Creamless Creamy Tomato Soup
Source: Cooks Illustrated Magazine
(click here to print recipe)
|2||T. extra virgin olive oil (original recipe called for 1/4 cup but I cut it back)|
|1||medium onion , chopped (about 1 cup)|
|3||medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)|
|pinch hot red pepper flakes (optional--I used 1/4 tsp.)|
|2||28-oz. cans whole tomatoes packed in juice|
|1||T. brown sugar|
|3||large slices good-quality white bread, crusts removed, torn into 1-inch pieces|
|2||cups low-sodium chicken broth|
|2||T. brandy (optional--I omitted)|
|1/4||cup chopped fresh chives or green onion tops|
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 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 and discard bay leaf.
Transfer half of soup to blender. Process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup.
Return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives or green onions, and drizzle with olive oil, if desired.
I estimated that this makes about six 12-oz. servings with about 170 calories per serving.
I don't have an immersion blender, but using it to blend the soup in the pot would be ideal if you own one. I thought I would give an electric mixer a try instead. EPIC FAIL. Take my word for it.