Creamy Tomato Soup (No Cream)

Adapted from another recipe and altered to my specifications. We two ate the whole works in one sitting.

Step: 1

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.

Step: 2

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.

Per Serving: 231 calories; protein 3.9g; carbohydrates 25.8g; fat 13.7g; cholesterol 15.3mg; sodium 514.3mg.

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