Creamless Creamy Tomato Soup

americastestkitchen.com

Beth Holstein

subheading: GATHER YOUR INGREDIENTS:

¼ cup

extra virgin olive oil,

plus more for drizzling

1 medium onion, chopped medium (about 1 cup)

3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)

pinch hot red pepper flakes (optional)

1 bay leaf

2 (28-ounce) cans whole tomatoes packed in juice

1 tablespoon brown sugar

3 large slices

good-quality sandwich bread,

crusts removed, torn into 1-inch pieces

2 cups

low-sodium chicken broth

or vegetable broth

2 tablespoons brandy (optional)

Salt and ground black pepper

¼ cup chopped fresh chives

View Nutritional Information i

subheading: KEY EQUIPMENT:

Dutch Ovens Potato Mashers Midpriced Blenders

subheading: BEFORE YOU BEGIN:

If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the broth in step 2. To make this dish vegetarian, use vegetable broth in place of chicken broth.

Directions at americastestkitchen.com

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