Updated: Nov 12, 2020
Creamy tomato soup - By Skye
It tastes delicious!
2 tbsp olive oil
2 tbsp chopped shallot
1 garlic clove, peeled and minced
1 (14.5 ounce) can diced tomatoes, opened
½ cup chicken or vegetable broth
1 slice hearty white sandwich bread, torn into 1 inch pieces
1 tsp packed brown sugar
In a large saucepan, heat oil over medium heat for 1 minute. Add shallot and garlic and cook stirring occasionally with a wooden spoon until softened and lightly browned, about 3 minutes.
Carefully pour tomatoes and their juice into the saucepan.
Stir in broth, bread, and sugar. Increase heat to medium-high and bring to boil. Reduce heat to medium and cook, stirring occasionally, until bread starts to fall apart, about 5 minutes.
Turn off heat and slide saucepan to cool burner. Let the tomato mixture cool for 5 minutes.
Use a ladle to carefully transfer tomato mixture into a blender. Place the lid on top of the blender and hold the lid firmly in place. Blend until smooth, 1 to 2 minutes. Pour the soup into bowls or mugs and serve.