Tomato Miso Soup

I adore this soup, its one of the highlights of my tomato season. Best of all there’s no fiddly peeling or de-seeding to do – you’ll be slurping soup 15minutes after you picked the tomatoes.

For 1 soup bowl:

4 or 5 homegrown tomatoes, roughly chopped
1 or 2 garlic cloves, crushed
100ml stock or water
1 generous tsp miso (have you tried NZ’s very own Urban Hippy miso yet?)
1tsp fresh grated ginger

Put the tomatoes and garlic in a pyrex jug and whizz to a puree with a stick blender (or use a food processor).
Add a splash of olive oil to a frypan and tip in the tomato plus the water or stock.
Bring to a gentle boil and simmer for 5 to 10 minutes until it’s thickened up and lost most of the water.
Add the miso and ginger and pour back into the pyrex jug (or food processor) for a final whizz with the stick blender.
Fill your bowl. Be nourished.