Smoked Tomato Rosemary Bisque

15 Feb
Smoked Tomato Rosemary Bisque

Smoked Tomato Rosemary Bisque

Tomato soup & grilled cheese are one of those timeless combinations that I always loved as a kid & well, have never outgrown. This simple man`s plan to healthier eating today is based on this concept in the form of Smoked Tomato Rosemary Bisque. I garnished mine  with grilled cheese croutons(just baby grilled cheese sandwiches) but that`s completely optional. This soup is incredibly light with complex layers of flavors but so simple to make & just stupid delicious.
Here`s what you’ll need for your Smoked Tomato Rosemary Bisque:
Tomatoes- 2 lbs halved, cored and deseeded
Vegetable or Chicken Stock-4 cups
Onion-1 diced
Garlic-2-3 cloves minced
Tomato Paste-2 heaping tablespoons
Rosemary- a couple of sprigs
Olive Oil
Wood Chips-a couple of handfuls soaked in water. I used hicory but use what you want.
S & PSmoked Tomato Rosemary Bisque5

The main players.Smoked Tomato Rosemary Bisque1Halve, core & deseed the tomatoes. I used Roma`s for this recipe.Smoked Tomato Rosemary Bisque2Fire up the bbq. Mine is a charcoal grill so I added the charcoal to one side. If yours is gas just ignite one side, medium heat. We`re going to smoke the tomatoes, not grill them so set them cut side up on the other side of your grill. If you have an upper rack set them up there. When the coals are ready (covered with white ash) add a handful of the soaked wood chips & close the lid. If your using a gas grill add the chips to a pie plate & set directly over the flame. We`re looking for a temp around 300 degrees but this isn’t crucial to be precise. Open the vent on the bottom and one on the top about half way. When the smoke dies down add another handful of wood chips. Smoke the tomatoes for a half hour or so.If you`ve not had smoked tomatoes you need to! Something really kinda magical happens when you cook them this way. The natural sugar starts to caramelize & they turn super sweet. The combo of the smoke & tomatoes is just fantastic. Add as a side the next time your grilling a steak or piece of chicken. You`ll be so glad you did!Smoked Tomato Rosemary Bisque3Smoked Tomato Rosemary Bisque4Remove to a plate. The skin will peel right off so remove them.Smoked Tomato Rosemary Bisque6Dice the onion & mince the garlic.Smoked Tomato Rosemary Bisque7Heat a soup pot with a splash of olive oil over medium high heat. Add the onion & cook 4-5 minutes stirring occasionally. Add the garlic & cook about 30 seconds.Smoked Tomato Rosemary Bisque8To the pot add the smoked tomatoes, stock & tomato paste.Smoked Tomato Rosemary Bisque9Stir well, cover & simmer about 20 minutes.Smoked Tomato Rosemary Bisque10Working in batches add the tomato mixture to a blender cup. Always be careful blending hot liquids. Remove the center piece from the blender top so the steam can escape & cover with a kitchen towel. Blend until silky smooth.Smoked Tomato Rosemary Bisque11Return the soup to the pot, add the Rosemary, season to taste with salt & pepper, cover & bring to a simmer. Cook another 15 minutes. Remove the Rosemary before serving. You`re Smoked Tomato Rosemary Bisque is ready to be enjoyed!

Smoked Tomato Rosemary Bisque

Smoked Tomato Rosemary Bisque

Serve as is or make that grilled cheese sandwich for dipping!!

Smoked Tomato Rosemary Bisque

Smoked Tomato Rosemary Bisque

Smoked Tomato Rosemary Bisque

Ingredients

  • Tomatoes- 2 lbs halved, cored and deseeded
  • Vegetable or Chicken Stock-4 cups
  • Onion-1 diced
  • Garlic-2-3 cloves minced
  • Tomato Paste-2 heaping tablespoons
  • Rosemary- a couple of sprigs
  • Olive Oil
  • Wood Chips-a couple of handfuls soaked in water. I used hicory but use what you want.
  • S & P

Instructions

  1. Halve, core & deseed the tomatoes. I used Roma`s for this recipe.
  2. Fire up the bbq. Mine is a charcoal grill so I added the charcoal to one side. If yours is gas just ignite one side, medium heat. We`re going to smoke the tomatoes, not grill them so set them cut side up on the other side of your grill. If you have an upper rack set them up there. When the coals are ready (covered with white ash) add a handful of the soaked wood chips & close the lid. If your using a gas grill add the chips to a pie plate & set directly over the flame. We`re looking for a temp around 300 degrees but this isn't crucial to be precise. Open the vent on the bottom and one on the top about half way. When the smoke dies down add another handful of wood chips. Smoke the tomatoes for a half hour or so.
  3. Remove to a plate. The skin will peel right off so remove them.
  4. Dice the onion & mince the garlic.
  5. Heat a soup pot with a splash of olive oil over medium high heat. Add the onion & cook 4-5 minutes stirring occasionally. Add the garlic & cook about 30 seconds.
  6. To the pot add the smoked tomatoes, stock & tomato paste.
  7. Stir well, cover & simmer about 20 minutes.
  8. Working in batches add the tomato mixture to a blender cup. Always be careful blending hot liquids. Remove the center piece from the blender top so the steam can escape & cover with a kitchen towel. Blend until silky smooth.
  9. Return the soup to the pot, add the Rosemary, season to taste with salt & pepper, cover & bring to a simmer. Cook another 15 minutes.
  10. Remove the Rosemary before serving.
  11. You`re Smoked Tomato Rosemary Bisque is ready to be enjoyed!
  12. Serve as is or make that grilled cheese sandwich for dipping.
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