This creamy, indulgent, vegetarian soup is elevated by adding smoke – you’ll be amazed by this recipe which is sure to delight diners!

INGREDIENTS (2 large servings):

  • 2kgs jam tomatoes, halved and seeded
  • ¼ cup olive oil
  • ½ tsp brown sugar
  • 1 large onion, diced
  • 1 large leek (white and pale green part only), thinly sliced
  • 3 garlic cloves, crushed
  • 2 bay leaves
  • 2tsp coriander seeds
  • 1tsp cumin seeds
  • ½ tbsp smoked paprika
  • Salt and pepper
  • 2 tbsps freshly grated horseradish
  • 1 ½ cups vegetable stock
  • 2 tbsp butter (room temperature)
  • Sour Cream
  • Thinly sliced basil for serving
  • Salt and pepper



  • Apple Wood Chips and The Smoking Gun




  1. Wash tomatoes, slice them in half and de-seed, leaving the skin on.
  2. Lightly oil a baking tray and sprinkle sugar on the tray
  3. Arrange the tomatoes, cut side down, on the tray, on top of the sugar.
  4. Grill tomatoes at the highest position on the highest heat setting until skins are blistered and blackened (approximately 5-10 minutes) – rotate pan for even roasting.
  5. Let tomatoes rest until cool enough to handle and then slip skins off
  6. Chop finely.



  1. Heat oil in a large pot over medium heat and cook onion and leek, stirring occasionally, till tender but not yet taking on any colour (approximately 8 – 10 minutes).
  2. Stir in garlic, bay leaves, coriander and cumin seeds, smoked paprika, horseradish and fry, stirring occasionally until fragrant.
  3. Add chopped grilled tomatoes and vegetable stock, increase heat to medium-high and bring to a boil.
  4. Reduce heat, cover pot and simmer till tomatoes are soft (40-45 minutes)
  5. Let cool slightly, discard bay leaves
  6. Blend tomato mixture with 2tbsp butter in a blender until smooth.
  7. Insert The Smoking Gun tube into the small opening on the blenders lid and light the gun – use cling-wrap to cover the lid, if necessary.
  8. Smoke for 30 seconds, pulse after smoke has been in the blender for about 5 minutes and repeat this step once or twice more.
  9. Strain soup through a medium-mesh sieve and season with salt and pepper
  10. Serve warm or at room temperature, topped with a dollop of sour cream and finely chopped basil.


  1. Serve with gruyere and pesto topped Rustic bread.

Recipe from: Pamela MacDougall