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Dining In Season: Soup’s On!

<p>Smoked Tomato Bisque</p>

Smoked Tomato Bisque

Topaz Café: In Season – Soup’s On!

Winter continues—with the cold weather OUTSIDE, we are looking for WARMTH on the inside! This smoky tomato bisque recipe is perfect to warm you up. If you don’t want to make it yourself, you will find it on our dinner menu all winter long…

Smoked Tomato Bisque

(If you do not have smoker, you can make one yourself using two pans—even foil throw away pans will do—one without holes for the bottom where you will put the wet wood chips and one with holes on top for whatever you would like to smoke)

In the Smoker Pan:

2 Large cans of San Marzano tomatoes (whole, peeled in their own juice)

2 small onions (large dice)

5 whole cloves garlic (peeled)

Soaked wood chips of preference

Smoke for 2 hours

Vegetable Stock:

2 cups Heavy Cream

¼ cup Fresh Basil (finely chopped)

2 T Fresh Oregano (finely chopped)

Salt

In a large pot, sauté the smoked onions and garlic in olive oil. Add enough vegetable stock (or water) to cover. Add about 2 cups of Heavy Cream and fresh herbs. Cook on low-medium temperature until reduced about 2 hours. Blend in blender until smooth (use caution when blending hot liquid, may need to blend in batches). Season with salt to taste. If you wish, enhance the smokiness of the soup by adding a little smoked paprika or smoked pepper.

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