful Chow post ever (and that's saying something) but I have to say, this sounds AMAZING.

    Now, one idea I do have - add some fresh herbs to your smoker. I'd probably also start with fresh Roma tomatoes.

    1 Reply
    1. Core and cut fresh Roma tomatoes in half, season with salt and pepper, place on tray and smoke for 15-20 minutes over the soaked chips on the stove top (or the hardwood dust, but I don't now exactly what that is, refined sawdust for smoking? What flavors do you have? Ash, oak or hickory might be good.) Remove and let cool. No need to skin the tomatoes.

      Meanwhile, sauté diced onions, leeks, carrots and a few smashed garlic cloves until caramelized. Deglaze the pan with brandy; add your smoked tomatoes and the canned fire roasted tomatoes, a splash or more of balsamic vinegar, a few tablespoons or less of brown sugar, chicken or vegetable stock, a pinch or two of ground coriander, a bay leaf, fresh thyme and let simmer until vegetables are tender, about ten minutes. A single roasted seeded red pepper in this soup will add extra smokiness and body.

      Add a few leaves of fresh basil if you like; puree the soup (here's where an immersion blender comes in handy.) You can make the soup to this point and chill. Add heavy cream, or more stock if the soup is thick; cream is perfect for real enrichment, and besides, it's Thanksgiving.

      Reheat very gently, adjust seasoning, add a bit of whole unsalted butter, whisk in and serve.

      A baked crouton with goat cheese fondue (goat cheese blended with heavy cream and seasoned) would be a nice garnish, with a sprig of fresh thyme.

      Anyway, this is how I would make the soup.

      2 Replies
      1. re: bushwickgirl

        That sounds pretty close to how I make my Tomato Bisque, but after I puree, I strain through a very fine sieve to remove seeds and skin that didn't incorporate.

        1. re: bushwickgirl

          Very much appreciated! By the way, anyone looking to get an immersion blender should avoid the cordless model. I'm saving up to replace mine with one that plugs into the wall

        2. Which dust were you thinking of using? I might try Alder as it is light and tasty. The idea of adding herbs sounds good, too. Maybe cut the tomatoes and place a piece of fresh basil on each. Smoke at as low a temp as you can, I'd think.

          Be sure to spray or otherwise oil the rack and pan as the tomatoes might leak a bit and if the pan gets too hot, it might become hard to clean...

          1 Reply
          1. re: travelerjjm

            Alder and an herb! Great idea! Thank you for your tips!

          2. Smoked paprika can be added to up the smokiness. That and canned fire-roasted tomatoes would do the trick. (along with your other ingredients) I find that smoked paprika really delivers and wouldn't even bother with actual smoking on the stove.

            1. I would smoke my Onions and or Leeks and continue with the soup making. Onions really pick up the smoke flavor well and you won't need to use out of season fresh tomatoes.
              I like to use Chicken Broth as a base to give more depth and finish with heavy cream after simmering and blending is done.
              Other than that I always use rice to thicken (especially when calling it a bisque) and keep the seasoning simple.