Name: Umami Tomato Velouté with Crispy Tortilla Crisps and Cream Cheese Mousse
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 500 grams cherry tomatoes (halved); 150 grams cream cheese (room temperature); 1 cup white wine (divided: 1/2 cup for reduction, 1/2 cup for soup); 2 cups water or light vegetable stock; 100 grams tortilla chips (crushed into bite-sized pieces); 2 tablespoons white miso paste (Japanese umami base); 1 tablespoon butter; 1/2 cup heavy cream; 1 teaspoon salt; 1/2 teaspoon white pepper; 1 teaspoon sugar; 1/2 can (200 milliliters) soda (club soda or lemon-flavored for lightness); 2 teaspoons dashi powder (optional, for enhanced umami); Fresh chives or micro greens (for garnish)

Umami Tomato Velouté with Crispy Tortilla Crisps and Cream Cheese Mousse

A sophisticated Japanese-French fusion soup that marries the delicate, refined technique of French velouté with the umami-rich principles of Japanese dashi. Silky tomato cream soup is elevated with a light cream cheese mousse infused with white wine reduction, topped with crispy tortilla chips for textural contrast and a whisper of Japanese seasoning.

50 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty6/10

Sour5/10

Umami8/10

Spicy1/10

🥄 Texture

Silky, smooth velouté with a rich, creamy mouthfeel from the cream and butter, contrasted by a light, airy cream cheese mousse on top. Crisp, brittle tortilla crisps provide a crunchy counterpoint that keeps each spoonful dynamic.

👃 Aroma

Bright, fresh tomato top notes with a warm, savory backbone from miso, dashi, and browned butter; subtle vinous notes from the white wine reduction. A faint dairy sweetness and fresh herb lift from chives complete the scent profile.

🍷 Pairs Well With

A crisp, unoaked white wine such as Sauvignon Blanc or a dry sparkling wine (Prosecco/Cava) to cut the creaminess and complement tomato acidity; alternatively a light, citrusy lager works well.

🥗 Side Dishes

Toasted sourdough or a crusty baguette for soaking up the velouté; a simple peppery arugula salad with lemon vinaigrette to add freshness; or grilled shrimp or seared scallops for a more substantial accompaniment.

Ingredients(14 items)

1500 grams cherry tomatoes (halved)

2150 grams cream cheese (room temperature)

31 cup white wine (divided: 1/2 cup for reduction, 1/2 cup for soup)

42 cups water or light vegetable stock

5100 grams tortilla chips (crushed into bite-sized pieces)

62 tablespoons white miso paste (Japanese umami base)

71 tablespoon butter

81/2 cup heavy cream

91 teaspoon salt

101/2 teaspoon white pepper

111 teaspoon sugar

121/2 can (200 milliliters) soda (club soda or lemon-flavored for lightness)

132 teaspoons dashi powder (optional, for enhanced umami)

14Fresh chives or micro greens (for garnish)

Instructions

Prepare the white wine reduction: Pour 1/2 cup white wine into a small saucepan and simmer over medium heat for 5-7 minutes until reduced to 2-3 tablespoons. Set aside to cool completely.

Create the tomato base: Heat butter in a large pot over medium heat. Add halved cherry tomatoes and sauté for 3-4 minutes until slightly softened and beginning to release their juices.

Build the French velouté foundation: Add 2 cups of water or light stock to the tomatoes. Stir in white miso paste until fully dissolved (this adds the Japanese umami element). Add 1/2 cup white wine, salt, white pepper, and sugar. Simmer gently for 12-15 minutes.

Blend the soup: Using an immersion blender, puree the soup until completely smooth and silky. Strain through a fine-mesh sieve if desired for extra refinement. Stir in dashi powder if using.

Prepare the cream cheese mousse: In a separate bowl, whisk the room-temperature cream cheese until light and fluffy. Slowly drizzle in the cooled white wine reduction while whisking continuously. Gently fold in 1/4 cup of heavy cream until the mixture reaches a mousse-like consistency.

Finish the soup: Return the tomato velouté to medium-low heat. Slowly add the remaining 1/4 cup heavy cream while stirring gently. Add a splash of soda (2-3 tablespoons) to create a subtle effervescence and lightness. Taste and adjust seasoning as needed.

Toast the tortilla chips: If not already crispy, spread tortilla chips on a baking sheet and toast at 350°F (175°C) for 3-4 minutes until golden and crunchy. Crush into bite-sized pieces.

Plate and serve: Ladle the hot tomato velouté into bowls. Top each serving with a generous quenelle (oval spoonful) of cream cheese mousse. Scatter crispy tortilla chips around the mousse. Garnish with fresh chives or micro greens. Serve immediately while the soup is hot and the chips remain crispy.