I'm always up for trying a new homemade tomato soup recipe. They are always good!! We had this a long time ago; lol, I'm always backed up on recipes to blog about. We probably had these with grilled cheese and Caesar Salad, if I know myself very well (and I think I doooo!)
This is one that's nice for winter because it uses canned tomatoes. Most people probably always have the ingredients on hand to make this. It's good without the feta, too, if you don't have that. A tip for feta: you can freeze it and just use it straight from the freezer. The already-crumbled is most convenient and easiest to use right out of the freezer.
To get that extra little bit of creaminess, I stirred 1/2 cup almond milk into this before serving. I love using almond milk for soups; it makes them creamy with hardly any extra fat or calories. :)
Feta Tomato Soup
adapted from Food
2 tablespoons extra virgin olive oil
2 garlic cloves, chopped small
1 medium onion, chopped small
2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cups chicken broth/stock or 2 cups vegetable broth/stock
1 (28 fluid ounce) canned diced tomatoes
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 pinch sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup plain unsweetened almond milk, optional
1/2 cup crumbled feta cheese, for garnish
1. In a large saucepan, heat olive oil over medium heat. Add garlic and onion and saute until very tender, about 5 minutes. Mix in flour and tomato paste; stir well and cook for 1 to 2 minutes, stirring slowly constantly. Pour in stock and mix well. Add tomatoes including liquid, oregano, basil and sugar and simmer for 12 to 15 minutes, stirring occasionally.
2. Puree the soup mixture in batches in a food processor or blender until smooth, then return to the saucepan. Bring back to simmer. Add optional almond milk. Season with salt and pepper or to taste. When serving, sprinkle some feta cheese on top as a garnish.
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