Post by wilderness on Oct 31, 2023 12:35:53 GMT -5
Mediterranean Tomato Soup with Feta=cooktocook
Prep: 10 minutes Cook: 25 minutes Servings: 4Store in refrigerator for up to 5 days; freezer for up to 3 months (let thaw overnight in fridge before serving)
Ingredients:
3 Tbsp. olive oil
1 medium white onion, chopped
2 medium carrots, chopped
1 Tbsp. tomato paste
3-4 garlic cloves, chopped
1/4-1/2 tsp. chili flakes (optional)
3 cans (14.5oz. each) whole peeled tomatoes
3 cups vegetable broth (or more if needed)
1 1/2 Tbsp. sugar
5-6 fresh basil leaves, chopped (or 1 tsp. dried)
1/2 tsp. salt
black pepper, to taste
1/3 cup regular cream (or more if needed)
1/2-1 cup crumbled feta cheese
Directions:
1--To a medium pot, heat olive oil over medium-high heat. When hot, add onion and carrots. Cook 5-6 minutes until fragrant and lightly golden.
2--Add garlic, tomato paste, and chili flakes if using. Cook another 2-3 minutes or until the tomato paste is caramelized and darkened in color. Add a bit of oil or water if the bottom starts to burn.
3--Crush the tomatoes with your hands and add them to the pot, along with the broth, sugar, basil, salt, and pepper. Stir and bring to a boil. Turn the heat to medium and cook 20-25 minutes until the carrots are soft and the soup has thickened.
4--At this point you can add the feta and blend it with the soup or add it just before serving for texture.
5--Using an immersion blender, blend until creamy and smooth. If using a standard blender, let soup cool some, and then only fill the jar halfway. Leave the hole in the lid open as you blend for the heat to escape.
6--Last, stir in cream. Serve in bowls. Top with feta if you didn't already add it. Can also add a drizzle of olive oil if you'd like.
