Creamless Creamy Tomato Soup
Recipe type: Soup
- ¼ c. olive oil, plus extra for drizzling (see note)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 2 (28 oz) cans whole tomatoes (or 2 quarts of home-bottled tomatoes)
- 3 slices high-quality white sandwich bread, crusts removed, torn into 1-inch pieces
- 1 tbsp. brown sugar
- 1 (14 oz) can chicken broth
- Salt & Pepper
- ¼ c. chopped fresh chives
- Heat 2 tbsp of the oil, in a large kettle, over medium-high heat until shimmering. Add the onion, garlic, and bay leaf. Saute until onion is translucent, 3 to 5 minutes.
- Stir in the tomatoes with their juice. Mash with a potato masher until no pieces bigger than 2 inches remain.
- Stir in the bread and sugar and bring the soup to a boil. Reduce the heat to medium and cook, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes.
- Remove and discard the bay leaf. Add the remaining 2 tbsp. olive oil.
- Using a hand blender, process the soup 2 to 3 minutes, until the soup is smooth and creamy.
- Stir in the chicken broth. Return the soup to a boil and season with salt and pepper to taste. Ladle the soup into bowls, sprinkle with the chopped chives, drizzle with olive oil, and serve.
The soup, minus the garnish, can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil. If you do not have a hand blender, you could pour it into a regular blender and blend that way. I would separate it into 2 or 3 batches so that it doesn't overflow.