Roasted Tomato-Basil Soup

Ingredients

• ripe tomatoes
• red onion
• garlic
• balsamic vinegar
• pippali
• fresh basil
• Vegetable Broth 2.0
• white miso paste
• Balsamic Syrup

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the tomatoes, red onion, garlic, vinegar, and pippali.
3. Spread the tomato mixture in a large, parchment paper–lined baking dish and roast until the tomatoes begin to darken, 30 to 40 minutes.
4. Remove from the oven.
5. Transfer the roasted tomato mixture and the basil to a food processor or blender, and puree until smooth.
6. Transfer the pureed vegetable mixture to a large pot.
7. Add the Vegetable Broth 2.0 and bring to a boil.
8. Lower the heat to low and simmer for 10 minutes.
9. Remove the pot from the heat.
10. Stir in the miso mixture.
11. When ready to enjoy, heat the soup over medium heat until hot and serve.
12. If you prefer a chilled soup, allow the hot soup to come to room temperature, then transfer to a bowl and refrigerate until chilled.
13. Garnish each bowl of soup with a drizzle of Balsamic Syrup (if using) and a sprig of fresh basil leaves.