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Healthy Home Economist / Archives / Recipes / Stock, Broth & Soups / Soup Recipes / Soup Recipes For Dinner / Homemade Miso Tomato Soup Recipe

Homemade Miso Tomato Soup Recipe

by Sarah Pope / Affiliate Links ✔

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  • Homemade Miso Tomato Soup
  • Miso Tomato Soup Recipe

tomato soupWant 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!

tomato soup
5 from 1 vote
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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.

Servings 5
Author Sarah Pope

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

  1. Put 2 cups of filtered water, coconut oil and strained tomatoes in a 3-4 quart pot.  Bring to just below a boil.    

  2. Mix miso paste with remaining 1/2 cup of water in a small bowl until smooth.  

  3. Pour water and miso paste mixture into the pot and stir into water/tomato mixture.

  4. 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. 

  5. 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.

  6. Serve in bowls with a dollop of cultured cream or fresh cream that has naturally soured in the refrigerator.

Sarah, The Healthy Home Economist

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Category: Soup Recipes For Dinner, Vegetarian Soup Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (16)

  1. Sarah, the Healthy Home Economist

    Sep 29, 2010 at 4:25 pm

    Hi Christy, yes – the label will tell you if the soy sauce is traditionally fermented or not.

    Reply
  2. Couscous & Consciousness

    Sep 29, 2010 at 3:17 am

    Great looking soup – I never would have thought of putting miso and tomato together – what a great idea.
    Sue

    Reply
  3. Couscous & Consciousness

    Sep 29, 2010 at 3:17 am

    Great looking soup – I never would have thought of putting miso and tomato together – what a great idea.
    Sue

    Reply
  4. Couscous & Consciousness

    Sep 29, 2010 at 3:17 am

    Great looking soup – I never would have thought of putting miso and tomato together – what a great idea.
    Sue

    Reply
  5. Matilda

    Sep 29, 2010 at 1:35 am

    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!

    Reply
  6. Christy

    Sep 29, 2010 at 12:45 am

    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!

    Reply
  7. Sarah, the Healthy Home Economist

    Sep 28, 2010 at 5:11 pm

    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.

    Reply
  8. Jennifer

    Sep 28, 2010 at 11:52 am

    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!

    Reply
  9. Jenny

    Sep 27, 2010 at 1:26 pm

    I haven't bought miso in awhile, but love it! Thanks for the reminder and the yummy recipe.

    Reply
  10. Tiffany @ The Coconut Mama

    Sep 26, 2010 at 5:42 pm

    Sarah, this looks delicious! I have miso paste in my freeze that I've dieing to try. Thanks for the recipe!

    Reply
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