A delicious soup to use up the abundance of garden-fresh tomatoes we have each year. Fresh and flavorful, and many opportunities to adjust this soup to your liking!
1 kg (2 lbs) tomatoes
6 whole garlic cloves, peeled
1â„4 medium red onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 sprigs oregano, remove leaves from stem
3 -4 basil leaves
2 cups fat-free vegetable broth or chicken broth
Salt & Pepper to season
Start by roasting each of the tomatoes on an open flame.
Once their skin is charred remove into a bowl and cover with a lid so that the skin looses up with the steam.
In the mean time heat a skillet with a little oil and lightly toss the onion and garlic till they loose their raw smell.
Now add in the tomatoes to the onion and garlic after removing their skin and roughly chopping them. Also add in the stock and allow to cook on medium low till the tomatoes are soft.
Switch off the flame and when slightly cool transfer to a blender and blend till smooth.
Transfer back to your skillet and allow to thicken slightly, at this stage also add in the vinegar and all the herbs and seasonings. Check for salt before adding in any as stocks are quite high in sodium.
Transfer into serving bowls and have hot!
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
How useful was this post?
Click on a star to rate it!
Rated 4.5 based on 4 votes
Be the first to rate this post.