Winter Smoked Tomato Bisque

Winter Smoked Tomato Bisque

Olive oil
Salt & pepper
8 large Roma tomatoes, cored and halved
1 red pepper, cored and halved
1 large onion, peeled and halved
2 celery stocks, large dice
1 carrot, large dice
4 cloves garlic, minced
½ tsp dry oregano
½ tsp dry thyme
½ cup white rice
2 litres chicken stock
½ cup chopped fresh basil
½ cup whole cream
White wine (optional)
1 tsp liquid smoke

Place, tomatoes, red pepper and onion on a large baking sheet, drizzle with olive oil, and roast in the oven on broil setting for 30 minutes. Remove from oven, cooling slightly then dice and set aside.
While vegetables are cooling, heat 1 tbsp olive oil in a large stock pot over medium heat, add celery, carrot, garlic, oregano and thyme and sauté until soft.
Add the roasted vegetables to the pot along with the rice and chicken stock and bring to a boil; reduce heat and simmer 25 – 30 minutes or until rice is cooked.
Using a hand blender, puree the soup then add cream, fresh basil white wine and liquid smoke, adjust the seasonings with salt and pepper to taste.

Source:
If you do not know already I work at Trail Appliances where we have a full time chef on staff. 
He is not a chef for making staff lunches and food, rather he is a chef to help the customers make the right decision about what they need to buy for their kitchen, and once that happens he also will help them learn how to use a their new oven.

He also puts out a monthly newsletter that includes recipes, I do all his recipe editing and work very closely with him.

This is his recipe, as I was editing it, I knew this was one I had to make.

Adam LOVED it, Anderson LOVED it, Jackie, I know she will like it, she was just being picky that day.
Oh, and I LOVED it too!