Spicy, Hearty, Indulgent - Gluten-Free Tomato Bisque Soup
When it comes to simple, satisfying, and comforting meals, few entrées can top a steaming bowl of tomato soup. And while many companies make even gluten-free varieties that are easy to heat and serve up in a jiffy, preparing a hearty homemade pot of tomato bisque soup doesn’t need to involve hours of cooking.
The inspiration for this recipe
Several years back, working near Hersey, Pennsylvania, my travel commitments wrapped up early. My flight wasn’t leaving until much later that day, so it was an easy decision to take on a side trip to visit Hersey, the town famous for its chocolate.
Now, you may be asking yourself, just what do Hersey and chocolate have to do with tomato bisque soup?
Since the museum gift store was among my stops, I stumbled across a fabulous little coffee shop and café in the same building. It lured me into taking a break from browsing and sightseeing to enjoy a cup of chocolate-laced coffee latte and the most wonderful tomato bisque soup I’d ever eaten.
Defeated in my attempts to get the cafe’s secret tomato bisque recipe, I did what any creative, got-to-have-it, because it’s a just-that-so-darned-good mission-focused girl might do. I took notes about the experience.
My napkin was perfect for scribbling down the flavors, about the taste, and things like ingredients that I knew were in the soup to attempt to recreate it when I got home.
In the weeks following, I experimented with making an equally indulgent tomato bisque. But nothing came close.
Then I Found
The magical romantic comedy Chocolat (2000) is based on the book by Joanne Harris about a woman, Vianne Rocher, played by Juliette Binoche, who transforms a village through her chocolate shop.
Vianne creates the most delightful treats in the wonderful chocolate shop. When her first customers arrive, she offers them hot chocolate made from a 2000-year-old recipe that has a tiny hint of chili pepper in it, saying that “It will give you a lift.”
Wala! Chocolate and Chili Pepper – Those were the secret ingredients!
But before I get to the recipe, you might find it interesting to hear about what I learned in this ‘rabbit hole’ of my tomato bisque food journey.
Did you know…
Tomatoes are the fourth most popular fresh-market vegetable sold? Not hard for me to believe – they fall in line right behind potatoes, lettuce, and onions. But despite their popularity, it was only about 200 years ago that they were thought to be poisonous in the United States. The misconception was more than likely because the plant belongs to the toxic nightshade vegetable family.
Tomatoes Are Considered A Nutrient-Dense Superfood
They offer benefits to a whole range of bodily systems. The tomato’s nutritional content supports heart health, healthful skin, and weight loss.
By including tomatoes in your diet, you can help maintain healthy blood pressure, reduce blood glucose in people with diabetes, and help protect against cancer. Because tomatoes contain key carotenoids such as lutein and lycopene, eating them can help in protecting the eye against light-induced damage.
Another pro-tomato attribute is that by cooking or stewing tomatoes before eating them, those preparation methods can boost the availability of key nutrients.
On The Downside
Tomatoes are in the top ten fruits and vegetables for containing levels of pesticide residue. So, it would be best if you always washed tomatoes before eating them unless you are sure that they have been grown organically without pesticides. To be super safe, I’d wash them anyway.
A Bit of Tomato History
According to The Oxford Companion of American Food and Drink, the tomato has been grown in the United Kingdom since the late sixteenth century. But what is fascinating and hard to imagine is a time in history when tomatoes were not as popular as food.
As crazy as that sounds, the early culinary use of tomatoes was only to use them as a secondary ingredient in soups. When tomatoes became popular as food in the late eighteenth century, cooks incorporated them to provide coloring and acidic flavor unmatched by other fruits or vegetables.
Early tomato soups referenced in English medical, agricultural, and botanical journals as recipes were essentially vegetable soups where the tomato was down towards the bottom of the ingredient list.
Fast Forward To The Nineteenth Century
As cooking, society, and tomatoes’ growth progressed, the number of tomatoes in the soup increased while other vegetable ingredients decreased. By the mid-nineteenth century, tomatoes became a major ingredient and were commonly found in tomato soup recipes American cookbooks.
The progressiveness and popularity of the tomato in soups in America continued to transform the fruit at the close of the nineteenth century and into the beginning of the twentieth century. Cooks began to combine cream and milk with tomatoes and other ingredients during the early 1880s.
The Rise In Tomato Popularity
Following the timeline of the tomato’s rise to being the star ingredient of tomato soup, the first known commercially canned tomato soup appeared on the American market in 1895 after the Civil War. The canned ready-to-eat tomato soup being manufactured by the Franco-American Food Company in Jersey City, New Jersey. That early predecessor became popularly known as America’s favorite tomato soup with the company and the recipe being acquired by the famed Campbell Soup Company of Camden, New Jersey, in 1916.
By The Beginning of The Twentieth Century
Canned tomato soup grew in popularity to become and hold the title as America’s favorite soup, a position it held for the next eighty years. Today, tomato soup ranks among the top five types of soup sold commercially in America.
This brings us to modern times in my gluten-free kitchen –
I must mention that while I have found tasty gluten-free ready-to-eat tomato soup options at the grocery store, there’s just something about the depth of flavor, not to mention the therapeutic value of making soup yourself if you have the time.
Making this recipe takes a short 30 minutes to prepare. Serve it up with some toasted gluten-free croutons and freshly grated parmesan cheese or your favorite four-cheese blend. Add a bit of chopped parsley for garnish and enjoy.
To make this tomato bisque recipe sing, I’ve added a few fresh chopped chili peppers and enriched it with two-ounces of semisweet chocolate. While the extra spice may likely excite your olfactory, the combination of the spice with tomato and cream with the hint of chocolate meld deliciously together in a combination perfect for indulging upon and warming up the day. Aahhh, soup!
Spicy, Hearty, Indulgent - Gluten-Free Tomato Bisque Soup
- Dutch Oven or Large Pot
- 4 fresh chili peppers stems removed and chopped
- 28 ounces Tomatoes fresh (about six tomatoes peeled and cored)
- 1 medium Onion cut into ½-inch pieces
- 1 medium Carrot cut into ½-inch pieces
- 1 Celery stalk cut into ½-inch pieces
- 1 tablespoon Olive Oil
- 1 tablespoon Basil* fresh chopped or dried
- 1 teaspoon Marjoram* fresh chopped or dried
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper freshly ground
- 1 cup Chicken or Vegetable Stock
- ¼ cup Whole Cream
- 1-2 ounces Bittersweet Chocolate grated
- Sauté the onion, carrot, celery, chilis, and Olive oil in a heavy Dutch Oven over medium heat until fork-tender.
- Add the tomatoes and the stock, continuing to cook until the ingredients come to a boil. Stir in the salt and baking soda, basil, marjoram, and pepper.
- Using an immersion blender (or, transfer to a blender) blend the ingredients until they are completely smooth.
- Return liquid to Dutch Oven on low heat and add in cream and grated chocolate. Taste and adjust seasoning as desired. Simmer on low heat until ready to serve.
- Dish and serve with gluten-free croutons, freshly grated parmesan cheese or your favorite four-cheese blend. Add chopped parsley for garnish. Enjoy!
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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