- 4
Ingredients
- 1/4 cup olive oil, plus more for drizzling
- 1 medium onion, chopped medium (about 1 cup)
- 3 medium garlic cloves, minced
- 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)
- 1/4 cup chopped fresh chives
Preparation
Step 1
1. Heat 2 tablespoons oil in a Dutch oven over medium-high heat until shimmering. Add 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 and their juice. Using a potato masher, mash until no pieces bigger than 2 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. Transfer half the soup to a blender. Add one tablespoon oil and process until the soup is smooth and creamy, 2 to 3 minutes. Transfer to a large bowl and repeat with the remaining soup and 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 to taste with salt and pepper. Serve