Roasted Tomato and Red Onion Soup with Oregano Oil

Name: Roasted Tomato and Red Onion Soup with Oregano Oil
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: Serves 4–6
Ingredients: a little healthy natural sweetener, if necessary; pinch of salt, or more to taste; 3–4 Tbsp olive oil; 1 kg mixed and very ripe tomatoes, roughly chopped; 1 sprig fresh rosemary; 2 Tbsp olive oil; 2 Tbsp balsamic vinegar; healthy natural sweetener, to taste (I usually use 6–8 drops stevia liquid); 2 medium-sized red onions, roughly chopped; 1 red pepper, deseeded and roughly chopped (optional); 6–8 cloves garlic; 3–4 sprigs fresh thyme or 1 tsp dried; 2 cups stock (I like to use lamb); 2 cups stock (I like to use lamb); 1 Tbsp finely chopped fresh oregano; ½ clove garlic, minced; healthy natural sweetener, to taste (I usually use 6–8 drops stevia liquid); ½ tsp dried chilli flakes; good pinch of salt and freshly ground black pepper; good pinch of salt and freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 5

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Ingredients

What you’ll Need

Soup

1 kg mixed and very ripe tomatoes, roughly chopped
2 medium-sized red onions, roughly chopped

Soup
Gluten-free

Method

What to do

Preheat the oven to 180 °C. Place all the soup ingredients, except the stock, together in a wide, shallow ovenproof dish. Roast for about