Recipe for easy tomato miso soup to tantalize the tastebuds and nourish the body using traditionally fermented miso paste and other whole, nourishing ingredients.
Put 2 cups of filtered water, coconut oil and strained tomatoes in a 3-4 quart pot. Bring to just below a boil.
Mix miso paste with remaining 1/2 cup of water in a small bowl until smooth.
Pour water and miso paste mixture into the pot and stir into water/tomato mixture.
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.
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.
Serve in bowls with a dollop of cultured cream or fresh cream that has naturally soured in the refrigerator.