| Prep: 30 mins | Cook: 1 hour | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 25g | 10g | 30g |
| sugars | fibre | protein | salt |
| 15g | 6g | 8g | 0.8g |
Why I Love Greek Chania Tomato Soup
I have always been an advocate of international cuisine, seeking out flavors that can invigorate my Midwestern palate. In my culinary journey, I was fortunate to discover the recipe of Chania Tomato Soup, a delectable Greek concoction brimming with vibrant flavors and soul-soothing freshness.
A Journey to the Greek Isles
Known for its sundrenched landscapes and flavorful produce, Greece provided the inspiration for this comforting soup. I first stumbled upon Chania Tomato Soup during a summer travel escapade to Crete, where I was introduced to Diane Kochilas, an eminent Greek chef known for her authentic and healthy Greek recipes. With her approach strongly rooted in the island’s tradition, yet open to culinary exploration, she seamlessly bridges the gap between Greek traditions and modern gastronomy.
The Midwestern Twist on a Mediterranean Classic
As a Nebraskan, I wanted to infuse a touch of the heartland into this Mediterranean classic. Hence, substituting fresh cornbread, straight from the oven, instead of the traditional Greek bread, turned out to be a delightful variation. It added a familiar flavor and texture that complements the soup beautifully, further enhancing its comforting attribute.
If you’re a fan of tomato bisque or even the hearty minestrone, then Chania Tomato Soup will tickle your taste buds in a similar fashion. With every spoonful, you’ll experience the joy of ripe tomatoes, the sharpness of feta, and the olives’ tangy punch, grounded with aromatic herbs and sweet onions – a flavor profile that’s undeniably Greek, with a touch of Nebraska.
A Perfect Pairing
In my kitchen experiments, I found that this soup pairs incredibly well with some lemon-dusted grilled shrimps. The brininess of the shrimps effortlessly harmonizes with the soup’s robust flavors, creating a memorable meal. So, if you’re planning a dinner night, consider this combination. It’s a culinary journey from the Greek seashores to the Nebraskan fields, all in one meal.
What You’ll Need
- 3 pounds of ripe tomatoes
- 6 cups of water
- 1 cup of olive oil
- 2 yellow onions, diced
- 4 garlic cloves, minced
- 1 tablespoon of sugar
- 1/4 cup of fresh basil, chopped
- 1 tablespoon of dried oregano
- Salt and pepper to taste
- 1 cup of feta cheese, crumbled
- 1/2 cup of Kalamata olives, pitted and chopped
Method
Step One
Start by washing the ripe tomatoes thoroughly. Cut them into quarters and remove the seeds. Set the quartered tomatoes aside.
Step Two
In a large pot, add the 6 cups of water, 1 cup of olive oil, diced yellow onions, minced garlic cloves and the quartered tomatoes. Bring this mixture to a boil on medium heat.
Step Three
Once the mixture has reached boiling point, reduce the heat to a simmer. Add in 1 tablespoon of sugar, the chopped fresh basil, and 1 tablespoon of dried oregano. Stir it well to ensure the sugar and spices distribute evenly.
Step Four
Continue to let the soup simmer for about 30 minutes, or until the tomatoes are well-cooked and the soup has reduced to your preferred thickness. Season with salt and pepper to taste.
Step Five
After the soup has finished cooking, take it off the heat. Use a blender or immersion blender to puree the soup until it is smooth.
Step Six
Once the soup is smooth, pour it into serving bowls. Garnish each serving with a generous sprinkle of crumbled feta cheese and chopped Kalamata olives. Serve the Chania Tomato Soup hot.
