RECIPE MAGIC!

15-MINUTE TOMATO SOUP

This soul-warming creamy tomato soup is the ultimate winter comfort food, ready in just 15 minutes, – no cream allowed. San Marzano canned tomatoes are simmered with onions and Garlic EVOO then enriched with torn bread that melts away to create a silky-smooth texture without heavy cream. While optional, we blend in a teaspoon of Cayenne EVOO (or you can add a dash of red pepper flakes) to add a gentle heat. The perfect partner is our garlicky grilled cheese sandwich making for a nostalgic classic elevated to new heights that's perfect for busy weeknights or lazy weekend lunches.

INGREDIENTS:

1/2 cup EVOO, divided

1 tbsp Garlic EVOO or 2 cloves garlic, minced

1 small onion, trimmed, peeled and finely sliced, horizontally

1 tsp dried oregano

1/2 tsp Cayenne EVOO or dried red pepper flakes

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

2 (28-ounce) cans San Marzano peeled tomatoes packed in juice (no basil added)

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

2 cups water

DIRECTIONS:

Heat half of EVOO in a large saucepan over medium-high heat until shimmering. Add onions, oregano, and if using 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. Cook for 5 minutes, stirring occasionally. Add water. Bring to a boil over high heat, then reduce to a simmer. Cook for 10 minutes. Transfer half of the soup to the jar of a blender. Blend soup until smooth. With blender running gradually add remaining EVOO, then add Cayenne and Garlic EVOOs. Blend until creamy. Repeat with remaining soup mixture from pot. For easy handling, use an immersion blender and blend directly in pot following blender instructions. 

Season soup to taste with salt and pepper. Ladle into individual serving bowls, top with minced fresh herbs, drizzle with more EVOO of your choice, or for a bit of sweet tang, drizzle Traditional aged dark balsamic. Then serve with toast or grilled cheese. 

J. Kenji López-Alt (https://www.seriouseats.com)