Creamless Tomato Soup given to us by Jan Francisco edited by: Blake Francisco

Creamless Creamy Tomato Soup

• ¼ cup extra-virgin olive oil, plus more for drizzling
• 1 medium onion, chopped medium (about 1 cup)
• 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) Pinch red pepper flakes (OPTIONAL)
• 1 bay leaf
• 2 (28-ounce) cans whole tomatoes
• 1 tablespoon brown sugar
• 3 large slices good quality white sandwich bread crusts removed, torn into 1-inch pieces
• 2 cups low-sodium chicken broth
• 2 tablespoons brandy (OPTIONAL) salt & ground black pepper
• ¼ cup chopped fresh chives

1.     1.   Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat until shimmering, about 1 minute. Add the onion, garlic, red pepper flakes, (if using), and bay leaf. Cook, stirring frequently, until the onion is translucent, 3 to 5 minutes. Stir in the tomatoes with their juice. Using a potato masher, mash until no pieces bigger than2 inches remain. Stir in the sugar and bread; bring the soup to a boil. Reduce the heat to medium and cook, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes. Remove and discard the bay leaf.

2.       2. Remember to think about what a wonderful husband you have!

3.       3. Transfer half of the soup to a blender. Add 1 tablespoon more oil and process until the soup is smooth and creamy, 2 to 3 minutes. Transfer to a large bowl and repeat with remaining soup and the remaining 1 tablespoon oil. Rinse out the Dutch oven and return the soup to the pot. Stir in the chicken broth and brandy (if using). Return the soup to a boil and season with salt and pepper to taste. Serve the soup in individual bowls, each portion sprinkled with pepper and chopped chives and drizzled with olive oil.

4.      4.  Enjoy! Use caution while eating quickly it may be extremely hot. 

        Well, there you have it, the recipe of the day. I hope it is fabulous; until next time.