Tomato Soup Recipe (Soup Maker)
Tomato Soup in Soup Maker: roasted vine tomatoes, onion and a whole garlic bulb blended with miso into a silky, plant-rich bowl. Finish with basil and olive oil.
Equipment
- oven
- Baking tray (lined with parchment paper)
- Soup maker
- Knife and cutting board
- Measuring spoons
Ingredients
- 720 g tomatoes on the vine some halved, some whole
- 1 garlic bulb
- 1 large onion or 2 medium, peeled and sliced in thick wedges
- 5 tbsp olive oil
- ½ tsp fine sea salt
- 1 tbsp white or yellow miso paste
- 1 bunch fresh basil to garnish
Instructions
Prep the tray
- Arrange tomatoes (some halved, some whole), onion wedges, and the garlic bulb with the top sliced off on a lined baking tray. Drizzle with olive oil and sprinkle with salt.
Roast the veg
- Bake at 200°C (fan 180°C) or 392°F (convection 356°F) for 35 minutes until tomatoes blister and onions soften and caramelize. Rest to cool slightly for 5 minutes, then squeeze the soft garlic from the skins.
Blend in the soup maker
- Transfer roasted tomatoes, onions, and squeezed roast garlic to the soup maker. Add the miso paste and blend until smooth. If needed, add a small splash of hot water to reach your preferred consistency. If you want to keep more live cultures, whisk the miso with a ladle of hot soup and stir it in at the end instead of blending hot.
Heat and serve
- Run the soup maker heat cycle for about 5 minutes until steaming. Ladle into bowls, garnish with torn basil, and finish with a light drizzle of olive oil. Serve with sourdough.
Notes
Taste before salting further because miso adds saltiness.
To preserve more live cultures, blend miso in right at the end after simmering.
Pair with sourdough or grilled cheese.
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