The Best Tomato Soup

• Produce

  • 2 cloves Garlic
  • 1 Onion, medium
  • 2 cans Tomatoes, whole

• Canned Goods

  • 2 cups Chicken stock

• Baking & Spices

  • 1 tbsp Brown sugar

• Oils & Vinegars

  • 4 tbsp Olive oil

• Bread & Baked Goods

  • 3 slices Sandwich bread, large

Found on iambaker.net

Description

Ingredients

• 4 tablespoons of olive oil
• 1 medium onion (about 1 cup) - chopped
• 2 cloves of 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 of brown sugar
• 3 slices of large sandwich bread (crusts removed and cut into 1-inch pieces)
• 2 cups of chicken stock

Directions

• Heat 2 tablespoons oil in large pot over medium-high heat until it is shimmering
• Add 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 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 blender.
• 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.