Smoked tomato and coriander soup
- Starter
- Medium
- 4
- 45 minutes
PT45M
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
- 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
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
Discover more:
Go to Comments
Smoked tomato and coriander soup
