Tomato soup is easy to make from scratch in theory, but between the slicing and dicing and simmering, it can feel like a whole lot of effort for something we could just dump from a can. Thankfully we found a solution for when you’re feeling like cooking something far more flavorful…but also being kind of lazy.
What you need: A high-powered blender, 1 can of peeled whole tomatoes in juice, ¼ cup of extra-virgin olive oil, 1 clove of garlic, ½ of a small onion, 1 slice of white bread, 1 cup of water and herbs of choice (might we suggest a pinch of oregano?).
What you do: Throw all of the ingredients into the blender and set it to a low speed. For about 4 to 6 minutes, slowly increase the speed until it reaches the maximum. Continue blending until the soup is completely smooth and steamy. (Yes, it actually cooks it.) Season to taste and slurp away.
Why it works: The bread and olive oil break down to give the soup a creamy texture (sans any dairy), while the friction between the blender and the ingredients generates enough heat to warm the soup. It's sort of like rubbing two sticks together to create a fire. (That's the power of a high-quality blender.) The only thing it doesn’t do is make you a grilled-cheese sandwich for dipping.
