- 400g vine tomatoes
- 1 onion
- 250g cherry tomatoes
- 1 garlic clove
- 40g brown rice miso
- 1 spring onion
- 2 tsp black onion seeds
- 1 tbsp sesame oil
- 1 tbsp coconut or olive oil
- Sea salt
- Freshly ground pepper
- 750ml boiling water
- Roasting tin
- Large pan with lid
- Measuring jug
- 1.
Preheat your oven to 220°C/Fan 200°C/Gas 7. Cut the tomatoes into 6 wedges each. Peel and thickly slice the onion. Add the tomatoes and onion to a roasting tin with the whole cherry tomatoes, 1 tbsp oil and some salt and pepper. Toss to coat, then slide the tin into the oven and roast for 40 mins till the veg is soft and a little charred.
- 2.
When the veg have 10 mins left to cook, fill and boil the kettle. Peel and finely grate or crush the garlic. Pop a large pan on a medium heat and add 1 tsp oil. Add the garlic and fry for 30 secs, stirring. Add 750ml boiling water and the brown rice miso to the pan and let it come to a simmer. Pop on a lid and keep the pan bubbling very gently on a low heat.
- 3.
While the miso stock simmers, trim the spring onion and thinly slice it.
- 4.
Remove the tomatoes from the oven and carefully add them the miso stock. Simmer for 2-3 mins to mingle the flavours. Using a stick blender, whizz the soup till smooth, or ladle it into a blender and blitz smooth. Taste the soup and add more salt or pepper if you think it needs it.
- 5.
Ladle the soup into a couple of warm bowls. Top each bowl with 1 tsp black onion seeds, spring onion slices and ½ tbsp sesame oil to serve.
- Tip
Eat & Keep
This soup will keep in the fridge for up to 3 days or you can freeze it for up to 3 months. Fry the spring onions with the garlic, so they cook in the miso stock, then make the soup. Divide the soup between individual tubs, top with the sesame oil and black onion seeds, then cool and seal and chill or freeze. Defrost overnight and make sure it's piping hot all the way through when it's reheated.