- 2 tablespoons canola oil
- 1 onion, chopped
- 1 tablespoon chopped garlic
- 4 cups canned tomatoes
- 3 slices bread, cubed
- 1/4 cup chopped fresh basil
- 1 tablespoon brown sugar
- 2 tablespoons butter
- 2 cups chicken broth
- salt and ground black pepper to taste
- 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.
- 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.
04/14/2018
recipepes.com
Creamy Tomato Soup (No Cream), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
