Thursday, January 27, 2011

Creamy Tomato Soup

The creamless creamy tomato soup recipe from Cook's Illustrated (obtained from their recipe app) is wonderful.  This soup is on a totally different level than canned tomato soup.  It has a creamy texture and a light, fresh taste.  The short ingredient list and ease with which it is made are added bonuses. 

1/4 cup extra virgin olive oil
1 medium onion, chopped medium (about 1 cup)
3 medium garlic cloves, minced
pinch hot red pepper flakes
1 bay leaf
2 (28oz) cans whole tomatoes packed in juice
1 Tab brown sugar
3 large slices good quality sandwich bread, crusts removed, torn into 1" pieces
2 cups low sodium chicken broth

Heat 2 Tab oil in Dutch oven over medium high heat until simmering.  Add onion, garlic, red pepper flakes, and bay leaf.  Cook, stirring frequently, until onion is translucent, about 4 minutes.  Stir in tomatoes and their juice.  Mash with a potato masher until no pieces bigger than 2" remain.  Stir in sugar and bread.  Bring to a boil.  Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes.  Remove and discard bay leaf. 
Transfer half of soup to a blender and add 1 Tab oil.  Blend until smooth.  Transfer to a large bowl and repeat with remaining soup and oil.  (Or, use an immersion blender in the Dutch oven and blend it all up at once.)  Return soup to Dutch oven.  Stir in chicken broth.  Return soup to a boil.  Season to taste with salt and pepper. 

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