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Creamy Tomato Soup Recipe


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     Creamy Tomato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

1 3/4 cup cubed French bread, crust removed
1 cup unsweetened almond milk
1/4 cup plus 2 Tbsp olive oil, divided
1 medium yellow onion, thinly sliced
3 cloves garlic, thinly sliced
1 tsp fresh oregano
1 28 oz can whole peeled plum tomatoes
1 tsp kosher salt
1/2 tsp black pepper
1 Tbsp champagne vinegar

Cube crustless French bread into 1 inch pieces. Soak in milk until very soft, about 5 to 10 minutes.
Heat 2 Tbsp oil in Dutch oven over medium heat. Add onion, garlic, and oregano; cook, stirring occasionally, until softened, about 8 to 10 minutes. Add tomatoes and cook, stirring to crush tomatoes, until slightly thickened, about 15 minutes.
Transfer to blender; add bread mixture, salt, pepper, and remaining 1/4 cup oil. Process until creamy and smooth, about 1 minute. Pour back into Dutch oven; stir in vinegar. Serve hot, garnished with more oregano.

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