Cold weather and howling winds activate the soup genes. Almost without thought we head to the kitchen and bring the soup pot out from the back of the cupboard. How good it is to sip soup while it hails outside?
This dish is a thick, quick, Greek-style soup. It is relatively easy to make, so when the weather is cold you can be sipping this soup in 20 minutes.
You might also be interested in Carrot and Roasted Tomato Soup, Roasted Tomato and Sweetcorn Soup, and a Spiced Tomato Puree. All of our Tomato Soup recipes are here and here, and our Tomato Recipes here and here. Or perhaps you would like other Soup recipes here and here. Find some inspiration in our Winter collection here and here.
I used some fregola in the soup; fregola is an Italian hand rolled and toasted rice-sized or couscous-sized pasta made from semolina. But it is not necessary – you can leave it out, use very small pasta such as Risoni or Ditalini, if you have children add some alphabet noodles :-), or use small Greek noodles.
Rustic Tomato Soup with Feta
Prep time: 5 mins
Cooking time: 15 mins
Serves: 4 – 6 people, depending how you use it
1 Tblspn olive oil
750g or more tomatoes, fat and juicy
1 red pepper, chopped into small pieces
1.5 – 2 cups water
handful of small pasta or tiny noodles (optional)
0.25 cup approx Greek feta, crumbled
basil, parsley or coriander to garnish (optional)
sea salt and freshly ground black pepper
Peel, grate or finely chop the tomatoes.
Heat the olive oil in a saucepan over a medium heat and add the tomatoes. Cook for 10 – 15 minutes.
If blending is required for a smoother soup, blend in a blender or with a hand held stick blender.
Add the water and season with salt and pepper. Don’t over-salt as the feta will be a little salty.
Bring to the boil, and add the pasta or noodles if using. Cook until tender, about 7 minutes, adding more water if the soup is too thick.
Serve hot or warm. Top with a drizzle of excellent olive oil and crumbled feta. Add some basil leaves or chopped parsley or green coriander if desired.