Tomato Soup

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Recently made tomato soup for my family the other night from a recipe based off of the Creamless Creamy Tomato Soup from  For a family who is mostly lactose intolerant, this was a wonderful soup which I plan to tweak over time.

The basic soup recipe is as follows:

1/4 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 garlic press (about 1 tablespoon)
Pinch  hot red pepper flakes (optional)
1      bay leaf
2      (28-ounce) cans  whole tomatoes packed in juice
1      tablespoon  brown sugar
3      large slices  good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2      cups  low-sodium chicken broth
2      tablespoons  brandy (optional,
required in my opinion)

1. 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.

2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 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 (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 and drizzle with olive oil.

My first tweak on this recipe will be to add some dried chipolte pepper to get a smokey spicy tomato soup.  Don’t know if the rest of the family will like it, but I bet I will!!!!

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