5 minutes
A simple and quick creamy tomato soup made effortlessly in a blender.
each
Onion, roughly chopped
0 oz
teaspoons
teaspoons
White Bread, crusts removed, torn into rough 1/2-inch pieces
0 oz
cups
to taste
to taste
to taste
1. Gather Ingredients
Start by gathering all your ingredients. Place the olive oil, garlic, onion, oregano, red pepper flakes, torn bread, tomatoes with their juices, and water or stock into a high-powered blender.
2. Blend Soup
Begin blending on low speed. Gradually increase the blender’s speed to its maximum setting. Continue blending until the soup is steaming hot and completely smooth, which should take about four minutes.
3. Season Soup
Once blended, give the soup a taste and season with salt and pepper to your liking. If you prefer a smoother texture, you can press the soup through a fine-mesh strainer, though this step is optional.
4. Serve Soup
Serve the soup immediately, or if you prefer to chill it, you can do so. If the soup thickens too much after chilling, simply whisk in a tablespoon of water at a time to reach your desired consistency. Just before serving, garnish with minced chives, basil, or parsley, and drizzle with a little extra olive oil for added richness.
Use roasted red peppers, smoked paprika, and optional chicken for a smoky, protein-rich soup.
Incorporate Mexican spices, beans or chicken, and garnish with tortilla strips and avocado.
Add fresh basil and swap cream for coconut milk, garnish with parmesan.
Add mini meatballs, Italian seasoning, and serve with grated cheese.
Use roasted fresh tomatoes instead of canned for added depth and sweetness.
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