Asian-Inspired Tomato Soup


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My husband and I were making wontons one night, and I was craving tomato soup - rather than the traditional miso soup we serve with this. So, we took our traditional tomato soup recipe, added some inspiration - and loved the results.

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  • 2 Tbs. olive oil
  • 2 Tbs. butter
  • 3 cloves garlic, minced
  • 2 Tbs. fresh ginger, grated
  • 3 large shallots, minced
  • 3 celery stalks, finely diced
  • 2 large carrots, finely diced
  • ½ C. mirin (sweet asian wine)
  • 2 Tbs. tomato paste
  • 2 14.5-oz. cans whole tomatoes, chopped, with juices
  • 1 qt. low-sodium vegetable broth
  • 2 Tbs. low-sodium soy sauce
  • 2 Tbs. rice vinegar
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. black pepper


Place the olive oil and butter in a large soup pot, and heat over medium-low heat. Reduce heat to low, and add the garlic, ginger, shallots, celery, and carrots. Cook for 30 minutes on low, stirring occasionally.

Add the mirin and deglaze the pan, stirring often. Once all browned bits are removed from pan, add the tomato paste and tomatoes. Continue to cook on low heat for an additional 15 minutes, stirring occasionally.

Add the vegetable broth, soy sauce, rice vinegar, red pepper and black pepper. Bring the soup to a simmer, and cook for about an hour, stirring occasionally.

Remove from heat and ladle into bowls. Serve immediately.

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