creamy tomato soup (no cream)

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 1 onion, chopped
• 1 tablespoon chopped garlic
• 4 cups canned tomatoes
• 3 slices bread, cubed
• 1/4 cup chopped fresh basil
• 1 tablespoon brown sugar
• 2 tablespoons butter
• 2 cups chicken broth
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat oil in a dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. add tomatoes to onion mixture, crushing with a potato masher. stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
• pour tomato mixture into a blender no more than half full; add butter. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. return pureed soup to dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. season soup with salt and pepper.