Thursday, November 5, 2009

Store Cupboard Tomato & Oregano Soup

The other evening I was faced with either take-out, getting in the car and going to buy some food, or making something from the meagre options I had in the cupboard and fridge...ok, so I'm not a huge take-out fan and could not be bothered to get in the car, so initiative was required. I didn't have much, but I had a tin of tomatoes, pasta, chicken stock, a couple of fresh tomatoes, some fresh oregano and cream and parmesan from yesterday's pasta dish and some onions and celery....hmmm..I'm not having pasta again, so it looked like soup..I could definitely conjure one up from these ingredients...the finished article - husband said he'd eat it every night of the week (well it did have a tasty grilled cheese with it too!) Enjoy!

  •  1 x 14oz can of chopped tomatoes
  • 2 fresh plum tomatoes chopped
  • 3 garlic cloves finely chopped
  • 1 large onion finely chopped
  • 1 stick of celery finely chopped
  • Salt & Cracked black pepper
  • 1/2 tablespoon of sugar
  • 1/2 cup parmesan cheese
  • 1 cup of chicken stock
  • 1 cup heavy cream
  • 1/4 cup oregano finely chopped
  • 1 tablespoon olive oil
  1. Saute in a deep saucepan (we will be hand blending the soup later - you can use a blender for this too) the onion and garlic and celery on a medium heat
  2. Once softened add the fresh and tinned tomatoes, oregano, sugar and stock. Cook, covered on a low heat for an hour ( this should break down the tomatoes completely). Remove from heat
  3. Cool a little and then blend by hand to required smoothness
  4. Add back to a medium low heat and add the cream and parmesan cheese and season with salt & pepper to taste. Cook for 5-10 minutes until cheese melted.
  5. Serve with grilled cheese sandwiches.

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