Doug and I tried a new recipe the other night for Creamless Creamy Tomato Soup. Tomato soup is not my favorite thing, probably because my choices have always been the stuff in a can (ew) or the rich creamy stuff (bad news for my lactose-intolerant tummy). But Doug loves tomato soup and even eats the canned kind without adding any water. So, I decided to give this recipe a shot. It was SOO delicious! The recipe is from America's Test Kitchen, but I altered it slightly. Here's what we did:
1/2 red onion, chopped
2 garlic cloves, minced
pinch red pepper flakes
1 280z can whole tomatoes
1 1/2 tablespoons brown sugar
2 slices high-quality sandwich bread, torn into 1-inch pieces (we used french bread from the bakery)
1 cup low-sodium chicken broth
1 tablespoon brandy (we substituted bourbon)
black pepper
olive oil
1/8 cup chopped fresh chives
Heat olive oil over medium high heat in large pot or dutch oven. Add the onion and pepper flakes. Cook until onion is translucent, stirring frequently. Stir in the tomatoes and their juice. Mash with a potato masher until no pieces larger than 2 inches remain. Stir in the sugar and bread; bring the soup to a boil. Reduce the heat to medium
and cook, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes.
Transfer the soup to a blender (you may have to this in batches if you're blender is small). Add a touch more olive oil and process until the soup is smooth and creamy, 2 to3 minutes. Rinse out your pot/dutch oven and return the soup to the pot. Stir in the chicken broth and bourbon. Return soup to a boil and season with pepper to taste. Sprinkle chives on top and serve.
We enjoyed ours with cheese toast/grilled cheese made with cheddar on french bread. Perfect for a winter day.
