Ingredients

The following ingredients have 4 Servings
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Medium White Onion (minced)
  • 3 Garlic Cloves (minced)
  • 1 pinch Red Pepper Flakes
  • 1 Bay Leaf
  • 56 ounces Whole Peeled Tomatoes Can ({or Peeled & Cored Roma Tomatoes})
  • 1 tablespoon Brown Sugar
  • 3 slices Soft Whole Grain Wheat Bread {crust removed (torn into 1-inch pieces})
  • 2 cups Low Sodium Chicken Broth
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 2 tablespoons Sour Cream

Instruction

  • Heat 2 tbsp. of the oil in a Dutch oven or large pot over medium heat. Add the onion, garlic, red pepper flakes, and bay leaf and cook until the onion is softened {about 5 minutes}
  • Stir in the tomatoes in their juices. Use a potato masher to mash the tomatoes until they are less than 2 inches in size. Add sugar and bread. Bring to a simmer and cook until the bread is mushy and begins to dissolve {about 5 minutes}
  • Remove the bay leaf. Use an immersion blender or puree soup in a blender (in small batches} with the remaining 2 TBSP of oil, Until the soup is smooth­. TIP: Leave the center hole out of the lid of the blender and cover with a towel. This will keep the pressure/heat in the blender OK so that it won’t explode all over you and the kitchen.
  • Meanwhile, wipe your pot clean and dry with a paper towel. Return the soup to the pot. Stir in the chicken broth, season with salt and pepper and cook over medium-low heat until hot.
  • Once the soup is ladled into bowls, spoon your sour cream into a small ziploc bag with one corner cut off. Pipe onto the top of the soup in a swirl or the shape of a heart. ENJOY!