A fantastic tomato miso soup made with only six ingredients but it’s loaded with flavour. Roasted vegetables, miso paste, and white beans make an incredible combination in this simple dish that’s easy to prepare.
While tomatoes taste best when fresh and in season during the summer months, this fantastic soup should be enjoyed all year long.
My taste tester (Mr. Healthy Kitchen) was practically licking his bowl!
Amazing how so few ingredients can create a flavour THIS BIG!
Inspired by my roasted red pepper and tomato soup, and tomato bisque, but with its own unique spin. Serve it up with crusty garlic bread, or a vegan grilled cheese.
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Ingredients
Here’s everything you’ll need to make this delicious tomato miso soup recipe.
- Tomatoes: I like vine-ripened tomatoes, but other varieties of tomatoes also work well. Choose RIPE but firm tomatoes for the best results.
- Onion: Yellow onion is my preference for its sweetness, but use what you have.
- Garlic: Roasting the garlic gives a sweet, nutty, and rich flavour with a creamy texture. Leave the skins on to roast them!
- Broth: Use low-sodium broth this time since the miso paste also adds a salty flavour.
- Miso paste: Miso paste is a fermented paste made from soybeans with an umami flavour. Choose white miso paste for this one since we’re using a fair bit and other varieties have a stronger flavour.
- White beans: Adds protein, creaminess, and richness to the soup’s texture, without using nuts or cream.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Arrange the veggies on a baking tray and roast them until golden brown.
Then add everything to your blender and process until smooth.
Garnish with freshly cracked black pepper, and/or fresh basil.
You may also add a drizzle of olive oil if you’d like, however, this will increase the calories and fat.
Variations
Some fun ways to amp up this tomato miso soup recipe:
- Spicy: Add 1-2 jalapeno peppers to the roasting pan for heat. Or add ½ teaspoon of cayenne or red pepper flakes to the blender when processing.
- Hearty: Rather than just blend the beans, leave some of them whole, and stir them into the soup for a hearty bite.
- Rich: For a richer flavour, try using canned coconut milk instead of white beans for its creamy texture.
Or try our vegan tomato bisque where we use tofu for its rich and creamy texture.
Equipment
To blend the soup, you'll want a good blender, such as a Vitamix. It will not only puree your soup to a silky, creamy state but it will heat it up as well if you run it a little longer.
Storage
Leftovers will keep refrigerated for 3-4 days.
You may reheat it on the stovetop, or if you stored it in your Vitamix blender, you may reheat it in the blender by running it for about 5-7 minutes.
Or, freeze leftovers in a freezer-safe airtight container for up to 3 months. Leave a little space at the top of the container to allow for expansion.
Expert Tip
- Use a low-sodium vegetable broth since the miso paste also adds a salty flavour. Once blended, taste and add salt and pepper, if needed.
- If you do not have a convection oven, use the same temperature, but note that you may need an additional 5 minutes or so to roast the veggies.
More delicious vegan soup recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 2 pounds vine-ripened tomatoes quartered
- 1 yellow onion quartered
- 6 cloves garlic unpeeled
- 2 cups low sodium vegetable broth
- ¼ cup white miso paste
- ½ cup white cannellini beans cooked or canned
- salt + pepper to taste
For Garnish
- fresh basil or parsley
- crackers, croutons, or crusty bread
Instructions
- Preheat your oven to 425℉/218℃ convection roast and line a large baking sheet with parchment paper.
- Arrange the quartered tomatoes, onion, and garlic cloves (don't peel the garlic) on the tray and roast for 25 minutes, or until the veggies are golden brown. Remove from the oven.
- Once roasted, peel the garlic (they will pop out of their skins easily now) and add the roasted veggies, broth, miso paste, and beans to a blender and process until completely smooth. Taste for salt and pepper, and serve.
Notes
- Use a low-sodium vegetable broth since the miso paste also adds a salty flavour. Once blended, taste and add salt and pepper, if needed.
- If you do not have a convection oven, use the same temperature, but note that you may need an additional 5 minutes or so to roast the veggies.
JCB says
Would canned fire roasted tomatoes work? If so ,how much?
Rosa says
I’ve only made this using fresh tomatoes, and that might work but I’m not sure what adjustments you’d need to make without testing it.
Elaine says
I added 1 tsp dried basil and 1 T homemade vegan parmesan and a bit of bl pepper.
Bjane says
Great flavorful tomato soup! So much healthier than store bought soups. Served to guests with toasted vegan cheese sandwiches and green salad. Compliments!
Rosa says
Thanks very much for the review. Thrilled you enjoyed it. 🙂
Alice Williamson says
I just made this today (August 12, 2023). I have never been a big fan of tomato soup – but wanted to make this to use up tomatoes that I had. I have to say – this soup was delicious! I did use a whole can of beans (not a half cup) but that was the only variation – it made the soup a bit thicker, which I liked. The miso spiced up the soup nicely so I didn’t need any additional seasoning. This was a very easy – very satisfying recipe. I highly recommend you give it a try.
Rosa says
Thanks so much for taking the time to leave a review Alice. Thrilled you enjoyed! 🙂