Creamy Tomato Soup Without The Cream - cooking recipe

Ingredients

4 teaspoons extra virgin olive oil
1 medium onion, chopped medium (about 1 cup)
3 medium garlic cloves, minced (or pressed through garlic press, about 1 tablespoon.)
1 pinch hot red pepper flakes (optional)
1 bay leaf
2 (28 ounce) cans whole tomatoes (packed in tomatoe juice)
1 teaspoon brown sugar
3 large slice good-quality whole wheat bread, crusts removed, torn into 1-inch pieces
2 cups low sodium chicken broth (fat free)
2 tablespoons brandy (optional)
salt & fresh ground pepper, to taste
1/4 cup chopped fresh chives

Preparation

Spray Dutch oven with cooking spray and heat 2 teaspoons oil over medium heat until shimmering.
Add onion, garlic, red pepper flakes (if using), and bay leaf.
Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
Stir in tomatoes and their juice.
Using potato masher, mash until no pieces bigger than 2 inches remain.
Stir in 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, about 5 minutes.
Remove and discard bay leaf.
Transfer half of soup to blender. (If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot.).
Add 1 teaspoon oil and process until soup is smooth and creamy, 2 to 3 minutes.
Transfer to large bowl and repeat with remaining soup and oil.
(For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth.).
Rinse out Dutch oven and return soup to pot and heat to a simmer.
Stir in chicken broth and brandy (if using) and bring to a simmer.
Season to taste with salt and pepper.
Serve soup in individual bowls.
Sprinkle each portion with pepper and chives.