TomatoRice Soup with Pesto
Serves: 6
Prep Time: 15 minutes
Total Time: 1 minutes
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.
Calorie: 213, Proteins: 12 g, Total Fat: 5 g, Fiber: 2.80 g, Sugar 10 g.
Preparation
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.