Tomato Soup
Equipment
Blender (stick or normal)
Ingredients
at least 1/4 cup olive oil 1 large carrot 1 medium onion 2 cloves of garlic dried oregano dried or rosemary red pepper flakes 1 28 oz can of crushed or peeled tomatoes 2 slices of bread fresh basil or chives
Instruction
Heat 2 tbsp olive oil in a medium pot over medium heat. Dice 1 carrot and 1 onion, mince garlic cloves. Everything will get blended so don’t be too precious about it.
Add carrots and onions to the pot with a pinch of salt, about 5 minutes. Once they’ve released a lot of liquid and the onions have softened but not browned add in the garlic and stir. After about a minute, grind in some black pepper, add 1 tsp dried oregano, a pinch of red pepper, and a pinch of dried rosemary. Stir to combine and let fry for one more minute.
Add in the can of tomatoes, then put a bit of water into the can to get any remaining tomato sauce and dump that in too. Add another pinch of salt. Bring to a bare simmer and let it go for at least 20 minutes up to, I don’t know, 2 hours?
Cut the crust off of 2 pieces of sandwich bread, tear into a couple pieces and add to the pot. Turn off the heat and either use a stick blender in the pot or transfer to a blender. Blend until very smooth, and add some water in small increments if it’s too thick (you can always add more later). Drizzle in about 2 tbsp of olive oil while blending to emulsify it (in a regular blender just add while it’s running, with a stick blender I just add the olive oil on top of the stick blender and then blend it a little bit).
Thin out a little with water if needed, remembering it will thicken a little of it cools. Taste the soup and adjust for salt. Optionally add a small (tsp?) of soy sauce, which will give it a little depth, or some heavy cream, which I don’t think it needs and it’s vegan otherwise.
Top each bowl with chopped basil or chives, a crack of black pepper, and a little olive oil.