Chunky Fresh Tomato Oregano Soup

Chunky Fresh Tomato Oregano Soup

This recipe is designed to be used with fresh vine ripened tomatoes, canned tomatoes just isn't the same. With so many tomatoes still available at this time of year that shouldn't be a problem.

This is a tasty soup that can be made and properly safely bottled in mason jars to enjoy during the coming winter months too as a welcome taste of summer. Come February, a grilled cheese sandwich and a steaming bowl of this delicious soup will make a welcome lunch indeed.

Although this is meant to be a chunky tomato soup, it is easily pureed as well if you prefer a smooth tomato soup. The pinch of brown sugar added to the soup just brings out the natural sweetness of the ripe tomatoes.

Chunky Fresh Tomato Oregano Soup

Recipe by Barry C. Parsons

Chunky Fresh Tomato Oregano Soup - a recipe to deliciously use up surplus summer tomatoes while they are at their seasonal best; so bright, fresh and tasty.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 6 servings
Ingredients

• 3 tbsp butter
• 3 tbsp olive oil
• 1 medium red onion
• 6 cloves minced garlic
• 2 1/2 pounds diced fresh tomatoes
• 1/2 cup chopped fresh oregano
• 3 bay leaves bay leaves
• 1 tsp ground fennel seeds
• 1 tsp chili paste (optional) or 1/2 tsp crushed chili flakes
• 3 cups vegetable stock
• pinch brown sugar

Cooking Directions

1. In a large saucepan saute together the butter, olive oil, red onion and garlic over medium low heat.
2. Cook until the onions are softened but not browned.
3. Add all the remaining ingredients.Bring to a boil and then reduce the heat and simmer very slowly for 30-45 minutes. Serve with fresh oregano and shaved Parmesan cheese to garnish.