Smoked tomato and coriander soup

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

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
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
3
Add the butter to a hot saucepan with the diced onion, then season and add the peppercorns, thyme, bay and rosemary
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
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
First published in 2015
share recipe:

Richard Davies’ celebrated career in gastronomy was set in motion by a frank chat with his headmaster at the age of fifteen.

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