Risto Mikkola’s tomato soup is full of flavor.
The tomato soup has just the right amount of flavor and depth. Rosa Bröijer
In January, we will lighten up – or at least we will try. Chef Risto Mikkola puts his own spoon in the soup. More specifically, tomato soup.
Tomato soup is great for lightening the food at the beginning of the year. Mikkola cooks a vegetarian sopa, which does not lack flavor.
– This warming soup is a good food for lunch or dinner, says Mikkola.
The flavor of the soup comes from canned tomatoes, which are semi-dried, regular and roasted. Dried spices such as smoked paprika, onion powder and cayenne pepper give depth to the taste.
Instead of sun-dried tomatoes, Mikkola recommends sometimes testing semi-dried tomatoes, as they have a fresher taste.
Crispy cheese bread goes perfectly with the taste of tomato soup. Rosa Bröijer
Roasted paprika-tomato soup
1 large onion chopped
1 cubed carrot
6 cloves of garlic, sliced
0.5 dl olive oil
0.5 dl fresh thyme
250 g of roasted canned paprika
250 g of semi-dried canned tomatoes
3 diced tomatoes
8 dl vegetable or chicken broth
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 tsp smoked paprika powder
¼ teaspoon cayenne pepper
2 dl whipped cream
1 dl grated cheese (e.g. Västerbottenost)
2 dl fresh basil in slices
1. Fry onions and carrots in oil. Add thyme, paprika, tomatoes and chicken stock, bring to a boil.
2. Add the dry spices and simmer for 20–30 min. Drizzle over the whipped cream and puree with a hand mixer or in a blender.
3. Heat the soup in a pot, finally add grated cheese and basil, mix and check the taste.
Cheese bread
8 slices of graham toast
4 dl grated cheese (e.g. Västerbottenost)
2 eggs
1 dl chopped parsley leaves
1. Toast the bread in the toaster.
2. Mix grated cheese, parsley and egg yolks together.
3. Beat the egg whites until stiff peaks form. Carefully fold the egg whites into the cheese mixture.
4. Spread the mixture over the bread. Frost at 200 degrees for about 10 minutes.
Pickled leek
2 dl of leek in small cubes
0.5 dl apple cider vinegar
1 dl sugar
1 dl of water
0.5 tsp of salt
1. Mix vinegar, sugar, water and salt in a pot, bring to a boil.
2. Cool the broth and mix in the leek cubes. Serve as a side dish of roasted paprika-tomato soup.
Drink recommendation
Coming from the Rheinhessen region of Germany Kendermanns Kabinett Riesling 8% (€10.95 in grocery stores) is a semi-sweet and tart white wine with a naturally low alcohol content. The German Kabinett quality classification is reserved for high-quality wines made from fully ripe grapes. The wine’s freshness and multi-faceted flavor profile, with emphasis on apple, grapefruit, peach and citrus, make it an excellent choice for vegetarian dishes.