Rated 4.88 out of 5 based on 4 votes
- 12 x ripe tomatoes, peeled, seeded
- 1 x eschalot
- 1 clove garlic
- 1/3 cup extra virgin olive oil
- 2 x slices white bread
- 1 Tbls dried oregano
- 1 Tbls grated parmesan
- 1 handful oregano leaves
Place tomato, eschalot, garlic and 1/4 cup of oil in a blender or food processor. Blend until smooth. Season to taste. Chill for 15 mins.
Meanwhile, heat remaining oil in a large frying pan on high. Cook bread, tossing, for 5 mins, until golden and crisp. Remove from heat. Add dried oregano and parmesan and toss gently, until cheese softens slightly.
3 Pour soup into bowls and top with warm parmesan crostini and oregano leaves to serve.
In each serve 1240 kilojoules, 8g protein, 20g total fat (3g sat fat), 18g carbohydrate (11g sugar), 7g fibre, 139mg sodium.
Leave a Review
This soup will be good in wintertime as well.And now is getting …bit cooler.I love mostly any soups.