Creamy Tomato Soup (No Cream)

Name: Creamy Tomato Soup (No Cream)
Total time: 35
Yield: 4
Ingredients: 2 tablespoons canola oil; 1 onion, chopped; 1 tablespoon chopped garlic; 4 cups canned tomatoes; 3 slices bread, cubed; ¼ cup chopped fresh basil; 1 tablespoon brown sugar; 2 tablespoons butter; 2 cups chicken broth; salt and ground black pepper to taste

Recipe by geome from allrecipes.com

Lunch 35 Mins.

Ingredients

4 servings

•

2 tablespoons canola oil
•

1 onion, chopped
•

1 tablespoon chopped garlic
•

4 cups canned tomatoes
•

3 slices bread, cubed

•

¼ cup chopped fresh basil
•

1 tablespoon brown sugar
•

2 tablespoons butter
•

2 cups chicken broth
•

salt and ground black pepper to taste

Instructions

Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.