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Tomato-Rice Soup with Pesto

Recipe Image

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.

Preparation facts

Cooking Time: 50 minutes

Prep Time: 15 minutes

Total Time: 1 hr 5 min

Yield: 6 servings


5 large tomatoes

12 cloves garlic

8 cups (1.9L) vegetable or chicken stock

2 cups (360g) diced white onion

1 tsp (2g) dried oregano

1/4 tsp (1g) black pepper

1 bay leaf

1/2 cup (100g) sushi rice

1 tsp (5g) tomato paste

1 cup (40g) packed, fresh basil leaves

5 Tbs (75mL) mellow barley miso

1 tsp (6g) tahini

1 tsp (5mL) mirin (Chinese cooking wine)

Fresh basil leaves for garnish


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 facts

Serving Size 1 serving
Calories 213
Calories from Fat 49 (23%)
% Daily Value*
8%Total Fat 5g
6%Saturated Fat 1.3g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2.3g
3%Cholesterol 10mg
41%Sodium 993mg
18%Potassium 639mg
10%Total Carbohydrate 29g
11%Dietary Fiber 2.8g
Sugars 10g
Sugar Alcohols 0g
24%Protein 12g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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