Creamy Roasted Tomato Soup with Shio Koji and Basil(Dairy Free)
The Shio Koji adds complex fermented flavor to the roasted tomato soup and makes so creamy without dairy, making it an easy, healthy summer soup.
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, *see note
- 3 Tablespoons extra virgin olive oil
- A dash black pepper
- ¼ cup fresh basil
- ½ cup water
- Bread for serving
- Oat( or any) milk or cream for garnish
Instructions
- Preheat the oven to 350F°.
- On a sheet pan, toss together tomatoes and ¼ cup shio koji. Set aside the remaining 2 tablespoons of shio koji. Let it sit for 15 minutes. Then stir in olive oil and black pepper. Add garlic and drizzle with more olive oil over the cut surface of the garlic.
- 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.
Video
Notes
You can easily make shio koji at home! Homemade ones are so flavorful and packed with active enzymes that boost umami. I have a detailed recipe post about how to make shio koji at home, so I highly recommend checking it out.
Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.
Nutrition
Serving: 1personCalories: 210kcalCarbohydrates: 26gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 20mgPotassium: 854mgFiber: 5gSugar: 10gVitamin A: 2914IUVitamin C: 49mgCalcium: 45mgIron: 1mg
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