Tomato Miso Soup; smile

Tomato season goes something like this, chez nous:

Week 1: plant tomatoes in potager.

Weeks 2 – 6: water, weed, wait.

Week 7:  see first, teeny-tiny tomato.

Weeks 8 – 12: go out every day and look to see how they’re growing.

Weeks 13 – 18: harvest vast quantities of tomatoes, carefully fill freezer with soups & sauces, keeping colors of tomatoes together, eat constantly.

Weeks 19 – 23: debate whether or not to pull them out – freezer is full, plants look sickly, but I get side-tracked and leave them in.

Weeks 24 – 27: harvest vast quantities of mediocre, cracked, ugly tomatoes and wonder what to do with them all. Decide to make more soup and just toss them all together.

The result is I make tomato soups in the fall that can vary in color from red to yellow to, um, indescribable when I mix in the green tomatoes.

The first soup I made was this simple Garden Tomato Soup with white beans and bulgur.

Then I made one with lentils and large couscous (Israeli couscous – or frog’s eye pasta).

Each batch lasts about 4 days for lunch for the two of us.

One night I was watching a show (Hairy Bikers) discussing the health benefits of miso.

Hmmmm….. Tomato Miso Soup?

Why not?

Click here to Pin Tomato Miso Soup


Tomato Miso Soup

Miso adds umami to this meatless tomato vegetable soup. Add a bit of bread or a salad for a light lunch

  • Author: Katie Zeller
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Soup


  • 2.5 lbs (1200gr) peeled, chopped tomatoes
  • 1 medium onion, chopped
  • 1 rib celery, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 1/2 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp ground ginger
  • 1 3/4 cups (15oz, 450gr) chickpeas
  • 1/3 cup bulgur
  • 2 tbs white miso stirred into 1/2 cup water
  • 1 tbs soy sauce
  • 1 tbs olive oil


  • Heat oil in medium pot or Dutch oven.
  • Add onion, celery, carrot and garlic, sauté until tender.
  • Add all remaining ingredients, except bulgur, chickpeas, and miso, cover and simmer 30 minutes.
  • Add chickpeas, bulgur. miso and simmer 15 minutes longer.
  • Taste, adjust if you want, and serve.


This is soup – add more, less of different vegetables to suit your taste and pantry.
Number of servings is a guess – depends on your bowl.

Tomato Miso Soup

This particular batch of soup was heavy on the yellow and green tomatoes – thus the color.

Ignore that; it was good.

Speaking of good – there is not much good going on at the moment. I hear / read enough on this side of the pond. I can’t imagine what it must be like in the US.

So I’ll give you something to smile about…. How can you not smile at puppies?

Or even when the grow up and are getting treats….

They’re so polite…. Unlike a lot of humans lately.

4 thoughts on “Tomato Miso Soup; smile”

  1. How do you think it would taste with barley and white beans in place of the chickpeas I’ll never eat again and the bulgur I don’t have? Tomatoes I have. Out. My. Ears!

    Thank you for the puppies. I’ve taken to watching our local Canada station for the news because it’s mostly not about the US…

    • Barley and white beans is good – I do it that way, also. I’ve been making many, many variations on this recipe this fall lol
      Sadly, our favorite news station, which for years was just facts and no opinions or talking heads, has now added both….

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