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Chunky Tomato Oregano Soup

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.

Chunky Tomato Oregano Soup close up photo of a single serving in a white bowl

Chunky Tomato Oregano Soup.

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.

fresh red organic tomatoes on the vine

Vine ripened tomatoes are great for this recipe but you can use the same amount of canned tomatoes out of season.

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.

Stock photo of bunches of oregano

Oregano is great in this recipe but you can use Basil as well, if you prefer.

Originally published Sept 2013. Updated July 2020.

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Chunky Fresh Tomato Oregano Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
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.
Course: Soup
Cuisine: North American
Servings: 6 servings
Calories: 177 kcal
Author: Barry C. Parsons
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
  • 1 tsp ground fennel seeds
  • 1 tsp chili paste optional or 1/2 tsp crushed chili flakes
  • 3 cups vegetable stock
  • pinch brown sugar
Instructions
  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.
Recipe Notes

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.

Recipe Rating




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Maureen

Monday 19th of July 2021

This soup looks delicious! I was wondering if you have ever tried freezing it?

Lisi

Saturday 19th of September 2020

This recipe is great! But it needs salt. It is missing from the ingredient list. I added about 1 tsp. Maybe more to taste.

Nicole b

Monday 3rd of August 2020

This was really good!! I will admit I used about 40(ish) heirloom cherry tomatoes because I am overwhelmed and this was an excellent way to utilize my summer tomatoes!!!! Shared!! Another awesome recipe! Thank you!

Mili Chang

Sunday 20th of October 2019

This recipe is amazing. I've been searching for the recipe with fennel seeds, and this recipe gives an interesting combination yet tasty flavor.

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