Creamy Tomato Soup


  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • pinch hot red pepper flakes
  • 1 bay leaf
  • 2 28 oz cans whole tomatoes, undrained
  • 1 tablespoon brown sugar
  • 3 large slices whole wheat bread, cut into 1-inch pieces
  • 2 cups low-sodium chicken broth
  • 2 tablespoons brandy
  • salt & pepper to taste
  • 1/4 cup chives, chopped


  1. Heat olive oil in Dutch oven over medium-high heat. Add onions, garlic, red pepper flakes and bay leaf. Cook, stirring frequently, until onions are translucent, 3-5 minutes.
  2. Stir in tomatoes and their juice, crushing with your hands. Stir in brown sugar and bread; bring soup to a boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starting to break down, about 5 minutes.
  3. Discard bay leaf. Add 1 tablespoon olive oil and process soup with immersion blender until smooth and creamy.
  4. Stir in chicken broth and brandy. Return soup to boil and season to taste with salt and pepper.
  5. Serve, sprinkeld with chopped chives.
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