CREAMY TOMATO SOUP WITHOUT THE CREAM

Steps:

• 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.