Tomato Soup

Ingredients

• 4 tbsp. of olive oil
• 1 medium onion (about 1 cup) – chopped
• 2 cloves of garlic (about 2 teaspoons) – minced or crushed
• 1 bay leaf
• 2 cans of whole tomatoes packed in juice (28 ounce)
• 1 tbsp. of brown sugar
• 3 slices of large sandwich bread (crusts removed and cut into 1-inch pieces)
• 2 c of chicken stock

Directions

• Heat two tablespoons oil in giant pot or Dutch kitchen appliance over medium-high heat till it's shimmering

• Add the onion, garlic, and herb.

• Cook, stirring oft, till the onion is semitransparent, regarding three to five minutes.

• Stir within the tomatoes and their juice. victimization potato masher, mash till no items larger than two inches stay.

• Stir in sugar and bread; bring soup to boil.

• scale back the warmth to medium and cook, stirring often, till the bread is totally saturated and starts to interrupt down, regarding five minutes.

• take away and discard herb.

• Transfer half soup to liquidizer.

• Add one tablespoon oil and method till soup is sleek and creamy, two to three minutes. Transfer to giant bowl and repeat with remaining soup and oil.

• Rinse out the pot you roasted the soup in and come back the soup to the pot.

• Stir in up to two cups of chicken (or vegetable) broth till soup reaches desired thickness.

• come back soup to boil and season to style with salt and pepper.

• ex gratia garnishes embrace cut parsley, contemporary cut basil or croutons.