Recipe
Tomato-Rice Soup with Pesto
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.
Ingredients
- 5 large tomatoes
- 12 cloves garlic
- 8 cups vegetable or chicken stock
- 2 cups diced white onion
- 1 tsp dried oregano
- 1/4 tsp black pepper
- 1 bay leaf
- 1/2 cup sushi rice
- 1 tsp tomato paste
- 1 cup packed, fresh basil leaves
- 5 Tbs mellow barley miso
- 1 tsp tahini
- 1 tsp mirin (Chinese cooking wine)
- Fresh basil leaves for garnish
Directions
- Core tomatoes then cut in half crosswise and squeeze to remove seeds. Chop tomatoes coarsely and set aside.
- Slice 9 cloves of garlic and set the remaining 3 cloves aside. In a 3-quart (1.8L) 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 minutes.
- Add rice, tomatoes and tomato paste to the soup. Cook, stirring occasionally, 20 to 25 minutes or until rice is tender.
- Meanwhile, drop the remaining garlic into the bowl of a food processor while the motor is running. When garlic is minced, add the basil and pulse until finely chopped. Add miso, tahini and mirin. Blend well. Whisk about 1/2 cup (120mL) of the hot soup into the basil/miso mixture until smooth. Stir this back into the soup and reheat, but don’t boil.
Nutrition
% Daily Value
Calories253
Calories from Fat49
% Daily Value
Total Fat5g8%
Saturated Fat1g6%
Polyunsaturated Fat2g
Monounsaturated Fat2g
Cholesterol10mg3%
Sodium994mg41%
Potassium646mg18%
Total Carbohydrate38g
Dietary Fiber3g13%
Sugars10g
Sugar Alcohols0g
Protein13g25%