15-Minute Creamy Tomato Soup

Ingredients

• 1/2 cup extra-virgin olive oil, divided
• 2 cloves garlic, grated on a microplane grater
• 1 small onion, finely sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 2 slices white bread, crusts removed, torn into rough 1/2-inch pieces
• 2 cans whole peeled tomatoes packed in juice
• Kosher salt and freshly ground black pepper
• Minced chives, basil, or parsley as garnish
• Toasted bread or grilled cheese for serving

Directions

1. Warm 2 tablespoons olive oil in a large saucepan set over medium high heat, just until it starts to shimmer. Stir in the garlic, onion, oregano, and red pepper flakes, then cook, stirring often, until the onion is tender but not browned, about 4 minutes.
2. Add the bread and tomatoes to the pan. Break up the tomatoes with a potato masher or whisk, leaving them nice and rustic, then pour in 2 cups water. Turn the heat to high and bring everything to a boil, then lower it to a simmer and let it cook for 5 minutes.
3. Spoon half of the soup into a blender jar. Begin blending on low, then work your way up to high, being careful at the start because hot soup can leap up through the lid; open the vent and cover the top with a kitchen towel to keep things tidy. While the blender runs on high, slowly stream in half of the remaining olive oil. Add salt and pepper to taste, pour the soup into a large bowl, and do the same with the rest of the soup and olive oil. Spoon into individual bowls, scatter minced herbs on top, add another drizzle of olive oil, and serve with toast or grilled cheese.