2 tbsp olive oil or butter
1 chopped onion
2 cloves garlic (or I always like a little more)
1/2 tsp salt
1/8 tsp black pepper
1 tsp dried oregano (I used 1 tsp fresh)
1 tsp thyme (fresh is always better
2 tbsp tomato paste — optional, but a good idea for color
1 28 oz can of Bianco Crushed Tomatoes (available at Albertsons)
4 cups Beef Stock & a little water
2/3 cup fresh feta cheese — crumbled
A little fresh thyme
Salt & White Pepper to taste
Heat olive oil (butter) over medium heat in a large pot ( or a Dutch Oven). Add the onion and cook for 2 minutes, stirring frequently. Add the garlic and cook for 1 minute. Add tomatoes, salt, pepper, oregano, basil, tomato paste, and water. Bring to a boil, then reduce to a simmer.
Cook on medium heat for 20 minutes, until the tomatoes are tender and cooked. Using an immersion blender, blend until smooth. Or I find it just as easy to use my Cuisinart for this.
Put the warm soup in bowls and place feta and thyme on top. It is pretty and adds a little more flavor to the soup.
- Here is a little bit of fun kitchen information. If you are using olive oil, heat the pan first, then add the olive oil.
- If you are using butter, put the butter in the pan and heat as the pan heats.