Miso-Infused Tomato Soup with White Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply savory soup featuring umami-rich miso paste and creamy cannellini beans for a comforting meal. This japanese-inspired vegetarian ready in about 55 minutes pairs ripe tomatoes, cannellini beans, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.6 (12 ratings) Prep: 20 min Cook: 35 min Serves 6 Japanese-Inspired cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice 1 medium onion, 1 medium carrot, and 2 celery stalks. Heat 2 tbsp olive oil in a large pot over medium heat and sauté vegetables for 8 minutes until softened but not browned.
  2. Step 2: Add 2 lbs chopped ripe tomatoes and 1 tsp dried thyme; cook for 5 minutes until tomatoes break down.
  3. Step 3: Stir in 1 can (15 oz) drained cannellini beans and 4 cups vegetable broth, then bring to a gentle simmer for 15 minutes.
  4. Step 4: Remove 1 cup of soup and blend until smooth, then return to pot. Stir in 3 tbsp white miso paste until fully dissolved, then simmer for 5 more minutes without boiling. Garnish with 1/4 cup chopped fresh basil before serving.

Frequently asked questions

How long does Miso-Infused Tomato Soup with White Beans take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Infused Tomato Soup with White Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe tomatoes from drying out.

Can I substitute ingredients in Miso-Infused Tomato Soup with White Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Infused Tomato Soup with White Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Miso-Infused Tomato Soup with White Beans?

Japanese-Inspired vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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