Soups & Stewsdeliciouslyella
Roasted Tomato & Miso Soup
This is our ultimate cosy, creamy tomato soup – and it couldn’t be simpler to make. It’s two of your five a day and a great source of fibre, making it perfect for batch cooking (hello, easy lunches). We love it with garlicky parsley toast soldiers because, honestly, why wouldn’t you?
👥 4 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 1h 10m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●saucepan
- ●blender
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 390°F. Add the tomatoes, peppers, red onions and carrots to a large, deep roasting tin. Drizzle with olive oil and season with salt.
2
Slice the very top off the garlic bulb. Wrap it in foil or baking parchment and tuck it in the corner of the tin. Roast for 55–⏱️ 60 minutes, stirring halfway, until the veg are completely tender and the tomatoes have collapsed.
3
Meanwhile, make the parsley oil. Add the parsley, garlic, olive oil and a generous pinch of sea salt to a mini-chopper and blend until smooth – or finely chop everything by hand and mix in a small bowl.
sea salt1 pinch
4
Leave the veg to cool for a few minutes, then transfer to a high-speed blender. Add the butter beans, vegetable stock, miso and basil, then blitz until smooth. You can also tip everything into a large saucepan and use a stick blender.
5
Warm in a large saucepan over medium heat until piping hot. Taste and adjust the seasoning as needed.
6
Whilst the soup is warming, toast the bread, spread over the garlicky parsley mixture, then cut into soldiers. Serve straightaway with a drizzle of extra virgin olive oil, plenty of black pepper and the toast soldiers.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...