Richard Davies elevates the classic tomato soup by smoking the tomatoes first, enriching with cream and flavouring with herbs, including thyme and rosemary. Save this tomato soup recipe for a special occasion – its unusual smoky flavour will wow and delight diners in equal measure.
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Smoke the tomatoes in a smoker with 1 tablespoon of smoking chips. If you do not have a smoker, place the tomatoes in a metal colander over a metal bowl and place the smoking chips at the bottom. Light the chips and cover the bowl with foil
12 vine plum tomatoes, ripe
Leave to smoke for 1-2 hours until the tomatoes have a good amount of flavour from the smoke and are slightly smoky in colour
Add the butter to a hot saucepan with the diced onion, then season and add the peppercorns, thyme, bay and rosemary
100g of butter
1 onion, cut into 1cm dice
8 white peppercorns
1 sprig of thyme
1 bay leaf
1 sprig of rosemary
Cook the onions until soft and golden, then add the crushed garlic and stir to cook out for 1-2 minutes. Add the tomato paste and stir until caramelised. Stir in the smoked tomatoes and tomato juice and allow to simmer for 25 minutes
20g of tomato paste
500ml of tomato juice
2 garlic cloves, crushed and salted
Stir through the cream, simmer for a further 5 minutes, then remove from the heat and transfer to a blender. Blitz until very smooth, season to taste and pass through a fine chinois, then divide onto plates while still hot
100ml of cream
Drizzle liberally with good quality olive oil and garnish with the coriander. Serve immediately
20g of fresh coriander
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