Here’s a suggestion for using up some of those extra tomatoes your garden or your friends are providing you. This soup is gluten-free and dairy-free except for the ghee. You will need a strainer or a hand-cranked mill that will separate the tomato pulp from the skins and seeds after you stew the tomatoes. The miso lends this soup the sweet taste you may remember from Campbell’s canned tomato soup so be sure to buy some Miso Master chick pea miso if you don’t have it. It is a valuable ingredient for soups–check them out here and here.
Serves two
12 medium-sized tomatoes, quartered and stewed in their own juice over low heat until very soft ( I let mine simmer for a few hours)
1 tsp arrowroot flour (thickening substitute for white wheat flour)
1 large yellow onion, chopped
2 Tbsp. ghee
1/4 tsp ground clove
1 tsp. dried basil or 1 Tbsp. fresh basil minced
2 Tbsp. chick pea miso
Strain the stewed tomatoes into a bowl to remove all pulp and discard all the skins and seeds. Stir in arrowroot flour. Set aside.
Melt ghee in a soup pot. Add onions and saute until lightly browned stirring occasionally. Add cloves and basil and stir again. Add tomato puree and stir well. Bring to a simmer over medium heat, remove from heat, and then blend with an immersion blender until very smooth. If too thick (this will depend on how long you stewed your tomatoes) for your liking add some water and blend again. Add miso and blend again. Add salt and black pepper if desired to taste.
