Make Again: Yes
Recipe Source: Cook's Illustrated (Sept 2008)
Recipe Source: Best of ATK 2010
I love this recipe. I made it when the recipe first came out and knew I would make it again. I waited to blog about it until the second time, which didn't happen until this week. It won't be 3 years before I make this again.
This recipe is quite simple and very healthy. It has the feeling of Campbell's tomato soup, but probably tastes different. (It has been so long since I had that.) Basically it is canned whole tomatoes, some bread (which provides the creaminess without the cream) and onions, garlic and oil, plus some chicken broth. Using a blender makes it smooth. That is the only somewhat complicated step - transferring the soup between blender and pan.
I made a half recipe which only gave 3 servings. I had the leftovers tonight. I wished I had made a bigger batch. I think this would freeze well without any dairy in the recipe.
I'll post my simplified version here (full recipe amounts) because the recipe is so simple.
- 1-2 T. extra virgin olive oil
- 1medium onion , chopped medium
- 3 medium garlic cloves , minced
- pinch hot red pepper flakes (optional)
- 1 bay leaf
- 2 (28-ounce) cans whole tomatoes packed in juice
- 1 tablespoon brown sugar
- 3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
- 2cups low-sodium chicken broth
- Salt and ground black pepper
- Saute onion, garlic and pepper in 1 T of oil (they suggest 2T) till softened.
- Add tomatoes and crush with potato masher. Add brown sugar and bay leaf and bread. Bring to a boil and simmer for 5 minutes until bread breaks down.
- Remove bay leaf and transfer half of soup to a blender. They suggest adding more oil now but I didn't and I don't think it needs it. Blend for 2-3 minutes until smooth and creamy.
- Pour into bowl. Repeat with second batch.
- Rinse pot and return soup to reheat and add chicken broth. Season to taste. Add optional brandy and chives.