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1
If your tomatoes are not garden fresh it is better to use canned tomatoes.
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Buy canned whole tomatoes if possible, check the label and watch out of large amounts of added salt.
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To peel tomatoes:
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Bring a pot of water to the boil.
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Cut an x on the bottom of tomatoes, blanch for 20 seconds, peel and chop over a bowl to catch any juices.
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Alternatively you can strain through a fine sieve later to remove the peel.
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This will also remove seeds and make the soup super duper creamy!
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8
If using cherry tomatoes just cut in half and strain to remove peels later.
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9
To make the soup:
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Heat olive oil in a large pot over medium-high heat.
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11
Add the onions, garlic, red pepper flakes (to taste), and two bay leaves.
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Cook, stirring frequently, until the onions are soft and translucent, about 4 to 6 minutes.
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13
Add the tomatoes and any accumulate juices, sugar, bread and the stock.
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14
Bring the soup to the boil.
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Reduce the heat to medium or medium-low to cook, stirring frequently, cooking for about 10 minutes.
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16
Remove the bay leaf.
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Use a hand-held immersion blender or process in batches (no more than 1/2 full) in a blender.
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Use a towel to hold the top, be careful it's hot!
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Either way, blend until smooth.
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20
Strain the soup through a fine sieve to remove any skins and/or seeds and make for a velvety smooth soup.
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21
Return the soup to the pot, add a few tablespoons of sherry or red wine if desired and heat through.
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22
Taste, season with salt and black pepper as needed.
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23
If you used canned tomatoes with salt and canned or powdered stock you will likely not need to add any salt.
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24
Taste first then adjust the seasoning.
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25
Ladle into soup bowls, drizzle some extra-virgin olive olive and sprinkle some parsley leaves on top.
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26
Serve warm with crackers, croutons or grilled cheese sandwiches.
