15 Minute “Creamy” Tomato Soup
By Chef John Ash
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
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.
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.