Creamy (cream-less) Tomato Soup
Prep Time Minutes 10
Cook Time 20 Minutes
|Prep Time Minutes 10||Cook Time 20 Minutes||Passive Time||Servings People|
Creamy Tomato soup is delicious, but who can eat all that cream on a regular weeknight dinner? Cooks Illustrated (of course) came up with a great way to mimic the creaminess of tomato soup without the cream, and this recipe is an adaptation from that. This easy to make soup, is our go to soup to eat with grilled cheese and our favorite paninis. I love to make extra and freeze some for future use.
- 1/4 Cup Extra virgin olive oil
- 1 Onion chopped
- 3 Cloves Garlic minced
- pinch Red pepper flakes
- 1 Bay Leaf
- 2 TBS Brandy
- 2 28 ounce Cans Whole tomatoes
- 3 Slices Whole wheat sandwich bread*
- 1 TBS Brown Sugar
- 2 Cups Broth
- salt and pepper to taste
- Fresh herbs (oregano chives, basil)
- Heat 2 TBS oil in a large Dutch Oven over medium high heat.
- Add onions, garlic, pepper flakes and Bay Leaf.
- Sautee for 3-5 minutes.
- Add brandy and cook until it is mostly evaporated.
- Stir in tomatoes and their juices and mash the tomatoes, so they can more easily break down.
- Add bread, sugar and broth and bring to a boil and then simmer for 20 minutes. Add salt and pepper to taste.
- Before blending REMOVE the Bay Leaf!
- Add remaining olive oil (2 TBS) and blend the soup with an immersion blender until the soup has reached a creamy consistency.
- Top with fresh herbs of your choice. Serve with grilled cheese or paninis.
*I use the Sandwich bread heels, that no one wants to use in their sandwiches. You can save them in a bag in the freezer and use them when you want to make this recipe or breadcrumbs.