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Close up of a bowl of white bean and miso soup with harissa roasted tomatoes.

White Bean and Miso Soup with Harissa Roasted Tomatoes

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 2
  • Category: Soup
  • Diet: Vegetarian


This luxuriously rich and creamy white bean and miso soup recipe is perfect for chilly lunchtimes, topped with a back-pocket recipe for harissa roasted tomatoes (this recipe makes a double batch) that are also delicious tossed with pasta, on top of avocado toast or mixed into grain bowls and salads.



For the Harissa Roasted Tomatoes

  •  300g cherry tomatoes
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp smoked chilli harissa (see note)
  • sea salt
  • freshly ground black pepper
  • 1 tsp brown sugar

For the White Bean and Miso Soup

  • 1 tbsp light oil
  • 1 banana shallot
  • 2 large garlic cloves
  • 1/2 tsp cumin seeds
  • 1 x 570g jar butter beans
  • 2 tsp cornstarch
  • 3 tbsp double cream
  • 1 tsp white miso paste


  1. Preheat the oven to 190C. Cut half the tomatoes in half, and keep the rest whole, arranging them in a single snug layer in an oven-proof dish, cut side up. Whisk together the olive oil, balsamic vinegar and harissa, and drizzle it over the tomatoes. Season generously with salt and pepper, and sprinkle over the brown sugar. Roast for 45 minutes until the tomatoes are soft, and the cut tomatoes are starting to caramelise. 
  2. Once the tomatoes are in the oven, get started on the soup. Warm the oil over a medium heat in a medium, heavy-bottomed saucepan and add the shallot, peeled and finely sliced. Cook gently until completely soft, but not yet starting to colour. 
  3. Peel and finely chop the garlic cloves, stirring them into the shallots along with the cumin seeds. Cook for a further few minutes until the garlic pieces are soft and aromatic.
  4. Drain the butter beans over a measuring jug – reserving the stock from the jar – and stir them into the shallot mixture. Taste the stock, if it is pleasant (with most jarred beans it should be, canned beans not so much!) top it up to 450ml with cold water and add it to the pan.
  5. Raise the heat to bring the mixture to the boil, then reduce the heat to medium low, leaving it to simmer uncovered for 20 minutes.
  6. Combine the cornstarch with 2 tsp of cold water to make a smooth paste. Drizzle this into the soup, stirring constantly until the soup liquid starts to noticeably thicken. 
  7. Remove from the heat, and add the double cream and 1/2 tsp of the miso paste. Using a stick blender, blitz until smooth. Taste to see if it needs more salt, if so add the other 1/2 tsp of miso – the amount of salt needed will depend on the amount of salt your beans were cooked with – this recipe was written with a 570g jar of Bold Bean Co. Queen Butter Beans (supermarkets sell their beans in smaller jars than their website and independent shops!)
  8. Return the pan to the heat and reduce to low, simply warming the soup through for 5 minutes before serving in warm bowls with a generous few spoonfuls of tomatoes and a good drizzle of the flavoured oil from the bottom of the tomato dish.


I love the extra flavour element of smoked chilli harissa here (Belazu make a great one) but any harissa will work here.

Keywords: soup, butter beans, white bean, bean soup, miso