Creamless Creamy Tomato Soup

This Creamless Creamy Tomato Soup recipe offers a delightful twist to the traditional tomato soup, providing velvety smoothness and a burst of bright tomato flavor without the need for heavy cream. By incorporating canned tomatoes, brown sugar, and a surprising ingredient – torn white bread – this recipe achieves luxurious body and texture. The use of vegetable broth and optional brandy adds depth to the flavors, while a touch of red pepper flakes introduces a hint of spice. Finished with minced fresh chives and a drizzle of extra-virgin olive oil, this soup promises a delightful dining experience, perfect for a comforting lunch or dinner.

SERVES 6 TO 8

INGREDIENTS:

• ¼ cup extra-virgin olive oil, plus extra for serving
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 1 bay leaf
• Pinch of red pepper flakes (optional)
• 2 (28-ounce) cans whole peeled tomatoes
• 3 slices hearty white sandwich bread, crusts removed, torn into 1-inch pieces
• 1 tablespoon packed brown sugar
• 2 cups vegetable broth
• 2 tablespoons brandy (optional)
• Salt and pepper
• ¼ cup minced fresh chives

INSTRUCTIONS:

1. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until shimmering. Add chopped onion, minced garlic, bay leaf, and optional red pepper flakes. Cook, stirring often, until the onion becomes translucent, which should take about 3 to 5 minutes.
2. Stir in the canned tomatoes, including their juice. Use a potato masher to mash the tomatoes until no pieces larger than 2 inches remain.
3. Add the torn pieces of white bread and brown sugar to the soup. Bring the mixture to a boil and then reduce the heat to medium. Cook, stirring occasionally, until the bread is completely saturated and begins to break down, approximately 5 minutes. Remove and discard the bay leaf.
4. Transfer half of the soup to a blender. Add 1 tablespoon of olive oil and puree until the soup becomes smooth and creamy, which usually takes 2 to 3 minutes. Transfer this pureed portion to a large bowl and repeat the process with the remaining half of the soup and the remaining 1 tablespoon of olive oil.
5. Return the pureed soup to the clean pot and stir in the vegetable broth and brandy (if using). Bring the soup to a boil and season with salt and pepper to taste.
6. To serve, ladle the soup into individual bowls, sprinkling minced fresh chives on top of each serving. Drizzle some extra-virgin olive oil over the soup for added richness and presentation.

TIPS:

• Canned Whole Tomatoes: Opt for canned whole tomatoes in juice, not puree, for the best results. Their convenience and year-round availability make them ideal for this recipe.
• Cream Substitute: The torn white bread acts as a cream substitute, providing the soup with a velvety texture without the need for heavy cream.
• Blending and Straining: If your blender is not large enough to accommodate half of the soup at once, process it in three batches. For an even smoother consistency, pass the pureed mixture through a fine-mesh strainer after blending.
• Brandy Enhancement: While optional, adding brandy to the soup can elevate its flavor profile, imparting a subtle richness.
• Garnish Perfection: Just before serving, sprinkle minced fresh chives on individual bowls for a burst of color and a touch of herbal freshness. Drizzle a little extra-virgin olive oil over the soup for added richness.

This Creamless Creamy Tomato Soup recipe is sure to become a favorite in your kitchen, offering a delightful medley of flavors and textures that will satisfy your taste buds and warm your soul. Enjoy it alongside Classic Croutons or a side of crusty bread for a hearty and comforting meal.