I have designs on presenting a Smoked Tomato Bisque to my guests during the soup course at Thanksgiving next month. Admittedly the idea is in the conceptual mode and I have no attempted this recipe to date.
I'm sure I will be using canned, fire-roasted, organic tomatoes due to the season and am thinking about using the Cameron Stovetop Smoker for which I just purchased a complete 'fresh' selection of hardwood 'dusts' they offer. I would really prefer not to use the Liquid Smoke product, unless you can convince me otherwise.
I am curious as to how my fellow Chowhound might tackle this challenge with those two components and how you would prepare such a soup
Thank you very much!