As you know, we try new recipes all the time and our dear families are our usual guinea pigs. We admit to hearing an occasional comment such as, “Well, Honey . . . good but not great,” or “Best not for the blog, Darling,” though most new recipes are met with success. The response to this easy and delicious soup was simply, “I could eat this once a week!” and we knew we had some happy guinea pigs and a new recipe to share!
2-3 tbs. olive oil
1 lb. 2 oz. onions, halved and thinly sliced (3 medium)
28 oz. can chopped tomatoes
1 tbs. tomato ketchup
pinch of sugar
½ tsp. dried oregano
3½ cups vegetable stock
small handful chopped parsley
1 baguette, sliced into ovals
pinch of dried oregano
pitted and sliced black olives (optional)
Heat the oil in a large saucepan and cook the onions over a low heat until soft. Stir in the tomatoes, ketchup, sugar, oregano, and stock. Bring to a boil, then reduce and simmer for at least 20 minutes until thick. Season and add the parsley.
Just before serving, heat the broiler to medium hot. Top each bread oval with some mozzarella, a pinch of oregano, and black olives, if using. Put under the broiler until browned and bubbly. Serve alongside the soup for dunking, or float them on top.