This Creamy Roasted Tomato Soup with Shio Koji and Basil is an easy and delicious summer soup made with fresh tomato. Fresh tomatoes on the farmer’s market are one of the most beautiful things during summer. If you have abundant tomatoes in your kitchen, roast them to make luscious tomato soup, and shio koji adds a complex fermented taste and rice milk effect to the soup! It’s so creamy without dairy thanks to Shio Koji.
The Ingredients of Dairy-Free Roasted Tomato Soup
- Fresh Tomatoes: Use ripe fresh tomatoes. One in the peak season is the best! Either tomatoes from a farmer’s market or your own garden, this soup is a great recipe to use that abundant summer produce in the season.
- Onion: Adds extra sweetness to the soup.
- Garlic: Roast the whole garlic to add an extra boost of flavor. To make roasted garlic, remove the papery skin and cut the top cut off before baking.
- Shio koji: Shio koji is a Japanese salty umami condiment. It’s a fermented condiment made with salt and rice koji which is steamed rice with koji mold growing on the surface. It adds an umami and complex flavor to any recipe. You can buy one from an Asian store or Amazon, or you can easily your own at home!
- Fresh Basil, Extra Virgin Olive Oil, and Black Pepper: Add flavor.
- Water: I just use water because the soup is so flavorful from roasted veggies and Shio Koji, but vegetable broth also works to add an extra layer of flavor.
- Bread for serving: The soup is not complete without the bread, right? Grab your favorite bread, from a local bakery or homemade to serve with this soup. Of course, grilled cheese is a spectacular choice with this tomato soup!
- Oat or any milk: for garnish.
How to Make Creamy Roasted Tomato Soup
Roast tomatoes with shio koji to make a luscious soup! Before start cooking, preheat the oven to 350F°.
Then, on a sheet pan, toss together tomatoes, ¼ cup shio koji, olive oil, and black pepper. Set aside the remaining 2 tablespoons of shio koji. Add garlic and drizzle with more olive oil over the cut surface of the garlic.
Bake the mixture for 40 minutes until tender. Remove from the oven and let cool.
Transfer the mixture into a blender along with the remaining 2 tablespoons of shio koji, basil, and water. Blend until smooth and creamy. I use my Vitamix blender but any blender or food processor works as well. Taste and add more shio koji to taste. Add more water if necessary for your desired consistency.
Transfer the soup to a pot and cook until warm. Scoop into serving bowls and top with milk or cream, olive oil, basil, and black pepper.
Looking for the soup? Try these recipes!
Ginger Coconut White Bean Soup
Sweet Potato Peanut Stew with Cauliflower and Kale
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Creamy Roasted Tomato Soup with Shio Koji and Basil(Dairy Free)
Ingredients
- 3 lb tomatoes cut into wedges
- 1 red onion cut into wedges
- 1 garlic papery skin removed and the top cut off
- 6 Tablespoons shio koji divided
- 3 Tablespoons extra virgin olive oil
- A dash black pepper
- ¼ cup fresh basil
- ½ cup water
- Bread for serving
- Oat or any milk for garnish
Instructions
- Preheat the oven to 350F°.
- On a sheet pan, toss together tomatoes, onion, ¼ cup shio koji, olive oil, and black pepper. Add garlic and drizzle with more olive oil over the cut surface. Bake for 40 minutes. Remove from the oven and let cool.
- Transfer the mixture into a blender along with 2 Tablespoons of shio koji, basil and water. Blend until smooth. Taste and add more shio koji to taste. Add more water if necessary for your desired consistency.
- Transfer the soup to a pot and cook until warm. Scoop into serving bowls and top with milk or cream, olive oil, basil, and black pepper.
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