A lovely, tasty soup.


Ingredients (serves 4)

  • 1 kg Tomatoes
  • 6 Garlic Cloves, unpeeled
  • Salt and Pepper
  • 2 Onions, chopped
  • 1 tsp Dried Oregano
  • 3 tbsp Sugar
  • 3 cups Chicken or Vegetable Stock
  • Olive Oil or Butter
  • 1/2 cup Cream

Method

  1. Pre-heat Oven at 170 degrees. Cut tomatoes in half and place cut side up on a tray. Sprinkle with a little sugar, salt and pepper. Add garlic and drizzle with oil. Roast for about an hour. Cool.
  2. Peel the garlic. Sauté onions, sugar and oregano in a saucepan for five minutes.
  3. Add the tomatoes, garlic and stock to pan and simmer for 20 minutes.
  4. Cool and purée. Adjust seasoning. Add cream and reheat before serving.

Notes... I make large batches of this soup in summer and then freeze without the cream - just as tasty.

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