Gut Friendly Miso Roasted Red Pepper Tomato Soup
By Tiffy Cooks
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.
Equipment
Ingredients
- 5 medium-sized tomatoes quartered
- 1 large red bell pepper chopped into large pieces
- 4 cloves garlic whole
- 1 medium onion cut into wedges
- 1 sprig fresh rosemary
- salt and pepper to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon miso
- 2 cups Mushroom Stock or Vegetable Stock
- 1/2 cup heavy cream or coconut milk optional
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the baking dish: In a large baking dish, spread tomatoes, chopped red pepper, garlic, and onion evenly across the bottom.
- Add the spices: Mix together with the fresh herbs, toss with salt, pepper, paprika, and olive oil
- Roast the vegetables: Roast the vegetables in the preheated oven for about 45 minutes - 1 hour, or until vegetables are tender and caramelized.
- Add Miso: After roasting the vegetables, add them to a pot with the juices, your choice of stock, and miso paste.
- 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.
