Creamy Tomato Soup

Ingredients

3-4 cloves garlic Chopped or minced.

1 cup leftover mac and cheese

1 teaspoon red pepper flakes

1 teaspoon dried oregano

1 can (28 oz) crushed tomatoes

to taste salt

2 slices bread like sandwich or sourdough

olive oil Olive oil for cooking and finishing

Equipment

pan

blender

Directions

Heat olive oil in a pan and add garlic, cooking until fragrant.

Add leftover mac and cheese and red pepper flakes and cook briefly.

Add dried oregano to the pan. Use a hand blender if desired to blend the tomatoes.

Add crushed canned tomatoes to the pan. Season with salt.

Cook the tomatoes down for about 10-12 minutes.

Prepare a slice of white bread or sourdough and tear it into pieces.

Add cooked tomatoes and bread to a blender. Blend slowly at first, then increase speed to emulsify into a creamy soup.

Taste the soup and adjust seasoning. Serve with a drizzle of olive oil and cracked pepper.