Tomato soup

Stop the presses!  This is the tomato soup we'll be making from now on.  I was a little hesitant at first because it looked too easy to be good.  The key to this is to use a good blender and blend until really smooth.  As with everything, taste for seasoning.  We had to add a little more salt and pepper at the end.

Adapted from Serious Eats.


2 tbs olive oil
1 small onion finely chopped
1 tsp dried oregano
1/2 tsp red pepper flakes
2 cloves of garlic, grated on a microplane, healthy dose of garlic powder works too
2 slices of white bread, crusts removed and roughly torn into pieces
2 28 ounce cans of whole peeled tomatoes
1 tsp brown sugar
6 more tbs of olive oil

A big glug of half and half or milk 

In a large pot, heat 2 tbs of olive oil in over medium high heat
Add the onion, oregano, and red pepper cooking until onions are soft, then add the garlic and cook for one more minute
Add the bread and then tomatoes, crushing them in your hand before adding to the pot to break them up
Add in brown sugar and stir
Bring to a boil and simmer 5 minutes
Add half of the soup to the blender
Start at low and then increase to high, then turn off
Add 3 tbs more olive oil and blend again
Return the soup to the pot and repeat with the other half of the soup

Add in your half and half or milk
Taste for seasoning and serve