Roasted tomato soup with crispy oregano and chia

donna hay - Fresh + Light - - Light Sweet Treats -

2kg vine-ripened toma­toes, quar­tered

1 onion, chopped

1 long red chilli

10 cloves gar­lic

2 tea­spoons bal­samic vine­gar

½ tea­spoon sea salt flakes cracked black pep­per

1 ta­ble­spoon ex­tra vir­gin olive oil

6 sprigs oregano

2 cups (500ml) chicken stock

⅓ cup (95g) nat­u­ral Greek-style (thick) yo­ghurt 1 ta­ble­spoon black chia seeds Pre­heat oven to 200°C (400°F). Place the tomato, onion, chilli, gar­lic, vine­gar, salt and pep­per in a large roast­ing tray. Driz­zle with half the oil and toss to com­bine. Cook for 50– 55 min­utes or un­til soft and golden brown. Squeeze the gar­lic from the skins and set aside.

Heat the re­main­ing oil in a large saucepan over medium heat. Add the oregano and cook for 30 sec­onds or un­til crispy. Set aside on pa­per towel to drain. Add the tomato, onion, gar­lic, chilli and stock to the saucepan and bring to the boil. Cook for 2–3 min­utes or un­til re­duced slightly. Re­move from the heat and, us­ing a hand-held stick blender, blend un­til smooth. Di­vide be­tween bowls and top with the yo­ghurt, crispy oregano and chia seeds to serve. SERVES 4.

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