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 WorksRich and creamy tomato soup, cooked with the power of friction. Read the Whole Story
- 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.
- 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.