Creamy Creamless Tomato Soup

Directions

Over medium-high heat, heat 1½ tablespoons of the olive oil in a large non-reactive soup pot.

Add the onion, sauté for 2 or 3 minutes then add the garlic, red pepper flakes (optional) and the bay leaf.

Continue cooking for another 2 to 3 minutes until the onions become clear.

Add the tomatoes with their juice. Stir and break up the tomatoes with the back of a wooden spoon.

Bring to a boil and add the sugar and diced bread.

Reduce the heat slightly and cook, stirring once in a while for another 5 minutes.

Fish out the bay leaf and discard.

Use a hand blender or transfer in batches to a blender. Process each batch, adding about one tablespoon of olive oil until smooth and creamy. Be careful the soup is hot, only fill the blender about ½ full before blending smooth. Use a dish towel to hold the lid of the blender to protect your hands.

If blending in batches place blended soup temporarily in a bowl while blending the next batch.

Note: if you want to make an extra super creamy smooth soup, use a fine-mesh sieve to strain the soup when you return the soup to the pot.

Rinse out the soup pot and return to the heat and transfer the blended soup back into the pot.

Add the vegetable stock, stir and increase the heat to medium-high.

If desired, add the sherry and bring the soup to the boil.

Turn off the heat.

Taste, season with salt and pepper, taste again and adjust seasoning.

Serve in bowls sprinkled with chives (if desired) as a garnish and fresh ground pepper. Drizzle a bit of good extra-virgin olive oil on top if desired.

Matches perfectly with grilled cheese sandwiches.