Gluten-Free Rosemary Smoked Tomato Bisque
Velvety tomato bisque built on slow-smoked plum tomatoes infused with rosemary, finished with heavy cream and topped with crispy poblano cornbread croutons. The smoke adds depth while roasted poblano chiles bring subtle heat and earthiness. Serve for elegant lunch, dinner parties, or special occasions. This version combines smoking and blending techniques for restaurant-quality results at home, with a textured, spiced cornbread component that contrasts the silky soup.
Ingredients
- 1 cup hickory wood chips
- 2 tbsp rosemary, crushed, McCormick Gourmet Organic
- 1 ½ pound plum tomatoes, quartered
- 1 box (8.5 oz) corn muffin mixgluten-free cornmeal mix1:1allergen-sub
label for gluten-free certification
- ¼ cup poblano chile, finely choppedjalapeño0.5xheat-sub
sharper, spicier kick
- ¼ cup sweet onion, such as Vidalia, finely chopped
- 1 tsp rosemary, crushed, McCormick Gourmet Organic
- 2 tbsp olive oil
- 1 cup sweet onion, such as Vidalia, finely chopped
- ½ cup celery, finely chopped
- ½ cup poblano chile, finely choppedjalapeño0.5xheat-sub
sharper, spicier kick
- ¼ cup tomato paste
- 4 cup vegetable stock, unsalted
- 2 tbsp red wine vinegar
- 1 tsp salt
- ¼ tsp black pepper, ground, McCormick
- 1 cup heavy cream
Instructions
- 1
Soak hickory wood chips in water for 1 hour, then drain.
- 2
Fill smoker tray with wet wood chips and mix in rosemary.
- 3
Place smoker tray on grill rack to one side and heat grill on high for about 10 minutes until smoke appears.
- 4
Reduce heat to medium, place quartered plum tomatoes on grill rack or in perforated aluminum pan, close lid and smoke for 5 to 10 minutes until lightly charred with smoky aroma.
- 5
Preheat oven to 350F for cornbread.
- 6
Prepare cornbread batter as directed on package, stirring in poblano chile, sweet onion, and rosemary.
- 7
Bake in greased 8-inch square pan as directed, then cool in pan on wire rack.
- 8
Remove cornbread from pan, cool completely, and cut into 3/4-inch cubes.
- 9
Place cornbread cubes on baking sheet and bake for 10 minutes until toasted.
- 10
Heat olive oil in Dutch oven on medium-high heat.
- 11
Add sweet onion, celery, and poblano chile, cooking and stirring for 5 minutes until softened.
- 12
Stir in tomato paste until well blended.
- 13
Add smoked tomatoes, vegetable stock, red wine vinegar, rosemary, salt, and black pepper.
- 14
Bring to boil, stirring occasionally, then reduce heat to medium-low and simmer for 20 to 25 minutes until tomatoes are very tender.
- 15
Puree soup in batches in blender on high speed until smooth, leaving blender cover center removed for steam to escape.
- 16
Return pureed soup to saucepan and stir in heavy cream.
- 17
Simmer on low heat until heated through.
- 18
Ladle soup into bowls and top with poblano cornbread croutons as desired.
Tips
If grilling is not available, oven-smoke tomatoes by placing them on a foil-lined baking sheet, adding wet wood chips to a smoker box or aluminum foil packet with holes punched, placing near tomatoes, and baking at 300F for 20-30 minutes until charred.
For smoother bisque, strain pureed soup through fine-mesh sieve before adding cream to remove any remaining tomato skin pieces.
Toast cornbread croutons up to 2 hours ahead and store in airtight container to maintain crispness before serving.
Good to Know
Refrigerate bisque in airtight container for up to 3 days. Store cornbread croutons separately in airtight container for up to 2 days to maintain crispness.
Smoke tomatoes up to 1 day ahead and refrigerate. Prepare cornbread croutons up to 2 hours ahead. Prepare bisque base without cream up to 1 day ahead and reheat gently before adding cream.
Ladle into warm bowls and garnish generously with poblano cornbread croutons. Pair with crusty bread or grilled cheese sandwich for lunch; serve as first course for dinner.
Common Mistakes
Remove blender cover center during pureeing to avoid burns from steam buildup and prevent lid from popping off under pressure.
Do not skip cooling cornbread completely before cutting to avoid crumbling and ensure clean 3/4-inch cubes.
Add cream at the end and simmer gently to avoid curdling; do not boil after cream is added.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
sharper, spicier kick
label for gluten-free certification
FAQ
Can I make this bisque without a grill?
Yes. Oven-smoke tomatoes by placing them on foil-lined baking sheet, positioning a smoker box or punctured foil packet of wet wood chips nearby, and baking at 300F for 20-30 minutes until charred and aromatic.
What if I cannot find poblano chiles?
Substitute with Anaheim chiles for similar mild heat and earthiness, or reduce quantity of jalapeños for sharper flavor. Green bell peppers work for milder version without heat.
How long can I store finished bisque?
Refrigerate in airtight container for up to 3 days. Freeze for up to 3 months before adding cream. Thaw in refrigerator and reheat gently on stovetop, stirring in fresh cream before serving.