Although a wonderful soup can be made with fresh tomatoes, it’s more economical to make use of canned tomatoes. Buy the ones that are peeled and packed in juice.
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 2 x 400-gram cans chopped, peeled tomatoes in juice
- 2 cups chicken stock (or vegetable stock for veggies)
- 2 teaspoons sugar
- 2 teaspoons soy sauce
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste or sauce
- 1/8 teaspoon chilli powder (optional)
- 1/2 cup of Parmesan (optional and to serve)
- 1/4 fresh oregano (optional and to serve)
- Melt the butter in a large saucepan. Add the onion and garlic. Cover with a lid and place the saucepan on low heat for 10 minutes to gently sweat and soften the onion without browning.
- Add the tomatoes, stock, sugar, soy, oregano, tomato paste and chilli if using. Bring to the boil then reduce heat to simmer for about 15 minutes. Cool before blending to a smooth consistency. Strain out any remaining seeds if desired. Check the seasoning. Reheat to serve.
- Once served into bowls, top with parmesan and oregano.
Adding a little sugar to tomato soups and sauces helps reduce the sharpness of the acid in tomatoes and gives a smoother mouthfeel to the finished dish.