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1
Over medium-high heat, heat 1 1/2 tablespoons of the olive oil in a large non-reactive soup pot.
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2
Add the onion, saute for 2 or 3 minutes then add the garlic, red pepper flakes (optional) and the bay leaf.
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3
Continue cooking for another 2 to 3 minutes until the onions become clear.
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4
Add the tomatoes with their juice.
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5
Stir and break up the tomatoes with the back of a wooden spoon.
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6
Bring to a boil and add the sugar and diced bread.
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7
Reduce the heat slightly and cook, stirring once in a while for another 5 minutes.
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8
Fish out the bay leaf and discard.
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9
Use a hand blender or transfer in batches to a blender.
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10
Process each batch, adding about one tablespoon of olive oil until smooth and creamy.
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11
Be careful the soup is hot, only fill the blender about 1/2 full before blending smooth.
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12
Use a dish towel to hold the lid of the blender to protect your hands.
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13
If blending in batches place blended soup temporarily in a bowl while blending the next batch.
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14
Note: if you want to make an extra super creamy smooth soup, use a fine-mesh sieve to strain the soup when you return the soup to the pot.
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15
Rinse out the soup pot and return to the heat and transfer the blended soup back into the pot.
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16
Add the vegetable stock, stir and increase the heat to medium-high.
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17
If desired, add the sherry and bring the soup to the boil.
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18
Turn off the heat.
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19
Taste, season with salt and pepper, taste again and adjust seasoning.
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20
Serve in bowls sprinkled with chives (if desired) as a garnish and fresh ground pepper.
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21
Drizzle a bit of good extra-virgin olive oil on top if desired.
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22
Matches perfectly with grilled cheese sandwiches.
