Aeloria’s Heirloom Tomato Soup

"In the heart of Aeloria every dish is a story, every flavor a memory. This soup is a tribute to the land, the people, and the timeless magic that nourishes both body and soul."

— Chef Gruzzo

A Dish from the Elven Heart of Zolirak

The aroma of this soup is the scent of Aeloria, the elven capital of Zolirak Kingdom. The elves, with their deep connection to nature and the land, have perfected the art of simple yet powerful dishes that carry the essence of the earth itself. This tomato soup, made with heirloom tomatoes from their fertile gardens, is a dish steeped in history and crafted with the delicate touch of Aelorian artisans. A soup fit for a feast in the heart of their ancient city, where each bite whispers stories of their ageless wisdom.

Let me share this recipe, passed down through generations. It’s not just about the ingredients; it’s about the heart and soul that goes into it.

Ingredients

For the Soup

400g Heirloom Sunfire Tomatoes (without seeds)

-These radiant, crimson fruits are grown under the eternal sun of Aeloria's fertile lands. Their sweetness is the essence of the city itself, bathed in golden light.

400g San Marzano Crushed Crimson-Tide Tomatoes

-Grown in the rich soil near the enchanted springs of Zolirak, these tomatoes add an aromatic depth and a rich, tangy undertone to the soup, a true taste of ancient Elven agriculture.

50g Red Ember Bell Pepper (Brunoise)

-Handpicked from the hills surrounding Aeloria, it carries the sweetness of the countryside.

100g Sunburst Carrot (Brunoise)

-These carrots, with their vibrant orange hue, are nurtured in the gardens of the Elven royal family.

150g Moonlight Purple Onion (Brunoise)

-Harvested in the cool shade of the elven orchards, these onions are known for their delicate sweetness and rich, layered flavor, perfect for caramelizing and deepening the soup.

100g Celestia Celery

-Known for its fresh, bright notes.

100g Golden Olive Oil

-Aveloria, the sacred olive tree of Zolirak, produces this oil. It’s the lifeblood of Aelorian cuisine, rich with history and known for its smooth, buttery flavor.

100g Elven Butter

-Crafted by the finest Aelorian artisans. Its creamy texture brings warmth and indulgence to the dish.

1.5 liters of Verdant Grove Vegetable Broth

-A broth crafted from the herbs and vegetables found in the vibrant bazaars of Aeloria. It carries the essence of the forest and the spirit of the earth.

2 Bay Leaves of the Ancient Tree

-These bay leaves come from the ancient trees that stands in the heart of Aeloria. The leaves have been aged for centuries, and their flavor is rich, aromatic, and magical.

30g Ruby Tomato Paste

-Harvested at the height of summer, this deep-red paste intensifies the flavor of the tomatoes, lending a thick, savory texture to the soup.

2 Garlic Cloves

-They add a sharp and pungent edge to balance the sweetness of the tomatoes.

½ Bunch of Basil

-Grown in the royal gardens, this basil is imbued with the spirit of the winds, making it fragrant, fresh, and absolutely essential for infusing the soup with a herbal essence.

Salt and freshly ground pepper to taste

For the Basil Croutons

1 Slice of Golden Sun Baguette

-This baguette is made from wheat grown on the hillsides of Aeloria. Its crust is perfectly golden, and the texture is light and airy, a true elven delight.

Basil Oil of the Winds

-Made from the same Basil used in the soup, this oil has a delicate and fragrant flavor that infuses the croutons with an ethereal quality.

Tomato Soup by Imagica

For the Basil Oil

160g Basil of the Winds (only leaves)

-The basil leaves are harvested during the full moon, ensuring that their aromatic qualities are at their peak.

550ml Sunflower Oil

-A mild, fragrant oil sourced from the fields near the hills surrounding Aeloria. It’s known for its gentle, neutral flavor that lets the basil shine.

For the Roasted Cherry Tomatoes

1kg Sunlit Cherry Tomatoes (halved)

-These tomatoes are sun-kissed and grow in the greenhouses of Aeloria, where the perfect climate nurtures their intense, sweet flavor.

2 Sprigs of Basil of the Winds

-Fresh basil sprigs used to infuse the tomatoes with a delicate herbal note.

1 Sprig of Rosemary of the Moon

-Grown in the sacred gardens of Ephelion's temples, this rosemary has a calming, earthy flavor that enhances the tomatoes.

150ml Golden Olive Oil

-The same golden oil used in the soup, lending a smooth richness to the roasted tomatoes.

30ml Soy Sauce of the East Winds

-This soy sauce, imported by Pariant's mystical lands, adds a deep, umami-rich finish to the tomatoes.

Salt and freshly ground pepper to taste

Gruzzo's Tip

"Blend it when it's cold! This little trick keeps the color of your soup a vibrant, deep red instead of turning into a less exciting orange when blended hot. Trust me, it makes a world of difference in both the look and feel of your dish. Give it a try!"

Method

1. Prepare the Tomatoes: Preheat your oven to 240°C. Place the heirloom Sunfire Tomatoes and Ruby Tomato Paste in a baking tray, drizzling with half of the Golden Olive Oil. Roast for 10-15 minutes until the tomatoes are beautifully caramelized, but not burned. This will deepen their flavor and essence, capturing the spirit of the sun.
2. Sauté the Aromatics: In a large pot, heat the remaining Golden Olive Oil over low heat. Add the onions, bell peppers, carrot, celery, and bay leaves. Sauté slowly until the vegetables caramelize and release their sweetness. The slow cooking process will develop a rich, fragrant base for the soup.
3. Build the Soup: Add the vegetable broth, the roasted Sunfire Tomatoes, San Marzano Crushed Crimson-Tide Tomatoes, salt, and freshly ground black pepper. Stir well, then bring to a simmer. Add the Elven Butter and let the soup cook gently for 30 minutes. This is where the magic happens- let the flavors meld together in harmony.
4. Infuse with Basil: Once the soup has simmered, remove it from the heat and add the basil. Let it steep for 30 minutes, allowing the fragrance to permeate the soup. After steeping, remove the basil.
5. Blend the Soup: After the soup has cooled, blend it until smooth. Pass it through a fine sieve (etamine) to remove any bits of vegetable, ensuring the soup is silky and smooth. Taste, and adjust seasoning with salt, pepper, and more Elven Butter if needed.



Basil Oil

Heat the Sunflower Oil of the Dawn to 140°C, then blend with the Basil of the Winds until fragrant. Strain the oil through a coffee filter or cheesecloth, capturing all the aromatic essence.


Basil Croutons

Slice the Golden Sun Baguette very thin and drizzle with the Basil Oil of the Winds. Toast the slices in the oven at 180°C for 8 minutes, or until golden and crispy. These croutons will provide a satisfying crunch and fragrant flavor to accompany the soup.


Roasted Cherry Tomatoes

Place the halved Sunlit Cherry Tomatoes in a tray, facing up. Add the salt, freshly ground pepper, basil, rosemary, Golden Olive Oil, and Soy Sauce of the East Winds. Roast at 110°C for 17 minutes, allowing the tomatoes to soften and caramelize, adding a sweet burst of flavor to the soup. Keep some for plating.


Serve it up!

Pour the hot, velvety soup into bowls, and garnish with a drizzle of Basil Oil, a few roasted cherry tomatoes, and the Basil Croutons. For the final touch, serve with freshly ground black pepper, some fresh mozzarella cheese and a dash of love.