Smoked tomato and coriander soup
Item 1 of 1
- medium
- 4
- 45 minutes
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.
First published in 2015
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Ingredients
Metric
Imperial
- 12 vine plum tomatoes, ripe
- 100g of butter
- 1 onion, cut into 1cm dice
- 2 garlic cloves, crushed and salted
- 8 white peppercorns
- 1 sprig of thyme
- 1 bay leaf
- 1 sprig of rosemary
- 20g of tomato paste
- 500ml of tomato juice
- 100ml of cream
- 20g of fresh coriander
- olive oil
- salt
- pepper
SAVE RECIPE
Equipment
- Blender
- Smoker
- Fine chinoise
- Smoking chips
Method
1
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
2
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
4
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
5
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
6
Drizzle liberally with good quality olive oil and garnish with the coriander. Serve immediately
- 20g of fresh coriander
- olive oil
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