Oregano Soup
A bright, boldly seasoned tomato soup that brightens up any weeknight. This oregano soup is wonderfully fragrant — perfect for fans of creamy blended soups. It's made with canned tomatoes and finished with a splash of cream. You can sauté the onion in butter or in vegetable oil.
Adelina
Recipe author
Oregano Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
1 g
Fats 25 %
2 g
Carbohydrates 63 %
5 g
53 kcal
GI:
100
/
0
/
0
- Peel the onion and garlic and cut them into small cubes. Sauté in butter, covered, until soft, about 3 minutes. 2. Drain the canned tomatoes in a colander to remove excess liquid, then add them to the sautéed vegetables along with a couple of oregano leaves, and blend everything smooth with an immersion blender. 3. Season the purée with salt and pepper, stir, pour it into a microwave-safe container, cover, and cook for about 7 minutes at full power. 4. Whisk the cream together with the corn starch. Pour the tomato juice and the prepared cream into the hot purée and stir thoroughly. 5. Cook the soup at the same power for another 5–6 minutes. Serve hot, sprinkled with dried spices if you like and garnished with fresh herbs to taste. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream 20% fat - 300 kcal/100g
- Cream 10% fat - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Dried spices - 240 kcal/100g
- Fresh oregano - 25 kcal/100g
- Corn starch - 329 kcal/100g
- Tomato juice - 21 kcal/100g
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