CREAMY TOMATO SOUP - VEGAN

 

  • Cooking Time:
  • Servings: 4-6
  • Preparation Time: 15

Ingredients

  • 1/3 cup extra-virgin olive oil, divided in half (can use 1/2 cup but I found it too oily tasting)
  • 2 TB canola oil
  • 2 cloves garlic, grated or minced
  • 1 small onion, finely sliced (about 1 cup)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 thick slices French bread, crusts removed, torn into rough 1/2" to 1" pieces
  • 2 (28-ounce) cans whole peeled tomatoes packed in juice
  • 2 c water
  • Sea salt and pepper to taste

Directions

  • Heat 2 tablespoons canola 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.
  • (I season with salt at this point though you can do it at the end.)
  • ***YOU MAY WANT TO LET IT COOL A BIT. OTHERWISE TAKE GREAT CARE AS THE HOT SOUP CAN SHOOT UP OUTUT OF THE TOP WHEN YOU START THE BLENDER. PLACE A KITCHEN TOWEL OVER THE TOP OF BLENDR TO BE SAFE.
  • Transfer half of soup to a blender.
  • Blend soup, starting at low speed and gradually increasing to high. With blender running on high, gradually trickle in half of remaining olive oil.
  • Transfer to a large bowl and repeat with remaining half of soup and olive oil.
  • Season soup to taste with salt and pepper if you have not already.
  • Service with chunks of French bread for dipping.

Notes

Categories: Soup 
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