This is a very simple soup to make. It has a nice rich color and a lively flavor. Serve it with grilled pita bread cut into wedges for dipping. Grilled garlic bread is another great dipper, or Italian bread brushed with extra virgin olive oil and lightly grilled is also a good dipper.

Ingredients

4 serv.

extra virgin olive oil↗2 tablespoons
garlic cloves↗2
chopped small
medium onion↗1
chopped small
all-purpose flour↗2 tablespoons
tomato paste↗1 tablespoon
chicken broth (or stock) or vegetable broth (or stock)↗2 cups
(28 fluid ounce) canned diced tomatoes1
chopped fresh oregano or dried oregano1 tablespoon
chopped fresh basil or dried basil1 tablespoon
granulated sugar↗1⁄16 teaspoon
salt↗1⁄2 teaspoon
black pepper↗1⁄4 teaspoon
crumbled feta cheese↗1⁄2 cup

Step-by-step instructions

1
In a large saucepan, heat olive oil over medium heat.
2
Add garlic and onion and saute' until very tender, about 5 minutes.
3
Mix in flour and tomato paste; stir well and cook for 1 to 2 minutes, stirring slowly constantly.
4
Pour in stock and mix well.
5
Add tomatoes including liquid, oregano, basil and sugar and simmer for 12 to 15 minutes, stirring occasionally.
6
Puree' the soup mixture in batches in a food processor or blender until smooth, then return to the saucepan.
7
Bring back to simmer.
8
Season with salt and pepper or to taste.
9
When serving, sprinkle some feta cheese on top as a garnish.
10
Serve Hot.

Source: food.com

Original recipe ↗

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