Smokey Tomato Bisque Soup | thumb in plum

In all honesty it is too damn hot to be making soup in my house. I feel like I'm melting. Moving sucks. It's not much better outside either. I keep pouring water all over my arms and face hoping for some kind of sweet relief, to no avail. Really, it's not the best day to make soup. Or anything involving a stove right now.

However, soup is (usually) really easy to make and I've been meaning to make this for a while now. We thoroughly enjoyed a couple bowls of this lovely stuff in the evening once things had cooled down. With the cheese and croutons it reminds me of a deconstructed grilled cheese sandwich in soup.

Croutons are also pretty simple to make and a nice way of adding texture to your soup. If you have any extra bread laying around I suggest making them yourself. I made the ones in the picture with leftover hamburger buns from a BBQ, though the denser and crustier the bread, the better (think that old rock hard stuff you might have thrown out). I'll post a loose recipe for croutons at the bottom.

Smokey Tomato Bisque Soup Recipe
  • 1 can tomato paste
  • 3 cloves garlic, minced
  • 2 whole stalks celery
  • 3 carrots, peeled and cut into large chunks
  • 1 box chicken stock
  • 1 tablespoon maple syrup
  • 2 sprigs of basil, leaves attached
  • Couple dashes of liquid smoke
  • Couple dashes Chipotle Tabasco
  • Salt to taste
  • 1 cup low-fat milk
  • Grated cheese (I used Jack) and croutons for garnish (optional)
  1. In a large soup pot add everything except for the milk liquid smoke salt and Tabasco. Add the liquid smoke, salt, and Tabasco to taste. Bring the soup to a boil and reduce to simmer
  2. When the carrots are tender take off the heat. Remove the celery stalks and basil
  3. Using an immersion blender, blend carrots into the soup until creamy. Mix in one cup of milk
  4. Garnish with grated cheese and croutons after ladling into bowls
Crouton Recipe
  • Leftover bread, cut/ripped into small chunks
  • Olive oil
  • Garlic powder
  • Salt
  1. Preheat oven to 350F.
  2. In a large mixing bowl toss the bread with enough olive oil for a light coating. Mix with a couple dashes of garlic powder and a good pinch of salt
  3. Spread out on a cookie sheet covered in foil. Bake till golden brown (I don't know how long, use your eyes and keep checking)
Now go enjoy a nice hot bowl of soup. Maybe the heat from the soup will create a cooling effect by making the air around you feel colder. If that doesn't work I suggest balancing the heat with an ice cold beer.

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