Creamless Creamy Tomato Soup

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Pre-Notes

If you do not have an immersion blender, carefully puree soup in a few batches in a blender.

Ingredients

1. 1/4 c extra virgin olive oil, plus more for drizzling
2. 1 medium onion, chopped medium (1 c)
3. 3 medium garlic cloves, minced (1 T)
4. pinch of red pepper flakes (optional)
5. 1 bay leaf
6. 2 (28 oz) cans whole tomatoes packed in juice
7. 1 T brown sugar
8. 3 large slices good quality sandwich bread, crusts removed, torn into 1 in pieces
9. 2 c chicken broth, reduced sodium
10. 2 T brandy (optional)
11. chives and croutons for garnish

Instructions

1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering.
2. Add onion, garlic, red pepper flakes (if using), and bay leaf.
3. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
4. Stir in tomatoes and their juice.
5. Using potato masher, mash until no pieces bigger than 2 inches remain.
6. Stir in sugar and bread; bring soup to boil.
7. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes.
8. Remove and discard bay leaf.
9. Add 2 T oil to soup and puree with an immersion blender.
10. Stir in chicken broth and brandy (if using).
11. Return soup to boil and season to taste with salt and pepper.
12. Serve soup in individual bowls.
13. Sprinkle each portion with croutons and chives and drizzle with olive oil.

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