Recipe by saoirsespeaker
Cooks Illustrated 2008
Top Review by Loveitall
5 star fantastic, but I changed some things- I used fire roasted diced tomatoes; I put the bread crumbs, crust and all in the food processor and made them a fine crumb and then add them to the pot with the tomatoes. I 1/2 t of basil and totally forgot to add the chicken broth (did not miss it). I also did not have any chives. I processed everything with the food processor until smooth before serving. Served it to company and they loved it!
- 1⁄4 cup extra virgin olive oil, plus more for drizzling
- 1 medium onion, chopped medium (about 1 cup)
- 3 medium garlic cloves (equal one tbs minced or pressed through garlic press)
- 1 pinch hot red pepper flakes (optional)
- 1 bay leaf
- 2 (28 ounce) cans whole tomatoes, in juice
- 1 tablespoon brown sugar
- 3 slices sandwich bread
- 2 cups low sodium chicken broth
- 2 tablespoons brandy (optional)
- 1 dash salt
- 1 dash ground black pepper
- 1⁄4 cup chopped fresh chives
Directions See How It's Made
- Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread (Crustless, torn into one inch pieces); bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.
- Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.