Roasted Tomato Soup

2 Nov

Tomato Soup Oregano

I recently served this dish with a 7 course dinner whilst in Vancouver. I was trying to replicate a soup which I had at Starbucks at Muir Woods, just outside of San Francisco. Yes Starbucks! To be honest, I was quite surprised to see that just about everything on their menu was either organic, fair trade, pesticide-free or gluten-free.

It may have been the contrast of coming in from the cold weather to a warm cup of soup that made it really special. Not sure. Nonetheless, this soup took us back to that moment, is tasty and very easy to make.

Serves 2

Ingredients

  • 250g of cherry tomatoes (any tomatoes will do, I just happened to have baby cherry)
  • 3 tbs of olive oil
  • 1/2 white onion, diced finely
  • 1 small clove of garlic, minced
  • 2 cups of chicken or vegetable stock
  • 1 tsp of dried oregano or thyme
  • salt and pepper to taste

Method

Roast tomatoes in an oven for about 30 minutes at 180C (350F) then remove skin.

In a saucepan, saute onion in olive oil until translucent, then add garlic and cook until garlic is soft.

Add tomato flesh, saute for another 5 minutes. Add stock, stir and simmer uncovered until consistency is thick (I like my soup thick, similar to a smoothie).

Take off the heat, add oregano. Use a stick blender or food processor to blitz until smooth.

Add salt and pepper to taste. Serve warm with oregano croutons and garnish with dried oregano.

Tip: When frying croutons in skillet, just add the desired herb or spice to the oil to infuse the croutons.

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