Miso Tomato Soup

Tomato soup enriched with white miso for deep savoury flavour and a smooth finish.

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Miso adds fermented umami to familiar tomato soup and is stirred in away from a hard boil to preserve its aroma.

Ingredients

• 800 g canned whole tomatoes
• 1 onion, sliced
• 2 garlic cloves, sliced
• 500 ml vegetable stock
• 2 tbsp white miso
• 1 tbsp olive oil
• 1 tsp sugar
• 100 ml cream or oat cream, optional
• black pepper
• 2 spring onions, optional

Step-by-step method

1. Heat olive oil in a saucepan over medium heat and cook onion for 6 minutes until soft but not browned.
2. Add garlic and cook for 30 seconds, then add tomatoes, vegetable stock and sugar.
3. Bring to a gentle simmer and cook uncovered for 18–20 minutes so the tomato flavour concentrates.
4. Blend carefully until completely smooth, using a stick blender or working in batches with a countertop blender.
5. Place the miso in a small bowl, whisk in a ladle of hot soup until smooth, then stir it back into the pan off the heat.
6. Add cream if using, warm gently without boiling hard and season with black pepper; taste before adding any salt because miso is salty.
7. Serve hot, topped with sliced spring onions if desired.