Roasted Tomato and Red Onion Soup With Oregano Oil

Serves 4 to 6
Prep Time 5 minutes
Cooking time 1 hour

Ingredients – soup
1kg mixed and vert ripe tomatoes
2 medium-sized red onions, roughly chopped
1 red pepper, deseeded and roughly chopped (optional)
6 to 8 garlic cloves
3 to 4 sprigs fresh thyme or 1 tsp dried
1 sprig fresh rosemary
2 Tbsp olive ol
2 Tbsp balsamic vinegar
Healthy natural sweetener, to taste (usually use 6 to 8 drops stevia liquid)
½ tsp dried chili flakes
Good pinch of salt and freshly ground pepper
2 cups stock (or bone broth)

Ingredients – oregano oil
1 Tbsp finely chopped fresh oregano
½ clove garlic, minced
3 to 4 Tbsp olive oil
Pinch of salt, or more to taste
A little healthy sweetener, if necessary

• Preheat oven to 180 degrees Celsius. Place all soup ingredients, except the stock, together in a wide, shallow ovenproof dish. Roast for about 45 minutes, or until tomatoes are roasted and starting to caramelize.
• Remove the dish from the oven and set aside to cool to room temperature. Remove the thyme and rosemary sprigs if you used fresh. Spoon the mixture into a large blender and blend until you achieve desired consistency.
• To make the oregano oil, mix the ingredients together and adjust to taste as necessary.
• Just before serving, transfer the soup to a large saucepan on the stovetop, bring to boil, add the stock and simmer gently for 2 to 3 minutes. Remove from heat and serve immediately with a drizzle of oregano oil.

Sarah Graham, Wholesome, Pg. 78



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