Creamy Tomato Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Creamy fat free, vegan and delicious! (Though your bread might have a little dairy and fat in it.)
Ingredients
  • 2 TB Water or Veg broth for sauteeing
  • 2 cloves garlic, grated or minced
  • 1 small onion, finely sliced (about 1 cup)
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 2 thick slices French bread (gluten free if desired)
  • 2 (28-ounce) cans diced tomatoes
  • 2 c water
  • Sea salt and pepper to taste
Instructions
  1. Prepare bread by removing crusts, tear into rough ½-inch pieces
  2. Heat water or veggie broth in a large saucepan over medium high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes.
  3. Cook, stirring frequently until onions are softened but not browned, about 4 minutes.
  4. Add bread and tomatoes and the 2 cups water. Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.
  5. (I season with salt at this point though you can do it at the end.)
!READ BEFORE NEXT STEP!!
  1. ***LET THE SOUP COOL BEFORE BLENDING. IF YOU DON'T THEN BLEND IN TINY AMOUNTS. THE STEAM FROM THE HOT SOUP CAN CAUSE IT TO BURST THE LID OPEN FROM PRESSURE. VERY UNSAFE WITH HOT SOUP! I ALWAYS LEAVE A CRACK IN MY LID IF THE SOUP IS HOT AND THEN PLACE A TOWEL OVER IT JUST IN CASE. THEN I BLEND IN SMALL AMOUNTS! IT'S BEST TO LET IT COOL TOTALLY FIRST***
  2. Blend soup: Divide the soup into at least thirds and blend each part in the blender till smooth.
  3. Season soup to taste with salt and pepper if you have not already.
  4. Serve with chunks of French bread for dipping
Recipe by Craft Your Happiness at https://craftyourhappiness.com/2012/07/07/creamy-tomato-soup/