The Best Tomato Soup

By norsegal8

Ingredients

• 4 tablespoons olive oil
• 1 medium onion, about 1 cup - chopped
• 2 cloves garlic, about 2 teaspoons - minced or crushed
• 2 cans of whole tomatoes packed in juice, I used two quart jars of whole canned tomatoes from our garden
• 1 tablespoon brown sugar
• 3 slices large sandwich bread, crusts removed and cut into 1-inch pieces
• 2 cups chicken stock

Details

Adapted from iambaker.net

Preparation

Step 1

InstructionsHeat 2 tablespoons oil in large pot over medium-high heat until it is shimmeringAdd the chopped onion and garlic and cook, stirring frequently, until the onion is translucent, about 3 to 5 minutes.Stir in the tomatoes and their juice. Using a potato masher, mash until no pieces bigger than two inches remain.Stir in brown sugar and bread; bring soup to a boil, stirring occasionally, until the bread is completely saturated and starts to break down about 5 minutes. Reduce heat to medium.Transfer half of soup to a blender. (Or use your immersion blender and leave everything in the pot.)Add one 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.Return the soup to the pot and add two cups of chicken broth. (or add enough to reach desired consistency)Season to taste with salt and pepper.