Greece’s Perfection on Tomato Soup
I found the perfect tomato soup after almost 70 years. I better explain…
I love cream of tomato soup. It’s my childhood poster child for soup—especially along with PB&J sandwiches. I even created this Tomato Peanut Butter soup from another childhood memory.
I was shopping at an IKEA store and decided to have one of their cafeteria-style lunches. I ladled a cup of the day’s soup and wham! I couldn’t believe I had never tasted this flavor combo before.
It’s feta cheese that perfects a balance with the tomatoes. The oregano is the triangulation of flavor that transports this soup.
Since there are only a few items, quality is essential. I found San Marzano whole tomatoes in juice [not pureed or in a sauce] finally got me to perfection.
INGREDIENTS: Avoid pre-crumbled feta cheese. Go big on this; find real Greek sheep’s whole block cheese. I source at Costco and Trader Joe’s.
- olive oil – 1/4 cup, extra virgin is best
- onion – 1 medium, small dice
- garlic – 1 large clove, minced
- tomatoes – 28 oz, whole tomatoes packed in water
- chicken stock – 2 + cups, or vegetable stock
- salt – 1 tsp
- pepper – 1/4 tsp
- oregano – 1 TBS fresh [or 1 tsp dried]
- feta – 2 oz, [1/2 cup], Greek sheep’s feta, block style
- Sauté the onion and garlic in olive oil until just taking on color; about 5-8 minutes
- Add the tomatoes and squeeze them or cut them into chunks in the pan or can
- Add the stock, salt, pepper, and oregano then bring to a simmer
- Partially cover and simmer for 35-40 minutes
- Partially cream the soup by using an immersion blender, or standard blender
- Adjust with stock if needed, it should be like thin pancake batter
- Break up the feta with your fingers and add to the soup
- Taste for balance, if needed add more oregano; there should be an herbaceous flavor note
- Serve with additional feta for garnish
Recipe adapted by B. Hettig