Tomato Soup

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.

Ingredients

• 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

Preparation

1. 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.
2. Add the canned tomatoes (with juice).
3. Add stock and bring to just below boiling point. Reduce heat to maintain a lively simmer and cook for 10 minutes.
4. Stir in salt and pepper.
5. 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.)

Serving

Best served with warm crusty bread or traditional Irish brown bread.