Name: Brian Boru Restaurant and Pubs IRISH TOMATO WHISKEY SOUP Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 2 tbsp unsalted butter; 1 tbsp olive oil; 1 cup yellow onion, finely diced; 1 cup leeks (white and light green), cleaned and thinly sliced; 1 cup carrots, peeled and diced; 0.5 cup celery, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 28 oz canned crushed tomatoes (preferably San Marzano); 3 cups low-sodium chicken stock or vegetable stock; 0.5 cup heavy cream; 2 tbsp Irish whiskey; 1 tsp Worcestershire sauce; 1 tsp brown sugar; 1 tsp dijon mustard; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1 piece bay leaf; 1.5 tsp salt; 0.5 tsp black pepper, freshly ground; 0.5 cup Irish cheddar or sharp cheddar, grated; 2 tbsp chives, thinly sliced; 2 tbsp crème fraîche or sour cream; 1 cup buttery croutons or toasted soda bread cubes; 1 tsp extra virgin olive oil (for drizzling); 0.5 tsp lemon (zest, optional)

Method

Soup Base

Sweat the aromatics

In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until butter foams. Add the diced onion, sliced leeks, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes. Do not brown — you want them gently sweetened.

Add garlic and tomato components

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 2–3 minutes, stirring, until the paste darkens slightly and becomes aromatic (this deepens the tomato flavor).

Add tomatoes and stock

Pour in the crushed tomatoes and the chicken or vegetable stock. Stir to combine, scraping any browned bits from the bottom. Add the Worcestershire sauce, brown sugar, Dijon mustard, thyme, and bay leaf. Bring the mixture to a gentle simmer over medium-high heat.

Simmer to meld flavors

Lower the heat to maintain a gentle simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until the raw tomato flavor has softened and the vegetables are tender.

Finish with whiskey and cream

Remove the pot from heat briefly and carefully stir in the Irish whiskey. Return to low heat and add the heavy cream, stirring to combine. Taste and season with salt and freshly ground black pepper. If you prefer a slightly brighter note, add the lemon zest now.

Blend to smooth (optional)

For a velvety soup, remove the bay leaf and use an immersion blender to puree until smooth and silky. Alternatively, work in batches in a blender: cool slightly, blend until smooth, and return to the pot. Rewarm gently — do not boil after adding cream to prevent separation.

Garnish & Finish

Prepare garnishes

While the soup simmers, grate the cheddar, slice chives, and warm the croutons or toasted soda bread. If using crème fraîche, keep it chilled until serving.

Assemble bowl

Ladle hot soup into bowls. Swirl in a small spoonful (about 1/2 tsp) of crème fraîche or a dollop on top. Sprinkle grated Irish cheddar over the center so it melts slightly. Scatter the croutons and chives. Finish with a light drizzle of extra virgin olive oil and a tiny pinch of lemon zest if desired.

Serve

Serve immediately while hot. Provide extra crackers or soda bread on the side. Leftovers keep refrigerated for up to 3 days; gently reheat over low heat, adding a splash of stock or cream if needed.

Irish Tomato Whiskey Soup Recipe