Tomato Soup

One of these days I'm going to take pictures of pretty fall leaves to show you, but the colors haven't really peaked yet. So instead, you get recipes for yummy fall food!

Creamy Tomato Soup (from Cooks Illustrated, Sep/Oct 2008)

Ingredients:

some olive oil

1 medium onion, chopped medium

3 garlic cloves, minced

pinch hot red pepper flakes (optional)

1 bay leaf

2 (28-oz) cans whole tomatoes, packed in juice

1 tablespoon brown sugar

3 large slices white bread (or 6 small slices)

1 to 2 cups chicken broth

Instructions:

Saute onions, garlic, red pepper flakes, and bay leaf in 2 tablespoons of olive oil until onions are translucent. Add tomatoes & their juice. Mash into small pieces with potato masher. Stir in brown sugar and bread, bring to boil. Cook on medium heat, stirring occasionally, until bread begins to break down (about 5 minutes). Remove bay leaf.

Process soup in blender or food processor (may have to process in batches, if it won't all fit) with a little more olive oil, until smooth & creamy. If you're not a fan of seeds, run soup through a strainer after processing. Return to pan and reheat. Add enough chicken broth to reach your desired consistency. Season to taste with salt and pepper.

Eat with grilled ham & cheese sandwiches :D. (Serves 6)