Name: Oyster, tomato and chilli soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 2 onions, thinly sliced; 4 garlic cloves, thinly sliced; 20 gm mixed dried chillies (such as chipotle and New Mexico), crushed; 600 ml chicken or fish stock; 400 gm canned crushed tomatoes; 12 oysters; To serve: coriander sprigs

Oyster, tomato and chilli soup

Australian Gourmet Traveller recipe for oyster, tomato and chilli soup.

Serves 4

Prep

10M

Cook

25M

Total

35M

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“This soup is the epitome of simple,” says Dunn. “Seek out some of the wonderfully smoky Latin American chillies from your nearest spice shop – they really give this soup some oomph (or try herbies.com.au).”

Ingredients

2 tbsp olive oil

2 onions, thinly sliced

4 garlic cloves, thinly sliced

20 gm mixed dried chillies (such as chipotle and New Mexico), crushed

600 ml chicken or fish stock

400 gm canned crushed tomatoes

12 oysters

To serve: coriander sprigs

Method

Main

1.Heat olive oil in a large saucepan, add onion and garlic and sauté over low heat until very soft (about 10 minutes). Add chillies and sauté until fragrant, then add stock and crushed tomatoes, increase heat to medium-high and simmer for 15 minutes. Season soup to taste, stir in oysters, ladle into bowls and serve with coriander sprigs.

Drink Suggestion: Deep-pink rosé. Drink suggestion by Max Allen
Notes

Styling by Rodney Dunn

Styling by Emma Knowles

Ingredients

Method

Main

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