This 15-minute soup is one of chef J. Kenji López-Alt's favorites, and one he makes most often.
After immersion blending with California Olive Ranch oil, I discovered an unopened bottle of rosemary infused olive oil. Just one Tbsp added delicious flavor. I also added about a Tbsp of Espresso vinegar, thick and a little sweet. I feel it added a depth of flavor that was missing. I'm serving with grilled cheese and bacon tonight.
Just made as described except substituted multi grain grain bread and it was delicious. Will make again but play with adding new flavor dimensions using stock instead of water or adding anchovies/fish sauce. Also recipe seems like an open book for introducing any herbs and spices like cumin, zatar, cardamom, allspice etc.
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