Smoked Tomato Soup

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

This is a very easy recipe and quite surprising. It often features on the menu in our restaurant. You can smoke any vegetable with high moisture content in this way. Think of zucchini (courgettes), large mushrooms, eggplants (aubergines) and capsicums (bell peppers). I have provided a great recipe for this on.


  • 1 kg (2 lb) tomatoes
  • 2 × 400 g (14 oz) tins peeled tomatoes
  • 1 tsp ground paprika
  • 1 tsp cayenne pepper
  • 2 cloves garlic, peeled
  • 500 ml (16 fl oz/2 cups) chicken stock
  • salt and freshly ground pepper
  • 2 tbsp smoke chips or tea


Bring a pan with water to a boil. Using a sharp knife, score a cross in the skin at the bottom of each tomato. When the water boils, add the tomatoes and blanch for ½ minute. Rinse under running water. The skin can now be easily removed. Smoke the tomatoes in a smoker for 30 minutes on low heat.

In the meantime, heat the peeled tinned tomatoes in a large pan. Add the herbs and garlic. Pour in the stock. Allow the soup to simmer for 30 minutes. Lastly, add the smoked tomatoes and purée the soup until smooth, using a hand blender. Taste and add salt and pepper, as needed. Serve the soup in large bowls with a spoonful of spreadable labneh, or a dash of olive oil.