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1
Chop onion and garlic. You will be blending or purifying this so it does not have to be too fine.
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2
Cut up 3 slices of bread into 1-inch cubes.
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3
Heat 2 tablespoons oil and butter in large pot or Dutch oven over medium-high heat.
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4
Add the onion and garlic.
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5
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 2 inches remain. Stir in sugar and bread; bring soup to boil.
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6
Reduce the heat to medium and cook, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes.
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7
Transfer half of soup to a blender.
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8
Process until soup is smooth and creamy, about 2 to 3 minutes. Transfer to a large bowl and repeat with remaining soup and oil.
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9
OPTIONAL:
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10
Rinse out the pot you cooked the soup in and return the soup to the pot.
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11
Stir in up to 2 cups of chicken (or vegetable) broth until soup reaches desired thickness.
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12
Or, add heavy cream to create a thick soup base perfect for dunking grilled cheese.
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13
Season to taste with salt and pepper.
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14
Optional garnishes include chopped parsley, fresh chopped basil, croutons, or a dollop of sour cream.
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15
(Recipe adapted from Kathy Meister's StartCooking.com)
