Rich tomato, silky olive oil and a warming kick of Never Not Eating Harissa, this is comfort by the spoonful. Keep some toast close for the last swipe of the bowl.
The Stuff:
- 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 Teaspoon Never Not Eating Harissa
- 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
The Method:
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Heat 2 tablespoons olive oil in a large saucepan over medium-high heat until shimmering. Add garlic, onions, oregano, and Never Not Eating Harissa. Cook, stirring frequently, until onions are softened but not browned, about 4 minutes. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water. Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.
- Transfer half of the soup to the jar of a blender. Blend the soup, starting at low speed and gradually increasing to high. With the blender running on high, gradually trickle in half of the remaining olive oil. Season soup to taste with salt and pepper. Transfer to a large bowl and repeat with the remaining half of the soup and olive oil. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with toast or grilled cheese.
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