Creamy Tomato Soup

Photo by Mishell R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup extra-virgin olive oil, divided

  • 2

    cloves garlic, minced

  • 1

    small onion, diced (about 1 cup)

  • 1

    teaspoon dried oregano

  • 1/2

    teaspoon red pepper flakes

  • 2

    slices white bread, crusts removed, torn into 1/2-inch pieces

  • 20-24

    tomatoes – any type (or substitute 2 (28-ounce) cans whole peeled tomatoes packed in juice)

  • Kosher salt and freshly ground black pepper – to taste

Directions

1.Heat 2 tablespoons olive oil in a large saucepan over medium high heat until hot. 2.Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened (about 4 minutes). 3.Add bread and tomatoes. 4.Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water if more liquid is needed. Bring to a boil over high heat, reduce to a simmer and cook for 5 minutes. 5.Transfer half of soup to a large blender (making sure to fill the blender no more than half full) Blend soup, starting at low speed and gradually increasing to high- opening the vent and holding a kitchen towel over the lid to prevent an explosion. With blender running on high, gradually trickle in half of remaining olive oil. Add salt and pepper to taste. 6.Transfer to a large bowl and repeat with remaining half of soup and olive oil. 7.Eat immediately or cool and freeze into desired portion sizes.

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