Creamy creamless tomato soup

Cook garlic in olive oil, not too hot; add pepper flakes and dried oregano.

Add the canned tomatoes and chop them up in the pot with a pastry cutter for a rough texture (or use a hand blender, or buy crushed tomatoes). Season with salt.

Cook the sauce down, about 10 to 12 minutes.

Tear the white bread into the blender with the cooked tomatoes; add olive oil.

Start the blender slow and slowly build up speed to puree and emulsify.

Taste and adjust.

Serve in a bowl garnished with basil, cracked pepper and olive oil.