Kelp Mushroom Soup


Let's Talk about Umami!!!

Kelp Mushroom soup.jpg

⏲️  Prep Time: 10 minutes Cooking Time: 1 hour Serves: 4



1 lb. mushrooms (Baby Bella, Cremini, Button), cut into thick slices  

1 Tbsp. olive oil

3 Tbsp. butter

1 small onion, chopped

1 Tbsp. flour (all-purpose or gluten-free)

2 Tbsp. Ocean's Balance Kelp Purée

2 cups chicken or vegetable broth

2 cups milk

2-3 Tbsp. heavy cream

Salt & Freshly ground pepper


Step 1

Melt butter in a soup pot, then add oil.  Cook onions in butter/oil combination over medium heat until soft, about 5-7 minutes. 

Step 2

Add mushrooms and a dash of salt and stir to combine.  Cover pot and let the mushrooms sweat for about 7 minutes.  Stir in flour, let cook one more minute.

Step 3

Add Kelp Purée, broth and milk.  Bring to a boil, then lower heat and simmer for 20 minutes.

Step 4

Using an immersion blender,  blend soup until it is thick and smooth.  Stir in cream. Season with salt and pepper.  For added flavor, top with additional sliced mushrooms that you have cooked in butter until crisp, and/or a swirl of truffle oil.  



Delicious with a crispy baguette and a creamy cheese like Taleggio. 

Kelp-Infused Roasted Tomato Soup


Warm, savory goodness on a cold day...


⏲️  Prep Time: 10 minutes Cooking Time: 1-3/4 hours Serves: 6



3 (26 oz.) cans diced tomatoes

6 cloves garlic, minced

2 Tbsp. dried basil

2 Tbsp. dried parsley

Olive oil

1 large onion, diced

1 (32 oz.) container chicken broth (approximately 3 cups)

1 stick butter

1/2 cup Ocean's Balance Kelp Purée

Salt & Pepper


Step 1

Preheat oven to 350 degrees.  Drain tomatoes very well, using a colander, and reserve the juice, which you'll use later.  Spread drained tomatoes evenly on a cookie sheet or roasting pan. Sprinkle with minced garlic, basil and parsley, Spoon 2 Tbsp. of olive oil over the tomatoes. Roast tomatoes for about an hour, until they are quite dry and brown on the bottom.  (Tip: For easy clean-up, line the cookie sheet or roasting pan with parchment paper.) 

Step 2

While tomatoes are roasting, sauté the onions in two Tbsp. of olive oil in a large soup pot until they are soft.  

Step 3

When tomatoes are done, spoon them into pot with onions.  Add reserved tomato juice, chicken broth, butter and kelp purée and simmer for 30 minutes.

Step 4

Using an immersion blender,  blend the tomato mixture until it is very smooth. Stir in two Tbsp. of olive oil. Season with with salt and pepper to taste. Serve immediately with slices of crunchy baguette.



Pairs with: A hearty red wine such as an Australian Shiraz or a South American Malbec or a French Burgundy.🍷