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Add a photoServings: 6
Ingredients
- 5 lrg tomatoes
- 12 x Cloves garlic
- 8 c. Nonfat Veg Chicken Broth, Low Sod Or possibly Veggie Broth
- 2 c. diced white onion
- 1 tsp dry oregano
- 1/4 tsp black pepper
- 1 x bay leaf
- 1/2 c. sushi rice
- 1 tsp tomato paste
- 1 c. Packed Fresh Basil Leaves
- 5 Tbsp. mellow barley miso
- 1 tsp tahini
- 1 tsp Mirin Wine Chinese cooking
- Â Â Fresh basil leaves for garnish
Directions
- A paste of miso, garlic and basil adds a true pesto flavor to this unforgettable soup. Unlike traditional pestos, this miso-based version has no added fat, so eat all the soup you like without any guilt.
- 1. Core tomatoes then cut in half crosswise and squeeze to remove seeds.
- Chop tomatoes coarsely and set aside.
- 2. Slice 9 cloves of garlic and set the remaining 3 cloves aside. In a 3-qt saucepan, combine the sliced garlic, stock, onion, oregano, pepper and bay leaf. Bring to a boil, then reduce heat to a simmer and cook, covered, for 20 min. Add in rice, tomatoes and tomato paste to the soup.
- Cook, stirring occasionally, 20 to 25 min or possibly till rice is tender.
- 3. Meanwhile, drop the remaining garlic into the bowl of a food processor while the motor is running. When garlic is chopped, add in the basil and pulse till finely minced. Add in miso, tahini and mirin. Blend well. Whisk about 1/2 c. of the warm soup into the basil/miso mix till smooth. Stir this back into the soup and reheat, but do not boil.
- PREP TIME: 15 min
- Cooking Time: 50 min
- Serves 6
- Vegetarian Classics: Soups (Crossing Press). She lives in Boulder, Colo.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 511g | |
| Recipe makes 6 servings | |
| Calories 83 | |
| Calories from Fat 10 | 12% |
| Total Fat 1.21g | 2% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 517mg | 22% |
| Potassium 698mg | 20% |
| Total Carbs 13.96g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 5.85g | 4% |
| Protein 5.57g | 9% |
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