Making Soup with Infused Olive Oil: Elevate Your Culinary Game

We’ve all heard of the wonderful health benefits of olive oil. Packed with heart-healthy fats, vitamins, and antioxidants, it's a staple in most modern kitchens. But have you ever thought of enhancing your soup with the exquisite flavors of infused olive oil?

Going beyond the simple drizzle on a bowl of tomato bisque or a sprinkle on a velvety carrot purée, infused olive oils have the potential to elevate your soupy concoctions to gourmet levels. In this blog, we will venture into the aromatic world of these oils, sharing tips and ideas to revolutionize your next pot.

1. Choosing the Right Infusion Before we get simmering, it’s essential to understand that not every infused oil is right for every soup. A chili-infused oil, for instance, may not pair well with a delicate asparagus soup. When choosing your infusion:

  • Match with Main Ingredients: If your soup predominantly features a vegetable, herb, or protein, pick an oil that complements it. For instance, a basil-infused oil might be sublime with a fresh tomato soup.

  • Consider the Soup’s Origin: A Mediterranean-themed soup might fare well with a rosemary or garlic-infused oil, while an Asian-inspired broth could be uplifted by lemongrass or ginger oil.

2. Timing is Everything When you're cooking with infused olive oil, the point of addition can influence the flavor:

  • Beginning: Sautéing your onions, garlic, or base vegetables in infused olive oil at the start can create a more profound depth of flavor.

  • End: A drizzle just before serving can provide a more pronounced aroma and taste, giving the soup a fresh and vibrant kick.

3. Make Your Own Infusion Commercially available infused oils can be excellent, but making your own ensures freshness and a personal touch.

  • Begin with a quality extra-virgin olive oil.
  • Warm the oil gently but don’t let it smoke.
  • Add your chosen ingredients (like rosemary, thyme, chili, or citrus peel).
  • Allow the flavors to meld for 30 minutes on low heat.
  • Strain, store in a clean bottle, and refrigerate.

4. Use Sparingly Infused oils can be potent. It’s always better to start with a little and add more if needed.

5. Pair with Toppings Enhance the layered flavor by adding toppings that resonate with the oil's infusion. For example, if you've drizzled basil-infused olive oil onto a tomato soup, consider adding fresh basil leaves or even a basil pesto as a topping.

6. Beyond Vegetables and Herbs While herbs and veggies are popular infusion choices, don't limit yourself. Consider infusing with nuts, like roasted almonds or walnuts. Or experiment with citrus zest, edible flowers, or even roasted seeds.

7. Storage and Freshness Infused oils are best used fresh. Store them in the refrigerator and try to consume within a month. Always ensure you're using clean utensils to pour or extract the oil, as contamination can lead to spoilage.

Conclusion

Infused olive oils are not just for salads and bread. When incorporated thoughtfully into soups, they can turn an everyday dish into a gastronomic delight. Whether you're a home cook trying to impress family or an ardent foodie exploring new culinary frontiers, give infused olive oils a chance in your soups. Your palate will thank you.

Back to News