Tomato Rice Soup With Pesto

Directions

1. 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.
2. 1. Core tomatoes then cut in half crosswise and squeeze to remove seeds.
3. Chop tomatoes coarsely and set aside.
4. 2. Slice 9 cloves of garlic and set the remaining 3 cloves aside. In a 3-qt 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 min. Add in rice, tomatoes and tomato paste to the soup.
5. Cook, stirring occasionally, 20 to 25 min or possibly till rice is tender.
6. 3. Meanwhile, drop the remaining garlic into the bowl of a food processor while the motor is running. When garlic is chopped, add in the basil and pulse till finely minced. Add in miso, tahini and mirin. Blend well. Whisk about 1/2 c. of the warm soup into the basil/miso mix till smooth. Stir this back into the soup and reheat, but do not boil.
7. PREP TIME: 15 min
8. Cooking Time: 50 min
9. Serves 6
10. Vegetarian Classics: Soups (Crossing Press). She lives in Boulder, Colo.