15-minute Creamy Tomato Soup (Vegan)
- 1/2 cup extra-virgin olive oil, divided
- 2 cloves garlic, grated on a microplane grater
- 1 small onion, finely sliced (about 1 cup)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 slices white bread, crusts removed, torn into rough 1/2-inch pieces
- 2 (28-ounce) cans whole peeled tomatoes packed in juice
- Kosher salt and freshly ground black pepper
- Minced chives, basil, or parsley as garnish
- This recipe is vegan (some ingredients require vegan-safe brands)
- Produce
- Chives (1)
- Garlic (2 cloves)
- Onion, finely sliced (about 1 cup), small (1)
- Oregano, dried (1 teaspoon)
- Tomatoes, whole (2 (28-ounce) cans)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (1/2 cup)
- Red pepper flakes (1/2 teaspoon)
- Bread & Baked Goods
White bread (2 slices)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 10, 2012 (1 year ago).
247 people saved this recipe.
