The BEST Tomato Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 4 tbsp. of olive oil
- 1 medium onion (about 1 cup - chopped)
- 2 cloves of garlic (about 2 teaspoons - minced or crushed)
- 2 cans of whole tomatoes packed in juice (i used two qua
- 1 tbsp. of brown sugar
- 3 slices of large sandwich bread (crusts removed and cut i
- 2 c of chicken stock
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (2g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
[ { "@type": "HowToStep", "text": "Heat 2 tablespoons oil in large pot over medium-high heat until it is shimmering" }, { "@type": "HowToStep", "text": "Add the chopped onion and garlic and cook, stirring frequently, until the onion is translucent, about 3 to 5 minutes." }, { "@type": "HowToStep", "text": "Stir in the tomatoes and their juice. Using a potato masher, mash until no pieces bigger than two inches remain." }, { "@type": "HowToStep", "text": "Stir in brown sugar and bread; bring soup to a boil, stirring occasionally, until the bread is completely saturated and starts to break down about 5 minutes. Reduce heat to medium." }, { "@type": "HowToStep", "text": "Transfer half of soup to a blender." }, { "@type": "HowToStep", "text": "Add one 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." }, { "@type": "HowToStep", "text": "Return the soup to the pot and add two cups of chicken broth. (or add enough to reach desired consistency)" }, { "@type": "HowToStep", "text": "Season to taste with salt and pepper." } ]
