Tomato Soup

Tomato Soup

6 Servings
 
Ingredients
  • 1/4 cup olive oil, extra virgin, plus more for drizzling
  • 1 medium onion, chopped
  • 3 medium garlic cloves, minced
  • 1 pinch red pepper flakes
  • 1 bay leaf
  • 48 ounces canned whole tomatoes packed in juice
  • 1 tablespoon brown sugar
  • 3 slices white bread, crusts removed, torn into 1-inch pieces
  • 2 cups chicken stock
  • 2 tablespoons brandy
  • 1/4 cup chives, chopped
Sweat the Aromatics
  1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering.
  2. Add onion, garlic, red pepper flakes, and bay leaf.
  3. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
Add the Tomatoes and Sugar, Simmer
  1. Stir in tomatoes and their juice.
  2. Using an immersion blender, blend until no pieces bigger than 2 inches remain.
  3. Stir in sugar and bread; bring soup to boil.
  4. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes.
  5. Remove and discard bay leaf.
Blend
  1. Transfer half of soup to blender.
  2. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes.
  3. Transfer to large bowl and repeat with remaining soup and oil.
  4. Rinse out Dutch oven and return soup to pot.
  5. Stir in chicken broth and brandy.
  6. Return soup to boil and season to taste with salt and pepper.
  7. Serve soup in individual bowls.
  8. Sprinkle each portion with pepper and chives and drizzle with olive oil.