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/2HN7Dp8

Serves: 4 to 6
Prep time: 5 min
Cook time: 10 min

Ingredients

1/2 cup extra-virgin olive oil, divided
2 cloves garlic, grated on a microplane grater
1 small onion, finely sliced (about 1 cup)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
2 slices white bread, crusts removed, torn into rough 1/2-inch pieces
2 (28-ounce) cans whole peeled tomatoes packed in juice
Kosher salt and freshly ground black pepper
Minced chives, basil, or parsley as garnish
Bread or grilled cheese for serving

FULL RECIPE ►►https://f52.co/2BUuf4z

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