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Creamless Creamy Tomato Soup
A rich and comforting tomato soup that achieves a velvety texture without a drop of heavy cream. Torn pieces of white sandwich bread blend directly into the broth to create a thick, luxurious body. It is perfect for a cozy weeknight dinner alongside a grilled cheese sandwich. The flavor is bright and savory, balanced by a touch of brown sugar and optional brandy.
Ingredients
- ¼ cup extra-virgin olive oil, plus extra for serving
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 bay leaf
- Pinch red pepper flakes (optional)
- 2 (28-ounce) cans whole peeled tomatoes
- 3 slices hearty white sandwich bread, crusts removed, torn into 1-inch pieces
- 1 tablespoon packed brown sugar
- 2 cups chicken or vegetable broth
- 2 tablespoons brandy (optional)
- Salt and pepper
Instructions
- 1Warm two tablespoons of olive oil in a Dutch oven over medium-high heat until it shimmers. Stir in the chopped onion, minced garlic, bay leaf, and red pepper flakes if you are using them.
- 2Cook the mixture for three to five minutes, stirring frequently, until the onions turn translucent. Pour in the canned tomatoes along with their juices. Use a potato masher to break down the tomatoes until the largest pieces are about two inches in size.
- 3Add the torn sandwich bread and brown sugar to the pot, stirring well to combine, and bring the liquid to a boil.
- 4Lower the heat to medium and let the soup cook for about five minutes. Stir occasionally until the bread is fully saturated and begins falling apart, then remove and discard the bay leaf.
- 5Carefully ladle half of the hot soup into a blender. Pour in one tablespoon of olive oil and blend for two to three minutes until the mixture is completely smooth and creamy.
- 6Pour the blended soup into a large bowl. Repeat the blending process with the rest of the unblended soup and another tablespoon of olive oil. Pour all the blended soup back into the pot, then stir in the broth and the optional brandy.
- 7Place the pot back over medium heat and bring the soup to a brief simmer. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and finish with a drizzle of extra olive oil.