Servings: (as a side)
Ingredients
- 3 tablespoon butter
- 1 small onion, (roughly chopped)
- 3 cloves garlic, (chopped)
- 28 oz can of whole peeled tomatoes
- 28 oz stock, (chicken or veggie)
- ¼ cup white miso paste
- ¼ cup heavy whipping cream
- salt and pepper, (to taste)
Instructions
- Heat a large saucepan or dutch oven to medium heat. Melt the butter and add the onions and a pinch of salt and sauté until translucent but not browned, about 3-4 minutes.
- Next, add garlic, canned tomatoes, and stock and bring to a boil and let simmer for an additional 5 minutes or so to let the flavors come out. Then, using an immersion blender, puree the soup until velvety and smooth.
- Finally, add in miso paste and heavy whipping cream and stir until completely dissolved. Taste and season with salt and pepper if needed.
Notes
This is a great make ahead recipe to put on the back burner while preparing other dishes.
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