Creamy Tomato Soup

Ingredients:

  • 1/4 cup extra-virgin olive oil, divided
  • 2 cloves garlic, grated on a microplane grater
  • 1/2 small onion, finely sliced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1 slice white bread, crusts removed, torn into rough 1/2-inch pieces
  • 1 (28-ounce) cans whole peeled tomatoes packed in juice
  • Kosher salt and freshly ground black pepper
  • Minced chives, basil, or parsley as garnish

Heat 1 tablespoon olive oil in a large saucepan over medium high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 1 cup water. Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.

Remove soup from heat and blend until smooth with an immersion blender. With blender running, gradually trickle in remaining olive oil. Season soup to taste with salt and pepper. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve

From Serious Eats

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s