Best Creamless Creamy Tomato Soup Recipes

Creamless Creamy Tomato Soup(Cook's Illustrated) image

Provided by Coppercloud

Categories Vegetable

Time 15m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 12

1/4 cup extra virgin olive oil, plus extra for drizzling
1 medium onion, chopped (about 1 cup)
3 medium garlic cloves, minced-pressed
1 pinch hot red pepper flakes
1 bay leaf
2 (28 ounce) cans whole tomatoes with juice
1 tablespoon brown sugar
3 large slice good-quality white bread, crusts removed, torn into 1-inch pieces
2 cups chicken broth or 2 cups vegetable broth
2 tablespoons brandy (optional)
salt and pepper
1/4 cup fresh chives, chopped

Steps:

Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes, and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
Stir in tomatoes and their juice. Using a potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to a boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove bay leaf and discard.
Transfer half of soup to a blender, add 1tablespoon olive oil and process until soup is smooth and creamy, 2 to 3 minutes. Be extra careful when putting hot liquids in the blender. Never fill past 2/3 of the way full, and put a dish towel over the top just in case to protect your hands from getting burned by any hot liquid splashing up. Transfer to a large bowl and repeat with remaining soup and oil.
Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy. Return soup to a boil and season to taste with salt and pepper.
Sprinkle each portion with pepper and chives and drizzle with olive oil. Serve (of course) with grilled cheese sandwiches.

Nutrition Facts : Calories 196.4, Fat 10.3, SaturatedFat 1.5, Sodium 705.8, Carbohydrate 23.1, Fiber 3.4, Sugar 10.2, Protein 5.2

CREAMLESS CREAMY TOMATO SOUP image

Yield 6-8 bowls

Number Of Ingredients 13

4 tablespoons extra virgin olive oil
1 medium onion , chopped medium
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
3 lbs. ripe tomatoes, peeled and seeded - OR - 2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
4 slices French bread, crusts removed, torn into 1-inch pieces
4 cups low-sodium chicken broth - OR - (if using canned tomatoes) 2 cups low-sodium chicken broth
2 tablespoons cognac (optional)
salt and ground black pepper
1/2 cup finely chopped basil leaves, plus 6-8 whole leaves (for garnish)
1/2 cup freshly grated parmesan cheese

Steps:

Turn on the oven to Low Broil. Place the bread slices on a baking sheet, on the middle rack, and bake until lightly browned, turning once, about 10 minutes total, set aside. Heat 2 tablespoons oil in a large soup pot over medium-high 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 the chicken stock, 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 30 minutes. Remove and discard bay leaf. 2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out soup pot and return soup to pot. Stir in brandy (if using). Return soup to boil and season to taste with salt and pepper. Reduce soup to low heat and add basil. Serve soup in individual bowls. To serve, place a slice of toasted bread in the bottom of each warmed bowl and sprinkle with a spoonful of Parmesan Cheese. Ladle soup on top and garnish with a basil leaf. Serve Immediately.