Ingredients
The following ingredients have 4 Servings
- 4 tablespoons olive oil
- 1 medium onion, (about 1 cup - chopped)
- 2 cloves 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 brown sugar
- 3 slices large sandwich bread, (crusts removed and cut into 1-inch pieces)
- 2 cups chicken stock
Instruction
- 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 a 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 a blender. (Or use your immersion blender and leave everything in the pot.)
- 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.
