How to Master Chocolate Tomato Soup Technique

Aromatic Foundation Development

Slow caramelization technique for sweet-savory base notes. This critical approach creates depth and umami foundation that supports the chocolate integration.

Tomato Extraction Method

Extended simmering process for optimal flavor concentration. This approach ensures full development of tomato complexity before chocolate introduction.

Chocolate Integration Strategy

Post-cooking incorporation technique for preserved nuance. This methodical approach prevents chocolate bitterness while maintaining its subtle aromatic qualities.

Textural Refinement Process

Precision blending methodology for silky consistency. This technique creates the ideal mouthfeel that showcases both main ingredients in perfect balance.

Baking Tips

Use high-quality chocolate with at least 70% cocoa for the best balance of flavor without excessive sweetness

The soup tastes even better the next day after flavors have had time to meld

For a smoother texture, strain the soup through a fine-mesh sieve after blending

Be very careful when blending hot soup - work in batches if using a standard blender

Adjust the chocolate amount based on preference - start with less if uncertain

The balsamic vinegar is crucial for balancing the richness of the chocolate

If the soup tastes too acidic, add a pinch more brown sugar

If too rich, add a squeeze of fresh lemon juice to brighten

For special occasions, consider serving in small cups as an amuse-bouche

Freezes well for up to 3 months in airtight containers

The cayenne pepper provides a subtle heat that enhances the chocolate - adjust to taste

For a dinner party, prepare the base a day ahead and add the chocolate elements just before serving

Chocolate Tomato Soup

Name: Chocolate Tomato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Fusion
Ingredients: For the Base:; 2 tablespoons olive oil; 1 tablespoon butter (or plant-based butter for vegan option); 2 medium onions, finely chopped; 4 cloves garlic, minced; 1 carrot, finely diced; 1 celery stalk, finely diced; 2 tablespoons tomato paste; For the Tomato Component:; 2 cans (28 oz each) whole peeled tomatoes, with juice; 4 cups vegetable stock; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (adjust to taste); For the Chocolate Element:; 3 oz dark chocolate (70% cocoa or higher), finely chopped; 2 tablespoons unsweetened cocoa powder; 1 tablespoon brown sugar; 1 cinnamon stick (or 1/4 teaspoon ground cinnamon); Pinch of nutmeg; For Balance and Richness:; 1 tablespoon balsamic vinegar; 1 teaspoon sea salt (plus more to taste); 1/2 teaspoon freshly ground black pepper; 2 tablespoons heavy cream (optional, omit for vegan version); For Garnish:; Fresh basil leaves, chiffonade

This Chocolate Tomato Soup offers an intriguing blend of rich cocoa and tangy tomatoes, creating a unique savory-sweet experience. With medium difficulty preparation requiring proper temperature control and precise ingredient balancing, this distinctive soup delivers a harmonious combination of earthy chocolate notes and vibrant tomato acidity. The chocolate's depth enhances the natural sweetness of the tomatoes, creating a versatile soup that works as an elegant starter or hearty main course. Perfect for special occasions or experimental dinner parties, this unexpected pairing creates a conversation-worthy dish that challenges and delights the palate.

Prep Time

20 Minutes

Cook Time

40 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

For the Base:

2 tablespoons olive oil

1 tablespoon butter (or plant-based butter for vegan option)

2 medium onions, finely chopped

4 cloves garlic, minced

1 carrot, finely diced

1 celery stalk, finely diced

2 tablespoons tomato paste

For the Tomato Component:

2 cans (28 oz each) whole peeled tomatoes, with juice

4 cups vegetable stock

1 bay leaf

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

For the Chocolate Element:

3 oz dark chocolate (70% cocoa or higher), finely chopped

2 tablespoons unsweetened cocoa powder

1 tablespoon brown sugar

1 cinnamon stick (or 1/4 teaspoon ground cinnamon)

Pinch of nutmeg

For Balance and Richness:

1 tablespoon balsamic vinegar

1 teaspoon sea salt (plus more to taste)

1/2 teaspoon freshly ground black pepper

2 tablespoons heavy cream (optional, omit for vegan version)

For Garnish:

Fresh basil leaves, chiffonade

Crème fraîche or sour cream swirl

Chocolate shavings

Toasted pumpkin seeds

Red chili flakes

Alternative Options:

Add 1/2 cup red wine for depth

Include 1 roasted red bell pepper for sweetness

Substitute fire-roasted tomatoes for smoky undertones

For protein, add 1 cup cooked black beans or chickpeas

Instructions

Prepare all ingredients before starting. Chop the chocolate into small pieces to ensure even melting.

In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat until butter melts.

Add onions and cook for 5-7 minutes until translucent and slightly caramelized, stirring occasionally.

Add garlic, carrots, and celery, cooking for another 3-4 minutes until vegetables begin to soften.

Stir in tomato paste and cook for 2 minutes, stirring constantly to prevent burning and to develop a deeper flavor.

Add canned tomatoes with their juice, breaking them up with a wooden spoon. Pour in vegetable stock.

Add bay leaf, dried herbs (thyme, basil, oregano), smoked paprika, and cayenne pepper. Stir well to combine.

Bring mixture to a boil, then reduce heat to low and simmer, partially covered, for 25-30 minutes until vegetables are completely tender.

Remove bay leaf and cinnamon stick (if using). Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer in batches to a blender, being careful with the hot liquid.

Return soup to low heat and add chopped chocolate, cocoa powder, brown sugar, and nutmeg. Stir until chocolate is completely melted and incorporated, about 2-3 minutes.

Add balsamic vinegar, salt, and pepper. Stir well and taste, adjusting seasonings as needed.

If using, stir in heavy cream just before serving, being careful not to boil the soup once cream is added.

Ladle into warmed bowls and garnish with fresh basil, a swirl of crème fraîche, chocolate shavings, toasted pumpkin seeds, and a sprinkle of red chili flakes if desired.

Chocolate Tomato Soup

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Chocolate Tomato Soup Technique

Chocolate Tomato Soup

Ingredients

Instructions