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.
This recipe is designed to be used with fresh vine ripened tomatoes. Canned tomatoes are good but fresh are great in this recipe. 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 too. It’s perfect 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.
Originally published Sept 2013. Updated July 2020.
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- 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
- 1 tsp ground fennel seeds
- 1 tsp chili paste optional or 1/2 tsp crushed chili flakes
- 3 cups vegetable stock
- pinch brown sugar
In a large saucepan saute together the butter, olive oil, red onion and garlic over medium low heat.
Cook until the onions are softened but not browned.
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.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.