Creamy Tomato Soup With Miso
This Creamy Tomato Soup With Miso is perfect for these last days of summer when you have a glut of ripe tomatoes sitting on the counter! The simple ingredients-tomatoes, butter, onions, miso and vegetable stock, all come together to make a warm and nourishing meal. You can serve it with crusty bread and a green salad, or with a grilled cheese sandwich, my personal favorite.
Ingredients
- 12 large ripe tomatoes (I use heirloom or vine-ripened)
- 2 tbsp butter or vegan butter
- 2 small yellow onions, chopped
- 2 tbsp white miso paste
- 1 tsp sea salt
- 2 cups vegetable broth
- 1 tsp dried thyme
- ½ cup chopped fresh basil
- 1/2 cup heavy cream +more for drizzling, optional
Instructions
- Roughly chop the tomatoes and onions.
- In a large pot, melt the butter over medium heat until foamy and slightly browned.
- Add the onions and cook for 5 minutes until soft.
- Add in the tomatoes, miso, salt, and thyme. Cook for another 10 minutes until the tomatoes begin to soften.
- Add in the broth and turn up the heat to high, Bring the soup to a boil and then reduce the heat down to medium-low. Simmer for 20-25 minutes.
- Remove from heat and cool slightly. Using an immersion blender, blend the soup until smooth. If using a traditional blender, allow the soup to cool longer before blending to prevent hot splashes.
- Return the soup to the pot and warm on low heat. Add in the cream and stir.
- Serve the soup in warmed bowls and top with a small drizzle of cream and the fresh basil.
Notes
To pre-warm bowls, boil some water in a kettle and simply pour the water into the bowls,I then pour out after a minute or so. I find this is the fastest way to warm up not only bowls but plates as well!