Can you guess what it is? Are you curious?? are you salivating?
You will be...............Tomato Miso Soup from Sarah, The Healthy Home Economist......
So good...I would make more right now...if it wasn't 10:30 at night....I will probably be making some more tomorrow......
Tomato Miso Soup
makes about 5 cups
Ingredients
12 oz strained tomatoes
3 TBL Miso
paste
2 1/2 cups filtered water
1/2 large spanish or white organic onion, chopped
1 TBL expeller pressed coconut oil I will blog more about this later......I am no longer using any kind of vegetable oil or hydrogenated oil!)
1 TBL butter
1 large or 2 medium sized organic garlic cloves, minced
pepper to taste
Instructions
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 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. Pepper to taste.
Serve in bowls with a dollop of cultured cream or fresh cream that has naturally soured in the refrigerator. I used my vitamix...worked perfectly well as it warmed it back up after I had left it on the stove and ran to soccer games.....and a little side note.....
makes about 5 cups
Ingredients
12 oz strained tomatoes
3 TBL Miso
paste2 1/2 cups filtered water
1/2 large spanish or white organic onion, chopped
1 TBL expeller pressed coconut oil I will blog more about this later......I am no longer using any kind of vegetable oil or hydrogenated oil!)
1 TBL butter
1 large or 2 medium sized organic garlic cloves, minced
pepper to taste
Instructions
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 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. Pepper to taste.
Serve in bowls with a dollop of cultured cream or fresh cream that has naturally soured in the refrigerator. I used my vitamix...worked perfectly well as it warmed it back up after I had left it on the stove and ran to soccer games.....and a little side note.....
please use natural sour cream...if you don't have your own cow......it doesn't have any additives...just good ole cream...that is soured.....
and even better if you can make it from your own tomatoes that you have loving canned with your own hands.....they will taste so much better! Have less salts and BPA's then other canned goods. However, eating canned tomatoes are probably better then many of the so called fresh tomatoes that they sell in the produce department because often they are picked green and lack nutrition. I canned many a tomato this year in the forms of salsas and whole tomatoes....but I am afraid I don't have the space or a garden of my own to produce enough....thankfully we have Day Farms just a town over, that made it easy and cheap to buy our own.
I heart tomatoes...honestly...if I had to choose a fruit (a tomato is not a vegetable!!) to eat every day at every meal it would be a tomato!! They fight cancer!!! (Lycopene is the key word here!) But please don't forget to eat your other veggies.
love yer guts,
from me, pleasantly plump like a tomato...but not for long!
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