Cube crustless French bread into 1 inch pieces.
Soak in milk until very soft, about 5 to 10
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
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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