SERVES 6 to 8
TOTAL TIME: 35 minutes
For an even smoother soup, pass the pureed mixture though a fine-mesh strainer before stirring in the chicken broth in step 3. Serve with Butter Croutons.
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1 |
onion, chopped |
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3 |
tablespoons extra-virgin olive oil, plus extra for serving |
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3 |
garlic cloves, minced |
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Pinch red pepper flakes (optional) |
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2 |
(28-ounce) cans whole peeled tomatoes |
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3 |
slices hearty white sandwich bread, crusts removed, torn into 1-inch pieces |
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1 |
tablespoon packed light brown sugar |
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2 |
cups low-sodium chicken broth |
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2 |
tablespoons brandy |
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Salt and pepper |
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ΒΌ |
cup minced fresh chives |
1. Combine onion and 1 tablespoon oil in Dutch oven and cook over medium-high heat until softened, about 3 minutes. Stir in garlic and pepper flakes, if using, and cook until fragrant, about 30 seconds. Stir in tomatoes and mash with potato masher until no pieces are larger than 2 inches.
2. Stir in bread and sugar and simmer, stirring occasionally, until bread is saturated and begins to break down, about 10 minutes. Working in batches, process soup in blender with remaining 2 tablespoons oil until smooth, about 2 minutes. Return soup to clean pot.
3. Stir in chicken broth and brandy, bring to brief simmer, and season with salt and pepper to taste. Sprinkle individual portions with chives and drizzle with oil before serving.