A creamless creamy tomato soup — now that’s dreamy!
A bowl of soup is like a blank piece of paper ready for your creative touches. Garnish bowls of soup with any of the following: a handful of croutons, a sprinkling of minced fresh herbs (chives and parsley are especially good), a dollop of yogurt or sour cream, a drizzle of extra-virgin olive oil, or chopped nuts or sunflower seeds.
Creamless Creamy Tomato Soup
Serves 1 to 2 (makes 2 cups)
2 tablespoons extra-virgin olive oil
2 tablespoons chopped shallot
1 garlic clove, peeled and minced
1 (14.5-ounce) can diced tomatoes, opened
1/2 cup chicken or vegetable broth
1 slice hearty white sandwich bread, torn into 1-inch pieces
1 teaspoon packed brown sugar
1. In a large saucepan, heat oil over medium-low heat for 1 minute (oil should be hot but not smoking). Add shallot and garlic and cook, stirring occasionally, until softened and lightly browned, about 3 minutes.
2. Pour tomatoes and their juice into the saucepan. Stir in broth, bread and sugar. Increase heat to medium-high and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until bread starts to fall apart, about 5 minutes.
3. Remove pan from heat. Let tomato mixture cool for 5 minutes.
4. Transfer tomato mixture into a blender jar. Place lid on top of blender and hold lid firmly in place with a folded dish towel. Process until smooth, 1 to 2 minutes. Pour soup into bowls or mugs and serve.
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