On a cold day, I love to sit down to a steaming bowl of tomato soup. No matter what country I’m in, if it appears on the menu I have to check out the regional take on tomato soup. My…continue reading
||Soups & Salads
On a cold day, I love to sit down to a steaming bowl of tomato soup. No matter what country I’m in, if it appears on the menu I have to check out the regional take on tomato soup. My favourite has to one made on chicken stock (or a vegetarian substitute) and flavoured with oregano for a hearty rich taste. This can be made in advance and covered and refrigerated for up to four days, or frozen for three months.
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh oregano or parsley
- 2 cans whole peeled tomatoes, with juice
- 4oo ml stock ( fresh chicken stock is great but a stock cube will suffice
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- Heat butter and oil in a heavy based saucepan over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and parsley; cook, stir in quickly – about 10 seconds.
- Add the canned tomatoes (with juice).
- Add stock and bring to just below boiling point. Reduce heat to maintain a lively simmer and cook for 10 minutes.
- Stir in salt and pepper.
- Puree the soup in the pot using a hand held blender or empty into a large blender or liquidizer. (Use caution when pureeing hot liquids.)
Best served with warm crusty bread or traditional Irish brown bread.