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Tomato Soup Recipe

Ingredients

How to make it

  • Heat 2 tablespoons of olive oil in a Dutch oven over medium high heat until shimmering. Add the onions, garlic, red pepper flakes (if using), and bay leak. Cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Stir in the tomatoes and juice. Using a potato masher, mash tomatoes until pieces no bigger than 2 inches remain. Stir in the bread and the sugar. Bring to a boil. Reduce heat to medium and cook, stirring frequently until bread starts to break down, about 5 minutes. Remove and discard the bay leaf.
  • Transfer half the soup to a blender. Add 1 tablespoon of oiive oil. Process until the soup is smooth and creamy, 2 to 3 minutes. Transfer to a large bowl and repeat with the remaining soup. Rinse and dry the Dutch oven and return the soup to the pot.Stir in chicken broth and brandy (if using). Return the soup to the boil and salt and pepper to taste. Ladle the soup into bowls. Sprinkle with chives and olive oil.
  • NOTE: If you have an immersion blender, then simply use it instead of transferring soup to a blender.

People Who Like This Dish 4
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    " It was excellent "
    pointsevenout ate it and said...
    Tasty, thick, creamy, delicious.
    See Tomato Soup for more stick to the spoon goodness.
    6/4/16
    Was this review helpful? Yes Flag

The Cook

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