Soup is great for cold weather, it just hits the spot whilst having some extra depth of flavour thanks to the miso. The great thing is that you can get it to work around your time/laziness constraints, making it work for you!
All I recommend is that you make yourself a cheese toastie to dunk into this, as it brings the ultimate comfort level to this dish and makes it a superb meal.
Miso Tomato Soup
Course: Dinner, SoupDifficulty: Medium
Servings
4
servingsPrep time
5
minutesCooking time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
Olive Oil
1 kg 1 Tomatoes, cut into wedges
4 tsp 4 Minced garlic
Salt
Pepper
4 TBS 4 Tomato paste
1 Litre 1 Vegetable stock
3 TBS 3 Miso paste
Coriander or Parsley leaves, to serve
Directions
- Hard: Preheat oven to 180° and roast the tomatoes and garlic seasoned with oil and S&P for 20 minutes.
- Intermediate: Place a large frying pan on high heat. Spray oil and pan roast the tomatoes and garlic seasoned with S&P for 5-10 minutes, or until juices are flowing and tomatoes have started wilting down.
- Easy: Skip this first step and chuck the tomatoes and garlic into the soup pot first, cook for a few minutes, then proceed with the recipe.
- In a large stock pot (if not already added) add the tomato & garlic mixture, alongside the tomato paste & stock and simmer for 10 minutes.
- Add in the miso and blend to desired consistency.
- Top with herbs and enjoy with a toastie.
