You thought making tomato soup was easy? It's even easier if you've got a high-powered blender. Just dump in the ingredients, turn it on, and let friction do the work for you. This soup gets a rich, creamy texture from the emulsion of olive oil and white bread, without a drop of dairy fat added to it.
Why It Works
- Using nothing but pantry ingredients, this dish can be made start to finish at the spur of the moment.
- Bread and olive oil emulsify to give the soup a creamy texture, with no dairy at all.
- The friction created by a high-powered blender is all the heat you need to cook it.
- Yield:Serves 2 to 3
- Active time: 1 minute
- Total time:5 minutes
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for serving
- 1 clove garlic
- 1/2 small onion, roughly chopped (2.5 ounces; 75g)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 slice white bread, crusts removed, torn into rough 1/2-inch pieces (about 1 ounce; 30g)
- 1 (28-ounce) can peeled whole tomatoes packed in juice (about 800g)
- 1 cup (235ml) water or stock
- Kosher salt and freshly ground black pepper
- Minced chives, basil, or parsley as garnish
Combine olive oil, garlic, onion, oregano, red pepper flakes, bread, tomatoes and their juices, and water or stock in the jar of a high-powered blender. Turn blender on to low speed and slowly increase speed to maximum. Blend until soup is steaming hot and completely smooth, about 4 minutes. Season to taste with salt and pepper. If an even smoother soup is desired, press through a fine-mesh strainer or chinois before serving. Serve immediately garnished with herbs and drizzled with olive oil, or chill and serve cold. (Once chilled, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency s reached.)