This cold weather had me craving a hot bowl of tomato soup last weekend so I scrolled through my Pinterest boards and came across this recipe for Creamless Creamy Tomato Soup. The recipe is adapted from Cooks Illustrated (one of my ultimate favorites), and I slightly adapted it to my own taste (vegetable broth instead of chicken broth). The secret to making this soup creamy without adding cream is incorporating bread to help thicken the soup.
1 tablespoon extra virgin olive oil, plus more for drizzling1/2 medium onion, chopped (about 1/2 cup)
1-2 medium garlic cloves, minced
pinch of hot red pepper flakes (optional)
1 (28 oz) can crushed tomatoes
1/2 tablespoon brown sugar
1 1/2 large slices good quality sandwich bread, cubed (I used a baguette)
1 cup vegetable broth
extra virgin olive oil for garnish (optional)
Prep your sandwich bread by removing the crusts and cut into bite sized pieces.
Heat oil in a Dutch oven over medium-high heat then add onion, garlic, and red pepper flakes (if using). Cook while stirring frequently, until onion is translucent, about 3 to 5 minutes.
Stir in the crushed tomatoes, brown 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. Remove from heat.
Transfer the soup to blender or use a blender stick in the pot and process until soup is smooth and creamy. Return the soup into the dutch oven (if you transferred it to a blender) and stir in the vegetable broth. Bring the soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and drizzle with a garnish of olive oil if desired.