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15 Minute “Creamy” Tomato Soup

By Chef John Ash

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    Serves 6

    Total Time

    Prep Time

    Difficulty Level


    1/3 cup extra virgin olive oil, divided plus more for garnish 2 cloves garlic, finely chopped

    1 cup finely chopped onion

    1 teaspoon dried oregano

    1/2 teaspoon fennel seed

    Big pinch red pepper flakes

    2 slices white bread, crusts removed and torn into 1-inch pieces 1

    28-ounce can whole peeled tomatoes, preferably fire roasted 2-1/2 cups chicken stock

    1 tablespoon soy sauce


    1. Heat 2 tablespoons of olive oil in a large saucepan over medium high heat. Add garlic, onions, oregano, fennel seed and red pepper flakes. Cook, stirring until the onions are softened but not brown, about 3 minutes. Add bread and tomatoes. Mash the tomatoes with potato masher or whisk. Add stock and soy sauce and bring to a boil over high heat. Reduce to a simmer and cook for 5 minutes.

    2. Transfer soup to a blender. Blend soup starting at low speed. With blender running, gradually add remaining olive to form a smooth emulsion. Season soup to your taste with salt and pepper. Thin if desired with more stock. Ladle into individual bowls and top with chives, a swirl of crème fraiche, pecorino and more olive oil.

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