A Quick, Flavorful and Comforting Bowl

Tomato soup in a white bowl with spoon

This amazing pot of tomato soup gets its saltiness and complex flavor from miso, which you can find in most grocery stores. Using fresh, in-season tomatoes adds an element of brightness, but canned tomatoes will work just as well and can help save time when you need to get dinner on the table in a hurry. Miso's sophisticated flavor is mild enough for this to still be a kid-friendly recipe. If you have very picky eaters, though, it's possible to temper the flavor a little by stirring in some half-and-half once the soup is done. For a complete meal, try serving the soup with fresh bread and salad or a plate of grilled cheese sandwiches.

Total Time: 15 minutes | Prep Time: 15 minutes | Serves: 4


  • 1 tablespoon coconut oil
  • 4 green onions
  • 1 1/2 pints fresh cherry or vine-ripe tomatoes (optional)
  • 1 to 2 (14-ounce) cans diced tomatoes (1 can if using fresh tomatoes, 2 cans if not)
  • 2 tablespoons miso paste
  • Salt and pepper to taste


Try topping bowls of this soup with a drizzle of tahini, some toasted seeds or grated Parmesan cheese. Kids might enjoy dipping breadsticks or crumbling oyster crackers into their bowls.


  1. Fill a stove kettle or electric kettle with water and put it on to boil. 
  2. In a large pot over medium heat, add the coconut oil. Chop the green onions and add them to the pot. Cook for about 2 minutes or until the onions soften and begin to brown.
  3. Chop the fresh tomatoes, if using, while the onions are cooking. Add them to the pot along with the canned tomatoes. 
  4. Fill the empty tomato can with boiling water from the kettle and add the water to the pot.
  5. Add the miso, stirring the mixture until the miso dissolves and everything comes to a boil.
  6. Puree the soup partially or fully, depending on your preference, with an immersion blender or regular blender.
  7. Garnish with salt and pepper, as desired, and serve.


The soup will be very hot when it's time to puree it. To avoid blowing the top off the blender and getting burned, puree in batches, filling the blender only about halfway with each batch. Place the lid on lightly and put a dish towel over the top of the blender to absorb any hot steam or liquid that comes out. If you prefer a chunkier soup texture, puree only half of the batch.