Description
It’s soup season! Freshly made tomato soup with a dollop of sour cream served with a toasted cheese sarmie.
Ingredients
Units
Scale
- 10–12 Ripe Tomatoes
- 1 Large Onion (chopped)
- 4–5 Cloves Garlic (grated)
- 1 Tablespoon Dried Oregano
- 1/3 cup Olive Oil
- Salt & Pepper to taste
- 2 Bay Leaves
- Sour Cream (topping)
Instructions
- Rinse and cut tomatoes in half lengthwise.
- In a bowl, mix the garlic, salt, pepper, oregano, and olive oil.
- Toss the tomatoes in the mixture, add bay leaves then lay in a baking dish and roast at 180C / 350F for about 25-30 minutes or until the skins have split and the tomatoes have shrunk in size.
- Remove the skins and place them in a blender along with all the juices, garlic, and oil from the bottom of the baking dish.
- Blend until smooth.
- Adjust seasoning and store in a jar, top with a dollop of sour cream, and serve.
- Enjoy!!
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 253
- Sugar: 11
- Sodium: 95
- Fat: 19
- Saturated Fat: 3
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 4
- Cholesterol: 2
