Ingredients
Scale
- For the Bisque:
- 1 lb (450g) smoked chicken, shredded
- 6 medium tomatoes, halved
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 2 tbsp olive oil
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) heavy cream
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- Optional Garnishes:
- Fresh basil or parsley, chopped
- Drizzle of olive oil or cream
- Croutons or crusty bread
Instructions
- Roast the Tomatoes:
- Preheat your oven to 400°F (200°C).
- Place the halved tomatoes on a baking sheet. Drizzle with 1 tbsp olive oil, and sprinkle with salt and pepper.
- Roast for 30-40 minutes until the tomatoes are soft and slightly charred. Set aside.
- Prepare the Base:
- In a large pot or Dutch oven, heat the remaining olive oil over medium heat.
- Add the diced onion, garlic, and celery. Sauté for 5-7 minutes until softened and fragrant.
- Build the Soup:
- Add the roasted tomatoes, chicken broth, smoked paprika, thyme, and bay leaves to the pot.
- Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes, allowing the flavors to meld.
- Blend for Creaminess:
- Remove the bay leaves. Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a countertop blender. Return the soup to the pot.
- Add Smoked Chicken and Cream:
- Stir in the shredded smoked chicken and heavy cream. Simmer gently for another 10 minutes. Adjust seasoning with salt and pepper to taste.
- Serve and Garnish:
- Ladle the bisque into bowls. Garnish with fresh herbs, a drizzle of cream or olive oil, and optional croutons or bread on the side.
Notes
- Smoking the Chicken: If you don’t have smoked chicken, you can use store-bought or smoke chicken at home using a smoker or a stovetop smoking method.
- Make-Ahead Tip: This bisque can be prepared a day ahead. Refrigerate it in an airtight container and reheat gently before serving.
- Vegetarian Option: Substitute the chicken with smoked tofu or roasted vegetables, and use vegetable broth instead of chicken broth.
- Blending Tip: For a chunkier soup, blend only half the mixture and leave the rest as-is for texture.