Miso-Tomato Soup with Togarashi and Parmesan Croutons



Prep Mins


Total Mins



  • 2 Tbsp. unsalted butter
  • 2 Tbsp. extra-virgin olive oil
  • 1 large onion, very thinly sliced
  • 5 garlic cloves, smashed
  • 2 containers Campari® Tomatoes, halved
  • ⅔ cup white miso paste
  • 2 cups water or vegetable stock
  • ⅔ cup heavy cream
  • 2 Tbsp. light brown sugar
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. + ½ tsp. Kosher salt, divided
  • 1 tsp. freshly cracked black pepper
  • (4) ¾”-thick slices of sourdough, torn into small pieces
  • ¼ cup grated parmesan cheese
  • 1 Tbsp. Togarashi (Japanese spice blend)


  • Preheat the oven to 350ºF. In a large saucepan, melt the butter. Add the sliced onion and smashed garlic and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the Campari® Tomatoes and cook until they burst, about 8-10 minutes.
  • Add in the miso, brown sugar, crushed red pepper flakes, 1 tsp. Kosher salt, and black pepper. Stir to combine. Add water (or stock, if using) and bring the mixture to a boil over high heat, breaking up any remaining intact tomatoes with the back of a spoon. Reduce the heat to medium-low, and simmer for 10 minutes.
  • Meanwhile, place the sourdough pieces on a lined baking sheet and drizzle with olive oil. Toss well to combine. Season with remaining ½ tsp. Kosher salt and bake for 10 minutes. Add parmesan and toss well to combine. Allow to finish baking until golden brown. Remove from the oven and sprinkle with T Set aside.
  • Working in batches, transfer the tomato soup mixture to a blender and purée until smooth. Return the soup to a clean pot and re-warm the soup over low heat, if necessary. Ladle the soup into bowls and serve topped with the croutons.

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