J. Kenji López-Alt's 15-Minute Creamy (Vegan) Tomato Soup

Name: J. Kenji López-Alt's 15-Minute Creamy (Vegan) Tomato Soup
Cuisine: American
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

Instructions

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 clocked at America’s Test Kitchen and on restaurant lines—this 15-minute soup is one of his favorites, and one he makes most often. Adapted very slightly from Serious Eats.

Updated at: Fri, 25 Jul 2025 15:05:03 GMT