Creamy Tomato Soup
By รก-29897
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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