Creamless Creamy Tomato Soup(cook's Illustrated)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/4 cup extra virgin olive oil, plus extra for drizzling
• 1 medium onion, chopped (about 1 cup)
• 3 medium garlic cloves, minced-pressed
• 1 pinch hot red pepper flakes
• 1 bay leaf
• 2 (28 ounce) cans whole tomatoes with juice
• 1 tablespoon brown sugar
• 3 large slice good-quality bread, crusts removed, torn into 1-inch pieces
• 2 cups chicken broth or 2 cups vegetable broth
• 2 tablespoons brandy (optional)
• salt and pepper
• 1/4 cup fresh chives, chopped

Recipe

• 1 heat 2 tablespoons oil in dutch oven over medium-high heat until shimmering. add onion, garlic, red pepper flakes, and bay leaf. cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
• 2 stir in tomatoes and their juice. using a potato masher, mash until no pieces bigger than 2 inches remain. stir in sugar and bread; bring soup to a boil. reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. remove bay leaf and discard.
• 3 transfer half of soup to a blender, add 1tablespoon olive oil and process until soup is smooth and creamy, 2 to 3 minutes. be extra careful when putting hot liquids in the blender. never fill past 2/3 of the way full, and put a dish towel over the top just in case to protect your hands from getting burned by any hot liquid splashing up. transfer to a large bowl and repeat with remaining soup and oil.
• 4 rinse out dutch oven and return soup to pot. stir in chicken broth and brandy. return soup to a boil and season to taste with salt and pepper.
• 5 sprinkle each portion with pepper and chives and drizzle with olive oil. serve (of course) with grilled cheese sandwiches.