Ingredients
· 1/4cup extra virgin olive oil , plus more for drizzling
· 1medium onion , chopped medium (about 1 cup)
· 3medium 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
· 1tablespoon brown sugar
· 3large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
· 2cups low sodium vegetable broth
· 1/4cup chopped fresh chives
I roasted several roma tomatoes, drizzled with olive oil & sprinkled w/granulated garlic, basil & oregano, to add to the flavor. The romas were from our local food co-op so really add something special to it.
Instructions
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 vegetable 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.
This soup is a favorite at the house & the girls requested it again. I'm serving it for the end of Rush week, because they've all lost their voices, had little to no sleep and are in need of some major comfort food.
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