I was day dreaming not too long ago about tomato soup. A really rich, garlicky, tomato-y.. tomato soup. I would have gotten up to make it, except it was 1am.. and I was in bed, with the lights out.
So I lie, I wasn’t just day dreaming – this idea for tomato soup was keeping me up. Before I fell asleep I had the full recipe list (mentally), ready to go for the morning. Beware, this version is extremely rich and garlicky. It’s your sexy, indulgent tomato soup. Not your quick 30 minute, blend a tin of tomatoes version.
I go the long route with this one, starting with a bunch of beautiful fresh tomatoes that are roasted with smashed garlic cloves to really give it some depth.
The shiitake mushrooms add a different slightly crispy element and of course there absolutely needed to be not one, but two cheeses on top. I did say this was the indulgent version. PRO Tip, if you’re feeling extra indulgent substitute a dollop of burrata and mascarpone. Make sure your soup is extra hot before you drop them in so they get all gooey and melted. Can you see why thoughts of homemade roasted tomato soup were keeping me up now?
If you don’t want it extra rich and creamy you can reduce the potato, cut the cream and use water instead of stock – but that sounds like nonsense talk to me. (Just don’t cut the parmesan, please) Maybe you’ll be dreaming of tomato soup after this too – enjoy!
- 1.2kg of mixed tomatoes – I used a mix of cherry, vine, plum.
- ½ clove of garlic, smashed and roasted
- 1 medium sized potato, peeled and diced (use half the potato for a thinner soup)
- 1 medium sized brown onion, sliced and almost caramelised*
- 2-3 medium sized shiitake mushrooms, stems off and sliced
- 150ml of chicken stock
- 50ml of cream
- Mozzarella, sliced – to serve
- Garlic chives, finely chopped – to serve**
- Parmesan, grated – to serve
- Olive Oil for cooking and to serve
- A splash of Balsamic Oil, for the mushrooms
Herbs and Spices
- 2 heaped teaspoons of tomato paste
- Paprika, to taste
- Celery Salt, to taste
- Salt, Pepper, to taste***
- Fish Sauce, ⅓ tablespoon, to taste***
- Red Pepper Flakes, to taste
- Warm crusty buttered bread
Preheat your oven to 200 degrees celcius (392F) and line a baking tray with aluminium foil.
Wash your tomatoes and de-seed the larger tomatoes. With the smaller ones, just chop in half. Heat a pan, wait until the oil is sizzling then chargrill the larger tomatoes for a few minutes on each side until they’re a little blackened.
Take your baking tray, put diced potatoes on one side, and all tomatoes on other side. Place smashed whole garlic cloves on top. Drizzle tomatoes with olive oil. Bake for 45-60 minutes until potatoes are soft.
Caramelise the onion until just browned. Don’t use much sugar or salt to not over season the final soup.
When the tomatoes and potatoes are done, combine the tomatoes, onion, garlic, potatoes, stock, tomato paste, dash of cream and blend until smooth. Taste and season with the paprika, celery salt, red pepper flakes, fish sauce and salt and pepper. Blend and taste as you go.
Grill your shiitake mushrooms in a pan until golden with some olive oil and just a dash of balsamic.
Put your soup in a bowl, top with a slice of mozzarella, the shiitake mushrooms, garlic chives, freshly grated parmesan and finely a drizzle of olive oil. Serve with some warm crusty bread, optional (but highly recommended) and then Bon appetit!
*Almost Caramelised, You don’t want to fully caramelise the onions as the tomatoes and balsamic shiitake mushrooms will already add the sweetness to the dish. You just want them almost caramelised to add depth.
* You can use other herbs like parsley or basil if you have them. But the garlic chives complement the shiitake mushrooms and enhance the roasted garlic in the soup.
** Salt, be careful of salting during the cooking process. You can accidentally over salt the dish, especially with some of the other ingredients packing in lots of flavour. I would salt the onions and leave the rest of the salt until the end when blending and tasting.
*** *Fish Sauce, Fish sauce has long been a secret ingredient of mine. It has a similar use to anchovies in cooking and adds Umami and enhances the flavour of your dish. I know it can be scary to use at first, but trust me. In small doses, it’s magic!