Want to make a pot of soup, and lo and behold, there is no organic bone broth in your freezer? It’s easy to make a pot of tomato soup using miso as the base instead.
Whatever you do, don’t resort to MSG loaded bouillon cubes, soup base powders, or cans of nutritionless (and also MSG laced) chicken stock from the store! Even the tetra packs of organic stock from the healthfood store are no good and contain plenty of additives and MSG covertly called “spices”,”broth”, “bouillon”, or “natural flavors”.
In a pinch, you can use vegetable stock as the soup base using delicious, healthy, and traditionally fermented miso paste.
Homemade Miso Tomato Soup
We recently had a hankering for tomato soup at our house and I was out of stock completely (I know, shame on me). I did have a pot of chicken broth ready to put on the stove, though. So, I was only about 24 hours from replenishment!
But, now is NOW and we all wanted soup for dinner. So, I got out my miso paste and whipped up the tomato soup recipe below. It was simply delicious and a very nice change from the flavor of basic tomato soup using chicken stock as the base.
Miso paste is a traditional food made from fermented soy, which has been used for centuries in traditional Asian cultures such as Japan. During my travels in Japan in 1988, I ate many a bowl of this fabulous food!
Be aware that only fermented soy such as miso paste, tempeh, natto, or soy sauce can be consumed safely. Any modern forms of soy are health robbing and thyroid suppressing and should be avoided.
Enjoy!
Miso Tomato Soup Recipe
Recipe for easy tomato miso soup to tantalize the tastebuds and nourish the body using traditionally fermented miso paste and other whole, nourishing ingredients.
Ingredients
- 12 oz strained tomatoes preferably organic and packaged in glass
- 3 Tbl brown rice miso
- 2.5 cups filtered water
- 1/2 onion large, chopped, preferably organic
- 1 Tbl expeller pressed coconut oil
- 1 Tbl butter
- 1-2 garlic cloves minced, preferably organic
- pepper to taste
- sea salt to taste
Instructions
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Put 2 cups of filtered water, coconut oil and strained tomatoes in a 3-4 quart pot. Bring to just below a boil.
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Mix miso paste with remaining 1/2 cup of water in a small bowl until smooth.
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Pour water and miso paste mixture into the pot and stir into water/tomato mixture.
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In a small frypan, gently melt grassfed butter and lightly saute chopped onion until slightly carmelized. Add cooked onions and garlic to miso/tomato/water mixture.
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Cook just below a boil for about 5-10 minutes to blend the flavors. Remove from heat and blend with a handheld blender right in the pot. Salt and pepper to taste.
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Serve in bowls with a dollop of cultured cream or fresh cream that has naturally soured in the refrigerator.
Sarah, The Healthy Home Economist
Hi Christy, yes – the label will tell you if the soy sauce is traditionally fermented or not.
Great looking soup – I never would have thought of putting miso and tomato together – what a great idea.
Sue
Great looking soup – I never would have thought of putting miso and tomato together – what a great idea.
Sue
Great looking soup – I never would have thought of putting miso and tomato together – what a great idea.
Sue
Such an original idea for a miso soup! I used to make the "original" Japaneese one, but I like this fusion version. Thanks for sharing!
I see you list soy sauce as OK – I assume I am looking for something on the label that tells me it is fermented soy? And I don't want wheat in it?
I have never used miso paste – my son is allergic to soy. But darn this soups sounds delish!
Thanks for linking to the hearth and soul hop!
Hi Jennifer, your extra virgin coconut oil is the best .. I use expeller pressed coconut oil (which is not quite as good as the virgin but still a healthy choice) for cooking as it does not have the coconut-y flavor like the extra virgin coconut oil.
This sounds awesome! Question: I notice you usually use 'expeller pressed' coconut oil in your recipes. I have extra virgin cold pressed. Is one preferable to the other? THANK YOU!
I haven't bought miso in awhile, but love it! Thanks for the reminder and the yummy recipe.
Sarah, this looks delicious! I have miso paste in my freeze that I've dieing to try. Thanks for the recipe!