Tuesday, January 4, 2011

Creamless Creamy Tomato Soup

I love this recipe. Love it. Adore it. Would make it every day if I could. Tonight, I made it with grilled cheese sandwiches made with fresh, homemade sandwich bread. Life is good. Best of all, it even results in happy kiddo.

Yay! Happy kiddo!

It's even fast enough to be a weeknight mainstay (about half an hour of prep and cooking total).

Creamless Creamy Tomato Soup


4 tbsp extra virgin olive oil , plus more for drizzling
1 medium onion, chopped
3 medium garlic cloves, minced or pressed through garlic press
Pinch hot red pepper flakes
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice or diced tomatoes
1 tbsp brown sugar
3 large slices sandwich bread, crusts removed, cut into 1-inch pieces
2 cups low-sodium chicken or vegetable broth
2 tbsp brandy (optional)


  1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes, and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
  2. Stir in tomatoes and their juice. If using whole tomatoes, mash with a potato masher until no pieces bigger than 2 inches remain.
  3. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread starts to break down, about 5 minutes.
  4. Remove and discard bay leaf.
  5. If using a blender, transfer half of soup to blender. Add 1 tbsp oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl. Repeat with the other half of the soup and 1 tbsp oil.
  6. Rinse out Dutch oven and return soup to pot. Stir in broth and brandy (if using). Return soup to boil and season to taste with salt and pepper.
  7. Serve soup in individual bowls. Sprinkle each portion with pepper and drizzle with olive oil.

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