Woah. Woah woah woah. Just because I haven't been posting doesn't mean I haven't been cooking. Let me tell you a thing or two about a thing or two.
First of all- I got a freaking bread maker. And I made me some damn good french loaves today. I'm too excited to write more about it right now. Just know that you should probably be jealous of me.
Second- the soup. Creamless creamy tomoto soup. Super easy and sooooo yummy. And not too bad for you either.
Creamless Creamy Tomato Soup (via Cooks Illustrated)
|1/4||cup extra virgin olive oil|
|1||medium onion, chopped medium (about 1 cup)|
|3||medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)|
|Pinch hot red pepper flakes |
|2||(28-ounce) cans whole tomatoes packed in juice|
|1||tablespoon brown sugar|
|3||large slices sandwich bread , crusts removed, torn into 1-inch pieces|
|2||cups low-sodium chicken broth|
|1/4||cup chopped fresh chives|
Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. 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. Remove and discard bay leaf.
Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.