Almost as easy as simply opening a can, with a significant return on your minor time investment.
a few years ago starts with a sauté of onions, garlic, dried oregano , and crushed red pepper in really good olive oil. I use canned tomatoes because we're cooking them anyway, and canned tomatoes are more reliably fresh year-round than actual fresh tomatoes are. Plus, the fact that they're cooked already means that you have little more do to than bring them to a boil before puréeing in a blender.
See, when olive oil and a water-based soup come together, they don't exactly like to mix. Oil and water and all that. If you can somehow manage to force the two to come together harmoniously, what you end up with is a creamy, rich liquid that is thicker and richer than either the soup or the olive oil on their own, much in the same way that mayonnaise is thicker than the eggs or oil that comprise it.
The key to getting the olive oil and liquid to emulsify? Sliced bread and a blender. A blender on its own will break down large oil droplets into microscopic ones that get dispersed evenly throughout the soup. But this on its own is not enough; Eventually those microscopic droplets come together and coalesce into visible droplets that turn the soup greasy. Enter bread. Sliced sandwich bread adds plenty of starch and wheat proteins to the soup.
A drizzle of olive oil, a few grinds of black pepper, a sprinkling of fresh herbs, and lunch is served.
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