This tomato soup, served with a generous dollop of pesto made with oregano and feta cheese, is like a winter version of a Greek salad.
Ready in 20 minutes, this soup will simultaneously warm your bones and bring back memories of summer – like therapy in a bowl.
Heat two tablespoons of olive oil in a deep pot over high heat. Add two finely chopped cloves of garlic and the sun-dried tomatoes, and sauté for about half a minute.
Add the tomatoes, salt, pepper, sugar, and water (or substitute homemade vegetable stock, if you have it).
Bring to a boil and cook for about 10 minutes, until slightly thickened.
To prepare the pesto, add the oregano, pine nuts, remaining garlic clove, feta, and parmesan to a food processor, and mix. While the machine runs, slowly add 1/2 teacup of olive oil, until you have a smooth pesto.
Serve the soup with a dollop of pesto in each bowl.