Quick Chunky Tomato Soup

Name: Quick Chunky Tomato Soup
Ingredients: 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 (optional); 1 bay leaf; 2 (28-ounce) cans whole tomatoes packed in juice; 1 tablespoon brown sugar; 3 large slices bread , crusts removed, torn into 1-inch pieces; 2 cups high quality chicken broth; chopped chives or green onions to garnish

10 ingredients

1 steps

Ingredients

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 (optional)
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices bread , crusts removed, torn into 1-inch pieces
2 cups high quality chicken broth
chopped chives or green onions to garnish

Directions

1

{"0":"Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes, and bay leaf. Cook, stirring frequently, until onion is barely translucent, 3 to 5 minutes.","2":"Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain.","4":"Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes.","6":"Remove and discard bay leaf.","7":"Process to your desired chunkiness.","9":"Stir in chicken broth. Return soup to boil and season to taste with salt and pepper.","11":"Serve soup in individual bowls. Sprinkle each portion with pepper and chives. Serve with bacon and crusty french bread."}