Creamy Roasted Tomato Soup with Shio Koji
Fresh tomatoes on the farmer’s market are one of the most beautiful things. 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!
Roast tomatoes with shio koji to make a luscious soup!
Creamy Roasted Tomato Soup with Shio Koji
Cozy roasted tomato soup becomes even more creamy with koji, as added shio koji gives the soup a complex fermented taste and rice milk effect.
Ingredients
- 3 lb. tomatoes cut into wedges
- 1 red onion cut into wedges
- 1 garlic properly skin removed and the top cut off
- 6 Tbsp. shio koji
- 3 Tbsp. extra virgin olive oil
- A dash black pepper
- ¼ cup fresh basil
- ½ cup water
- Bread for serving
- Oat or any milk, for topping
Instructions
- Preheat the oven to 350F°.
- On a sheet pan, toss together tomatoes, onion, garlic, ¼ cup shio koji, olive oil, and black pepper. Bake for 40 minutes. Remove from the oven and let cool.
- Transfer the mixture into a blender along with 2 Tbsp. 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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