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Creamless Creamy Tomato Soup Recipe

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This recipe for Creamless Creamy Tomato Soup, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive oil
1 onion chopped fine
2 garlic cloves minced
1 bay leaf
2 ( 28 oz ) cans whole tomatoes
1 Tbsp pack brown sugar
3 slices hearty white bread, crusts removed, torn into 1 inch pieces
2 cups chicken broth
salt and pepper
1/4 cup minced chives

Directions:
Directions:
1. Heat 2 Tbsp oil in Dutch oven over medium high heat until shimmering. Add onion and cook until softened about 7 minutes. Stir in garlic, bay leaf and cook until fragrant about 30 seconds.
2. Stir in tomatoes and their juice. Using potato masher mash until no pieces larger than 2 inches remain. Stir in bread and sugar and bring to a simmer. Reduce heat to medium and cook stirring occasionally until bread is completely saturated and starts to break down, about 5 minutes. Remove bay leaf.
3. Working in batches process soup with remaining 2 tablespoons olive oil in blender until smooth. Return soup to clean pot and stir in chicken broth. Reheat soup gently over medium low heat. Season with salt and pepper to taste. Garnish individual bowls with chives before serving.

Number Of Servings:
Number Of Servings:
6

 

 

 

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