Time: 15 minutes
Shopping
- Bread
- Olive Oil
- Garlic
- Onions
- Oregano
- Red Pepper Flakes
- Canned Whole Peeled Tomatoes
Ingredients
- 0.5 cup extra-virgin olive oil, divided
- 2 cloves garlic, grated on a microplane grater
- 1 small onion, finely sliced (about 1 cup)
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 2 slices white bread, crusts removed, torn into rough 1/2-inch pieces
- 2 (28-ounce) cans whole peeled tomatoes packed in juice
- Kosher salt and freshly ground black pepper
- Minced chives, basil, or parsley as garnish
- Toasted bread or grilled cheese for serving
Instructions
- Heat 2 tablespoons 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 2 cups water.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook for 5 minutes.
- Transfer half of soup to the jar of a blender.
- Blend soup, starting at low speed and gradually increasing to high (be careful starting up, it can shoot out the top of the blender—open the vent and hold a kitchen towel over the lid to prevent blowout).
- With blender running on high, gradually trickle in half of remaining olive oil.
- Season soup to taste with salt and pepper.
- Transfer to a large bowl and repeat with remaining half of soup and olive oil.
- Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with toast or grilled cheese.