Creamless Creamy Tomato Soup
A velvety smooth with bright tomato taste and without flavor dulling cream.
Ingredients
- 1/4 cup extra virgin olive oil plus more for drizzling
- 1 medium onion chopped finely
- 4 garlic gloves minced
- 1 bay leaf
- 2 cans of whole tomatoes, packed with juices (28 ounce each)
- 1 tbsp brown sugar
- 3 slices of white bread crusts removed
- 2 cups vegetable broth low sodium preferred
- pinch of red pepper flakes (optional)
- salt
- pepper
- minced chives for garnish
Instructions
- Heat 2 tablespoons oil in a large pot over medium heat until shimmering.
- Add onion, garlic, bay leaf, and pepper flakes(if using). Cook, stirring often, until onion is translucent, 3 to 5 mins.
- Stir in tomatoes and their juice. Mash the tomatoes with a potato masher until no pieces bigger than 2 inches remains,
- Stir in bread and sugar and bring soup to boil.
- Reduce heat to medium and cook while stirring occasionally, until the bread is completely saturated and starts to break down.
- Discard the bay leaf and transfer half of soup to blender.
- Add 1 tablespoon oil and puree until soup is smooth and creamy. Transfer to large bowl and repeat with remaining soup and remaining 1 tablespoon oil.
- Return pureed soup to clean pot, let it come to boil and season with salt and pepper to taste.
- Drizzle oil and sprinkle some chives while serving.
- Best served with grilled cheese!