Creamless Creamy Tomato Soup

Cook's Illustrated

Serves 6-8

1/4 cup evoo
1 med. onion, rough chop (1 cup)
3 cloves garlic, minced
Pinch of red pepper flakes
1 bay leaf
2 (28 oz) cans of whole tomatoes packed in juice
1 tbsp brown sugar
3 lg. slices good quality white sandwich bread, no crust, torn
2 cups low-sodium chicken broth
2 tbsp brandy (opt)
Salt and pepper
1/4 cup fresh chives

After pureeing, you can put through a strainer for an even smoother soup.

Heat 2 tbsp oil in Dutch oven over medium high heat until shimmering. Add onion, garlic, red pepper and bay leaf. Cook, stirring frequently, until onion is translucent, 3-5 minutes. Stir in tomatoes and juice. Using potato masher, mash until no pieces bigger than 2 inches remain. 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 bay leaf.

Transfer half of soup to blender. Add 1 tbsp oil and process until soup is smooth and creamy, 2-3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy. Return soup to boil and season with salt and pepper. Serve in individual bowls with pepper and chives.