Of all the clever things J. Kenji López-Alt has done in his career—the Food Lab cookbook and column at Serious Eats, the years at America’s Test Kitchen and on restaurant lines—this 15-minute tomato soup is one of his favorites, and one he makes most often. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Serves: 4 to 6 Prep time: 5 min Cook time: 10 minIngredients1/2 cup extra-virgin olive oil, divided2 cloves garlic, grated on a microplane grater1 small onion, finely sliced (about 1 cup)1 teaspoon dried oregano1/2 teaspoon red pepper flakes2 slices white bread, crusts removed, torn into rough 1/2-inch pieces2 (28-ounce) cans whole peeled tomatoes packed in juiceKosher salt and freshly ground black pepperMinced chives, basil, or parsley as garnishBread or grilled cheese for servingFULL RECIPE ►►https://f52.co/2BUuf4zCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
