Creamless Creamy Tomato Soup


1/3 onion, chopped

1 clove garlic, minced

Red pepper flakes

1 bay leaf

1 can stewed tomatoes, in their juice

½ T brown sugar

2 large slices white bread, crust removed

1 c chicken or vegetable broth

1 T brandy

Salt & pepper

Fresh chives


1.       Sauté onion for 3 minutes over medium heat. Add garlic & pepper flakes and sauté 2 more minutes

2.       Stir in tomatoes and mash them with a potato masher. Add 1/2 a cup of water or broth if the tomatoes are not covered with liquid.

3.       Stir in sugar & bread squares and bring to a boil. Simmer for 5 minutes, or until the bread breaks down.

4.       Remove bay leaf and transfer ½ of the soup to a blender. Add  a spoon of olive oil and blend until smooth and creamy, about 2-3 minutes. Repeat with the remaining soup.

5.       Return the soup to the pot and add the broth & brandy. Return to a boil and season with salt & pepper.