Print

White Bean and Miso Soup with Harissa Roasted Tomatoes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 58 reviews

A comforting and flavorful White Bean and Miso Soup paired with spicy Harissa Roasted Tomatoes. This unique recipe combines creamy butter beans, aromatic spices, and umami-rich miso, balanced by the sweet and smoky roasted cherry tomatoes.

Ingredients

For the Harissa Roasted Tomatoes

  • 300g cherry tomatoes
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp smoked chilli harissa
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1 tsp brown sugar

For the White Bean and Miso Soup

  • 1 tbsp light oil (e.g., vegetable or canola oil)
  • 1 banana shallot, finely chopped
  • 2 large garlic cloves, minced
  • 1/2 tsp cumin seeds
  • 1 x 570g jar butter beans, drained and rinsed
  • 2 tsp cornstarch
  • 3 tbsp double cream
  • 1 tsp white miso paste

Instructions

  1. Prepare the Harissa Roasted Tomatoes: Preheat the oven to 200°C (390°F). In a bowl, toss the cherry tomatoes with olive oil, balsamic vinegar, smoked chilli harissa, sea salt, black pepper, and brown sugar until evenly coated. Spread the tomatoes on a baking tray lined with parchment paper and roast for 20-25 minutes until they are soft, blistered, and caramelized. Remove from oven and set aside.
  2. Sauté the Aromatics: Heat light oil in a medium saucepan over medium heat. Add the finely chopped banana shallot and cumin seeds. Cook stirring occasionally for about 3-4 minutes until the shallot softens and cumin seeds become fragrant. Add minced garlic and cook for an additional 1 minute without browning to release garlic aroma.
  3. Cook the Beans: Add the drained butter beans to the saucepan and stir well to combine with the aromatics and spices. Pour in enough water or vegetable stock to just cover the beans, bring to a gentle simmer, and cook for 5-7 minutes to warm through.
  4. Thicken the Soup: In a small bowl, mix the cornstarch with a little cold water to make a slurry. Stir this slurry into the simmering bean soup, stirring constantly until the soup thickens slightly, about 2-3 minutes.
  5. Add Cream and Miso: Lower the heat and stir in the double cream to enrich the soup’s texture. Then whisk in the white miso paste thoroughly to incorporate its umami flavor without boiling, which preserves its delicate probiotics and flavor.
  6. Serve: Ladle the white bean and miso soup into bowls, topping each serving with a generous spoonful of the harissa roasted tomatoes. Garnish with freshly ground black pepper if desired and serve immediately while warm.

Notes

  • Smoked chilli harissa adds a smoky heat; substitute with regular harissa if preferred.
  • Use low-sodium vegetable stock to manage salt levels if desired.
  • Double cream can be replaced with coconut cream for a dairy-free option, though it will affect flavor.
  • For a smoother texture, pulse the bean soup lightly with an immersion blender before adding cream and miso.
  • Roasted tomatoes can be prepared in advance and stored refrigerated for up to 2 days.

Find it online: https://recipethrive.com/white-bean-and-miso-soup-with-harissa-roasted-tomatoes-recipe/