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Creamy Tomato Soup

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Rate this recipe 4.5/5 (13 Votes)

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 โ€“ any type (or substitute 2 (28-ounce) cans whole peeled tomatoes packed in juice)
  • Kosher salt and freshly ground black pepper โ€“ to taste

Details

Adapted from oldworldgardenfarms.com

Preparation

Step 1

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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