The creamiest tomato soup around without a single drop of dairy.
1 small onion, finely sliced 2 slices white bread, crusts removed, torn into rough 1/2-inch piecesMinced chives, basil, or parsley as garnishHeat 2 tablespoons olive oil in a large saucepan over medium high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water.
Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.Transfer half of soup to the jar of a blender. Blend soup, starting at low speed and gradually increasing to high . With blender running on high, gradually trickle in half of remaining olive oil. Season soup to taste with salt and pepper. Transfer to a large bowl and repeat with remaining half of soup and olive oil.
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