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?
- Prep time
- 21 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2.3 lb winter tomatoes
- 2 whole red pepper
- 2 whole red onions
- 2 whole carrots
- 1 bulb garlic
- handful of basil
- 8.5 oz canned butter beans
- 1.75 pints vegetable stock
- 1 teaspoon white miso paste
- drizzle of olive oil
- 1 pinch of sea salt
Instructions
- 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.
- 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.