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
- 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.
Notes
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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