The best Tomato Soup!!!!

THE most Delicious Tomato Soup that flew EVERYWHERE!!!!!

My wonderful hubby subscribed to Cook’s Illustrated for me. Its been so fun, well….except for my tomato explosion. I thought I would share this fab recipe but give you a recommendation. DO NOT put more than 1 cup HOT liquid into a blender at a time. AND make sure you hold on tight!!! Despite all the drama. This soup is awesome and will take over my Campbell’s canned soup. Yeah for no additives and no cream. Its so easy….and takes about a half hour to make. It even turned a non tomato soup eater in to a new fan….. ;)
So here is the info:
Creamless Creamy Tomato Soup

¼ cup EVOO plus more for drizzling (extra virgin olive oil)
1 medium onion, chopped medium (about 1 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 TBLS)
1 pinch hot red pepper flakes (optional)
1 bay leaf
2 (28 oz) cans whole tomatoes packed in juice
1 TBLS brown sugar
3 large slices good-quality white sandwich bread, crusts removed, torn into 1-in. pieces
2 cups low-sodium chicken broth
Table Salt and ground black pepper
¼ cup chopped fresh chives

1. 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 a potato masher, mash until no pieces bigger than 2 inches remain (note from Sara…I used kitchen shear‘s). 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.

2. Transfer half of soup(note from Sara…. only one cup!!!!) to blender. Add 1 Tablespoon oil and process until soup is smooth and creamy, 1 minute. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth ( another note  I only added 1 cup, because I like a more tangy soup) Return soup to boil and season to taste with salt and pepper. Sprinkle each portion served with pepper and chives and drizzle with olive oil. ENJOY!!!!