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Roasted Tomato Soup with Oregano Crouton Recipe
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This time of year, really good tomatoes are on the way out and usually go on sale at the markets/supermarkets. The really ripe juicy ones make the best soup. So buy up big when tomatoes are cheap and make this yummy soup.

Roasted tomato soup with oregano croutons
Serves 4
You’ll need:
3 kg ripe tomatoes
6 garlic cloves, lightly crushed with skin left on
2 tbs olive oil
1/2 onion, chopped
1 potato, chopped
Salt & pepper to season
500ml good quality chicken stock
4 slices of bread, cubed
1 tsp dried oregano
  1. Pre-heat oven to 200C.
  2. Quarter the tomatoes and place on a foiled tray with garlic cloves and season well with salt & pepper.
  3. Bake in oven for 20-25 mins.
  4. Remove as much skin and pips from the tomatoes as you can. I have a machine that spits out the juice on one side and the pips and skin on the other. It is invaluable, even if i do only use it twice a year!
  5. Saute the onion in the olive oil in a heavy based pot and add the chopped potatoes. Add the tomatoes and squeeze out the garlic from the skins. 
  6. Add the stock and simmer for 15 minutes.
  7. While the soup is simmering, drizzle the bread with olive oil and the oregano and fry in a non stick fry pan until crisp and golden.
  8. Puree the soup with a stick mixer, check for seasoning & top with the croutons and serve.
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