Smoked Tomato Soup Recipe - Great British Chefs

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.

Ingredients

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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

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Blender
Smoker
Fine chinoise
Smoking chips

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
salt
pepper
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