Smoked Tomato Soup

Discover the captivating allure of smoky flavors in this exquisite Smoked Tomato Soup, a creation by esteemed chef Dan Barber. This soup is a testament to the art of marrying culinary techniques with farm-fresh ingredients. As the head chef at Blue Hill restaurants in Manhattan and on a farm outside New York, Dan Barber imparts his culinary wisdom by incorporating the principles of good farming into every dish. The result? A smoked tomato soup that embraces the essence of both innovation and tradition, delighting the palate with its rich, smoky undertones and fresh, garden-inspired ingredients.

SERVES 4
PREP 15 MIN
COOK 30 MIN
FREEZE UP TO 3 MONTHS

INGREDIENTS:

• 10 large plum tomatoes, about 21⁄2lb (1.1kg) total in weight, 2 halved and seeded, 8 coarsely chopped
• 4 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 1 large leek, cut in half lengthwise and then thinly sliced crosswise
• 11⁄2 tsp coriander seeds
• 2 garlic cloves, crushed
• 2 bay leaves
• 1 tsp finely grated fresh horseradish or drained bottled horseradish
• 1 cup (250ml) hot chicken stock
• Pinch of sugar
• 4 tbsp (60g) unsalted butter, softened
• Salt and freshly ground black pepper
• Basil leaves, to garnish

INSTRUCTIONS:

1. Begin by creating a captivating smoky essence for your soup. In a medium-sized, cast-iron frying pan or wok, scatter a handful of apple, pecan, or hickory wood chips. Tightly cover the pan with a lid and place it over medium heat. As the wood chips start to emit aromatic smoke, arrange the 4 tomato halves on a rack, placing the rack in the pan. Allow the tomatoes to smoke for 2–3 minutes, or until they become barely softened. Transfer the smoked tomatoes to a plate, allowing them to cool slightly before peeling.
2. Embrace the art of crafting flavors by heating extra virgin olive oil in a large pan. Add the finely chopped onion and sliced leek, allowing them to sauté over medium heat. Stir frequently for about 10 minutes, or until the vegetables soften, revealing their aromatic essence. Incorporate the coriander seeds, crushed garlic, bay leaves, and finely grated fresh horseradish. Let these ingredients cook for an additional 2 minutes, or until they release their enchanting fragrance.
3. Introduce the coarsely chopped tomatoes, hot chicken stock, and a pinch of sugar to the pan. Cover with a lid and let the mixture simmer over medium heat for approximately 10 minutes, or until the tomatoes transform into a soft, succulent state. Remove and discard the bay leaves as they’ve fulfilled their flavorful role.
4. Embark on the final stage of crafting this remarkable soup. Transfer the cooked mixture to a blender, and add the softened unsalted butter and the previously smoked tomatoes. Blend the ingredients until a velvety smooth consistency is achieved. If necessary, process the mixture in batches to ensure optimal blending. To attain a refined texture, pass the soup through a sieve, capturing its pure essence in a clean pot.
5. Elevate the soup’s flavor profile by seasoning it with the harmonious pairing of salt and freshly ground black pepper. Your creation should reflect the perfect balance of savory elements.
6. As a finishing touch, serve your Smoked Tomato Soup garnished with a sprinkling of fresh basil leaves. The interplay of smoky undertones, vibrant tomatoes, and aromatic herbs promises to create an experience that transcends taste alone, encapsulating the essence of culinary innovation and farm-to-table principles.

Dan Barber’s Smoked Tomato Soup is an invitation to explore the intersection of farm-fresh goodness and culinary artistry. Through the marriage of smoked and fresh tomatoes, aromatic herbs, and delicate seasonings, this soup paints a portrait of flavors that resonate with the heart of both innovation and tradition. As you savor each spoonful, let the richness of smokiness and the vibrancy of tomatoes remind you of the beauty found in bringing together the best of the land and the kitchen.