Go Back

Rich and Creamy Tomato Soup


  • 1/2 cup extra-virgin olive oil divided
  • 2 cloves garlic minced
  • 1 small onion diced (about 1 cup)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 slices white bread crusts removed, torn into 1/2-inch pieces
  • 20-24 to matoes – any type or substitute 2 (28-ounce cans whole peeled tomatoes packed in juice)
  • Kosher salt and freshly ground black pepper – to taste


  1. Heat 2 tablespoons olive oil in a large saucepan over medium high heat until hot.
  2. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened (about 4 minutes).
  3. Add bread and tomatoes.
  4. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water if more liquid is needed. Bring to a boil over high heat, reduce to a simmer and cook for 5 minutes.
  5. Transfer half of soup to a large blender (making sure to fill the blender no more than half full) Blend soup, starting at low speed and gradually increasing to high- opening the vent and holding a kitchen towel over the lid to prevent an explosion. With blender running on high, gradually trickle in half of remaining olive oil. Add salt and pepper to taste.
  6. Transfer to a large bowl and repeat with remaining half of soup and olive oil.
  7. Eat immediately or cool and freeze into desired portion sizes.

Recipe Notes

Recipe courtesy of Old World Garden Farms