Creamy Tomato Soup Without the Cream

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READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray Dutch oven with cooking spray and heat 2 teaspoons oil over medium 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; 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. (If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot.).
  • Add 1 teaspoon oil and process until soup is smooth and creamy, 2 to 3 minutes.
  • Transfer to large bowl and repeat with remaining soup and oil.
  • (For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth.).
  • Rinse out Dutch oven and return soup to pot and heat to a simmer.
  • Stir in chicken broth and brandy (if using) and bring to a simmer.
  • Season to taste with salt and pepper.
  • Serve soup in individual bowls.
  • Sprinkle each portion with pepper and chives.
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