Smoked Tomato Bisque is a creamy, indulgent, comforting, vegetarian, smoky tomato soup. What could be better on a fall day?
*UPDATE* — You can watch us cooking up this combo of Smoked Tomato Bisque and Smoked Brisket Grilled Cheese Sandwiches over on AM Northwest.
After creating the ridiculously out of this world Smoked Bloody Mary’s and Smoked Marinara Sauce last winter, we couldn’t stop thinking of other things to do with smoked tomatoes. The first thing that popped into my head was tomato soup. What’s better than a simple tomato soup? Adding a bit of cream making it even more comforting.
Smoked Tomato Bisque
Smoked Tomato Bisque is a delicious and vegetarian friendly meal (though you can easily break the rules by adding some crispy smoked bacon to the top. I won’t tell!). The soup is made similar to a traditional tomato bisque, using smoked fresh tomatoes.
This is an excellent way to eat something with that smoky delicious flavor, but is entirely vegetarian.
But in case you want to step this recipe up a notch in flavor you can always start the soup with bacon, reserve the bacon pieces, and then top the soup with the crunchy salty bacon. I’ve made the soup both ways, and the flavor is awesome either way – bacon or no bacon. And it was a hit with the friends.
How to Make Smoked Tomato Bisque
Start by prepping your tomatoes
I like big beefsteak tomatoes. Quarter them, toss them in olive oil, salt, pepper, and old bay seasoning, then lay them on a foil lined sheet pan. You’ll want to collect all the juices that will run from the tomatoes as they cook.
How to Smoke Tomatoes
You can smoke tomatoes on any kind of smoker, but we used an offset stick burner (we also have a pellet smoker and ceramic grill that we use for this same recipe and method). Follow the same method no matter the type of cooker you use.
- Toss your tomatoes with olive oil, salt, pepper, and old bay seasoning, and place them on a foil lined sheet pan.
- Smoke the tomatoes at about 250 degrees for 2 hours.
- Remove and set aside until cool enough to handle.
Peel your tomatoes
Peel them while they are still warm, it will be easier to get the skins off.
Once the tomatoes are smoked and peeled, you’re ready to make your soup.
Smoked Tomato Bisque Recipe
Smoked Tomato Bisque
For the smoked tomatoes:
- 6 large beefsteak tomatoes quartered
- Fresh ground pepper
- Old bay spice
For the soup:
- 3 tablespoons butter
- 1 medium onion chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 1 garlic clove chopped
- 2 tablespoons tomato paste
- 3 cups vegetarian stock can use chicken stock too
- 4 cups of the smoked tomatoes and their juices
- 3 sprigs of thyme tied together with string (or chopped)
- 1 bay leaf
- ¾ cup heavy cream
- Salt to taste (about 1 ½ teaspoons is a good bet)
- Fresh ground pepper to taste
To smoke the tomatoes:
- Prep your smoker to 250 degrees.
- Toss your tomatoes with olive oil, salt, pepper, and old bay seasoning, and place them on a foil lined sheet pan. Smoke them for up to 2 hours.
- Remove from smoker and peel the skins from the tomatoes while they are still warm.
To make the soup:
- Heat the butter in a large soup pot set to medium heat. Add the onion, carrot, and celery, and cook, stirring occasionally, for 7-9 minutes (until soft). Add the garlic and cook for 1 additional minute.
- Add the tomato paste and cook, stirring frequently, for 2 minutes.
- Add the stock and tomatoes and bring to a boil. Add the bay leaf and thyme (wrapped in kitchen twine), and lower to a simmer.
- Cover and simmer for 20-25 minutes.
- Remove thyme sprigs and bay leaf.
- Using a hand immersion blender (or counter top blender), blend the soup until smooth.
- Whisk in the cream, and season with salt and pepper.
You’ll be so amazed by the balanced smoky flavor. It’s not over the top! And the cream helps to balance out the acidity from the tomatoes.
Wine Pairing for Smoked Tomato Bisque
Don’t be afraid of the word “smoke” when looking for a wine to pair. This is not a heavily smoked flavored soup. Nor is it ultra creamy or acidic. It’s a great balance of all three components. We’ve it with several options, all red – a Garnacha, a Tempranillo from Ribera del Duero, and an Italian Barbera.
The Tempranillo was a bit too powerful and tannic for the soup. The Garnacha was fruity with nice acidity and worked quite well. The best pairing was the Barbera, which had the best balance of fruit, acidity, and richness.
Whatever you find, look for a light-medium bodied red wine with good acidity. Garnacha from Spain, Rhone style wines, and Italian reds like Barbera work well.
What to serve with Smoked Tomato Bisque
The only thing appropriate to serve with this soup is the ULTIMATE grilled cheese sandwich!
If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.