Creamless Creamy Tomato Soup(Cook'S Illustrated)

Name: Creamless Creamy Tomato Soup(Cook'S Illustrated)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil, plus extra for drizzling; 1 medium onion, chopped (about 1 cup); 3 medium garlic cloves, minced-pressed; 1 pinch hot red pepper flakes; 1 bay leaf; 2 (28 ounce) cans whole tomatoes with juice; 1 tablespoon brown sugar; 3 large slice good-quality white bread, crusts removed, torn into 1-inch pieces; 2 cups chicken broth or 2 cups vegetable broth; 2 tablespoons brandy (optional); salt and pepper; 1/4 cup fresh chives, chopped

Servings: persons

1/4 cup extra virgin olive oil, plus extra for drizzling
1 medium onion, chopped (about 1 cup)
3 medium garlic cloves, minced-pressed
1 pinch hot red pepper flakes
1 bay leaf
2 (28 ounce) cans whole tomatoes with juice
1 tablespoon brown sugar
3 large slice good-quality white bread, crusts removed, torn into 1-inch pieces
2 cups chicken broth or 2 cups vegetable broth
2 tablespoons brandy (optional)
salt and pepper
1/4 cup fresh chives, chopped

1
Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes, and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
2
Stir in 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 a boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove bay leaf and discard.
3
Transfer half of soup to a blender, add 1tablespoon olive oil and process until soup is smooth and creamy, 2 to 3 minutes. Be extra careful when putting hot liquids in the blender. Never fill past 2/3 of the way full, and put a dish towel over the top just in case to protect your hands from getting burned by any hot liquid splashing up. Transfer to a large bowl and repeat with remaining soup and oil.
4
Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy. Return soup to a boil and season to taste with salt and pepper.
5
Sprinkle each portion with pepper and chives and drizzle with olive oil. Serve (of course) with grilled cheese sandwiches.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, plus extra for drizzling, 1 medium onion, chopped (about 1 cup), 3 medium garlic cloves, minced-pressed, 1 pinch hot red pepper flakes, and more.

Yes, Creamless Creamy Tomato Soup(Cook'S Illustrated) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!