Creamy Tomato Soup (No Cream)


  • 2 tablespoons canola oil
  • 1onion, chopped
  • 1 tablespoon chopped garlic
  • 4 cups canned tomatoes
  • 3 slices bread, cubed
  • ¼ cup chopped fresh basil
  • 1 tablespoon brown sugar
  • 2 tablespoons butter
  • 2 cups chicken broth
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.


  • Step 2

    Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.

  • Cook's Notes:

    I recommend using home-canned tomatoes.

    Substitute 1 tablespoon dried basil for the fresh basil, if desired.

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