tomato soup
2023-11-24
Ingredients
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 ct. medium onion, chopped medium (about 1 c.)
- 3 ct. medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- pinch hot red pepper flakes (optional)
- 1 ct. bay leaf
- 2 ct. 28 oz. cans whole tomatoes packed in juice
- 1 tbsp. brown sugar
- 3 large slices good-quality sandwich bread, crusts removed, torn into 1-inch pieces
- 2 c. low-sodium chicken broth
- 2 tbsp. brandy (optional)
- salt and ground black pepper
- 1/4 c. chopped fresh chives
Directions
- heat 2 Tbsp. oil in dutch oven over medium-high heat until shimmering.
- add 1 ct. onion, 3 ct. chopped garlic, pinch red pepper flakes, and 1 ct. bay leaf.
- cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
- stir in tomatoes and their juice. using a potato masher, mash until no pieces bigger than 2 inches remain. stir in sugar and bread; bring soup to a boil. reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. remove bay leaf and discard.
- transfer half of soup to a blender, add 1tablespoon olive oil and process until soup is smooth and creamy, 2 to 3 minutes. be extra careful when putting hot liquids in the blender. never fill past 2/3 of the way full, and put a dish towel over the top just in case to protect your hands from getting burned by any hot liquid splashing up. transfer to a large bowl and repeat with remaining soup and oil.
- rinse out dutch oven and return soup to pot.
- stir in chicken broth and brandy.
- return soup to a boil and season to taste with salt and pepper.
- sprinkle each portion with pepper and chives and drizzle with olive oil. serve (of course) with grilled cheese sandwiches.