This is my favourite soup at the moment, perfect for chilly days and cool nights. Packed with vitamin C to fight off winter colds and easy to prepare, this is sure to be your family's favourite too.
- 1 block feta
- 3kg fresh tomatoes
- 2 large onions
- a handful of thyme, marjoram & basil
- bunch of Italian parsley
- olive oil & balsamic vinegar
1 - Peel & chop onions roughly, chop tomatoes into large chunks & place in large roasting dish
2 - Drizzle with a few tablespoons of olive oil and a splash of balsamic vinegar
3 - Add handful of fresh thyme, marjoram & basil, and season with salt and pepper
4 - Roast in a medium oven (175 C) for a few hours until tomatoes are well cooked and starting to caramelise
5 - Pour tomato mix into a large soup pot and blend with a hand mixer. I used my All-in-One which was fab as usual.
6 - Season to taste
1 - Chop a large bunch of Italian parsley
2 - Crumble a block of feta
3 - Serve feta and parsley in bowls so that people can add to taste.
I always loved tomato soup but the feta and parsley, something I learned from the lovely B (she knows who she is), takes this soup to a new level.
I recently made this soup for a casual dinner with friends and was amazed that all the ingredients, plus a lovely sourdough and a huge bowl of new season strawberries cost less than $30. Amazing to be able to serve such a delicious meal to six people for $5 a head. So no excuses, put the ingredients on your shopping list this week, cook and enjoy.