Tomato Soup, Quick & Easy
- 2 Tbs. olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1/4 tsp. red pepper flakes
- 1 bay leaf
- 2 28- oz cans diced tomatoes, undrained
- 2 Tbs. brown sugar
- 2 cups chicken broth
- 1 cup heavy cream I used light cream
- 1/2 cup loosely packed fresh basil leaves chopped
- Cheese Toasts: optional
- 1 baguette sliced on the diagonal 1/4 inch thick
- 1/2 cup olive oil
- kosher salt and fresh ground pepper
- 3 –4 garlic cloves whole
- 1 ball fresh mozzarella sliced
- Heat olive oil in large pot over medium heat. Add onion, garlic, red pepper flakes and bay leaf. Cook for 5 minutes stirring often. Stir in diced tomatoes and cook for 8 minutes stirring and mashing some of the tomatoes with the back of a spoon. Add brown sugar and the broth and bring to a boil.
- When soup comes to a boil reduce the temperature and simmer for 10 minutes. Remove the bay leaf.
- Puree the soup in small batches in a blender or use an immersion blender. Only put small amounts of the hot soup in the blender so as not to have hot soup exploding from the top of the blender.
- When you are done pureeing return soup to the pot and add the heavy cream. Heat through. Stir in the basil and season with salt and pepper. Ladle soup into bowls and top with a cheese toast.
- Cheese Toasts: Preheat oven to 350 degrees.
- Slice baguette on the diagonal. Brush the top and bottom of each slice with olive oil and sprinkle top with salt and pepper. Arrange on baking sheet and bake for about 8-10 minutes or until lightly browned.
- When they are done browning, scrape the top of each slice with garlic clove. Place back on baking sheet and top with small slice of fresh mozzarella. Place in oven and continue to bake until cheese is melted.