Gut Friendly Miso Roasted Red Pepper Tomato Soup

It’s currently soup season, so let’s make a Gut Friendly Miso Roasted Red Pepper Tomato Soup, featuring the beautiful garlic and cherry tomatoes straight from my parents’ garden. We’re entering gloomy rainy season, and this tomato soup is so packed with vitamin C it’ll brighten you up from the inside out. This oven roasted soup has such a complex miso tomato flavor, you’ll be surprised that it’s all natural.

---

_{Hey there! Just so you know, some links on this page are affiliate links. That means if you click and buy something, I earn a tiny commission, at no extra cost to you. It’s a great way to support Tiffy Cooks and keep our kitchen cooking. Thanks for the love!}

Super Comforting Tomato Soup and Grilled Cheese

As soon as the air turns crisp and the leaves start falling, I know it’s time for the classic tomato soup and grilled cheese combo again. Crispy, melty grilled cheese dipped into a fruity, yet rich tomato soup hits the spot every time the heart needs soothing.

The last thing I made for my dad was this healthy, hearty, and super yummy roasted red pepper and tomato soup. Today, this Tomato soup reminds me of a time when my dad and I enjoyed cooking together.

Healing with My Parents’ Garden Harvest

A new routine after grief looks a bit different—journaling, going on walks, cooking yummy food, and spending time with loved ones. This week, I’ve started a daily matcha routine to help me stay grounded and mindful, I started my day with a Strawberry Matcha Latte before a day of garden harvest and cooking.

With all the beautiful cherry tomatoes and garlic from the garden, I couldn’t resist making the most delicious garden-fresh combo: Tomato Soup with Confit Grilled Cheese.

Gut-Friendly Secret To Umami Packed Tomato Soup

This vegetable soup is not only delicious – it’s also incredibly gut friendly. Tomatoes, red peppers, garlic, and onions are all vegetables packed with fiber and nutrients that helps your gut digest better. But in addition to all these good-for-you vegetable, I’ve also got a secret ingredient that adds both flavor and probiotics: miso paste. Miso’s rich, nutty flavor adds the “meaty” flavors that completes the dish.

Oven Roasting Vegetables For Extra Flavors

My oven has been saving me lately when I don’t feel like cooking but still want something delicious and healthy, like this tomato soup, or my Butternut Squash Pasta. Oven roasting evaporates the water in the veggies, concentrating its sweet flavors inside. After roasting for an hour, your house will smell so incredible. The vegetables should be soft and charred, ready to be blended.

Roasted Tomato Soup Ingredients

• 5 medium-sized tomatoes, quartered
• 1 large red bell pepper, chopped into large pieces
• 4 cloves of garlic, whole
• 1 medium onion, cut into wedges
• 1 sprig of fresh rosemary
• salt and pepper, to taste
• 1 teaspoon of paprika
• 2 tablespoons of olive oil
• 1 tablespoon of miso
• 2 cups of stock (vegetable or chicken)
• 1/2 cup of heavy cream or coconut milk, optional

How To Make Roasted Pepper Tomato Soup

1. Preheat the oven to 425°F (220°C).
2. Prepare the baking dish: In a large baking dish, spread tomatoes, chopped red pepper, garlic, and onion evenly across the bottom.
3. Add the spices: Mix together with the fresh herbs, toss with salt, pepper, paprika, and olive oil
4. Roast the vegetables: Roast the vegetables: Roast the vegetables in the preheated oven for about 45 minutes – 1 hour, or until vegetables are tender and caramelized.
5. Add Miso: After roasting the veggies for an hour, add them to a pot with the juices, your choice of stock, and miso paste.
6. Simmer and Blend: Simmer for 15 minutes, blend everything until smooth, and if you want, stir in heavy cream or coconut milk for extra creaminess.

These cheesy recipes are perfect with Miso Tomato Soup!