Creamy Miso Butter Tomato Soup - a delicious and comforting soup recipe. This soup is a lightened up version of your standard tomato soup as it uses white beans for creaminess. This soup can easily be made vegetarian if you use vegetable broth and vegan if you use vegan butter. It is also simple to make and ready in less than 30 minutes.
I love soup. For more yummy soup recipes try my creamy carrot and red lentil soup or my roasted sweet potato and feta soup.
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Why you'll love this creamy tomato soup with white beans
It is easy to make and made on one pot and your blender.
It can easily be made vegan or vegetarian.
Thanks to the miso and butter this soup is packed with umami flavor.
It is perfect the perfect healthy fall or winter dinner.
Ingredients
- tomatoes
- onion
- garlic
- broth
- basil
- butter
- white beans
- salt
- pepper
- paprika
- thyme
- miso paste
See the recipe card for full information on ingredients and quantities.
Substitutions
- butter - you can use a vegan butter if desired.
- miso paste - you can omit this or use 1 tablespoon soy sauce for a similar umami flavor.
Step-by-Step Instructions
Cook onions, garlic and tomato paste.
Add all ingredients and simmer.
Blend together soup.
Serve and enjoy.
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
I like using Eden Foods canned beans as they are pressure cooked, soaked and easier to digest.
A good quality butter will amp up the flavor in this soup. I love using grass fed butter such as Kerrygold, Vital Farms or Zeal Creamery.
If you want to bump up the protein use bone broth in this recipe.
Recipe FAQS
You can use white beans to make a soup creamy without cream.
Tomatoes are high in vitamin C and lypocene.
Yes, use vegan butter and vegetable broth.
Other soups and stews to try
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For a comforting meal pair this with my roasted garlic grilled cheese.
Creamy Miso Butter Tomato Soup
Ingredients
- ½-1 tablespoon oil
- 1 small onion - finely chopped
- 4-8 cloves garlic adjust to your garlic preference, I used 8 small cloves
- 2 tablespoons tomato paste
- 1 28 ounce can whole peeled tomatoes
- 3 cups vegetable or chicken broth I used bone broth for extra protein
- ½ cup roughly chopped basil
- 3 tablespoons miso paste
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- black pepper to taste
- 1 cup cooked/drained white beans
- 2 tablespoons butter
Instructions
- Add oil to a soup pot over medium heat. Add onions and cook for 5 minutes. Add garlic and tomato paste and cook for another 3 minutes.
- Add all ingredients to the pot. Stir until butter is melted. Bring to a simmer and cook for 15-30 minutes. Longer is better for flavor but 15 minutes is enough if you want something fast.
- Add soup to a blender and blend until smooth. Divide out and serve.
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