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Categories:
extra-virgin olive oil garlic onion flour tomato paste chicken broth tomatoes fresh oregano fresh basil sugar salt black pepper Feta cheese
Viewed: 61 - Published at: 9 years agoIngredients
- 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 (or stock) or 2 cups vegetable broth (or 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
- 1/16 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
Method
- 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.
- Puree' the soup mixture in batches in a food processor or blender until smooth, then return to the saucepan.
- Bring back to simmer.
- Season with salt and pepper or to taste.
- When serving, sprinkle some feta cheese on top as a garnish.
- Serve Hot.
