Creamy Tomato Soup (No Cream)

Ingredients

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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