in Italy, Soup Recipes

Tomato soup with green pesto, olives and oregano

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Ingredients for 4 servings:

  • 3 shallots
  • 2 garlic cloves
  • 4 tbsp olive oil for frying
  • 50 ml white wine
  • 2 can/n tomatoes, peeled, approx. 400 g each
  • 1 tsp oregano, dried
  • 2 tbsp vegetable stock powder
  • 50 g olives, pitted
  • 2 tbsp Crema di Balsamic vinegar
  • 4 tsp pesto, green
  • pepper
  • Sugar
  • oregano leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and dice the onion and garlic. Heat the olive oil in a saucepan. Sauté the onions and garlic. Deglaze with white wine. Add the peeled tomatoes and oregano, bring to a boil, and stir in the stock powder. Pour in 100 ml of water. Bring to a boil, cover, and simmer for about 25 minutes. Slice the olives. Purée the finished soup with a hand blender. Season with pepper and sugar. Stir in a teaspoon each of green pesto and balsamic vinegar and sprinkle with the olives. Garnish with fresh oregano and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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