A creamless creamy tomato soup — now that’s dreamy!

tomato soup

Don’t forget to add the garnish of your choice! Photo by Marie Piraino

By Staff, America’s Test Kitchen

A bowl of soup is like a blank piece of paper ready for your creative touches. Garnish bowls of soup with any of the following: a handful of croutons, a sprinkling of minced fresh herbs (chives and parsley are especially good), a dollop of yogurt or sour cream, a drizzle of extra-virgin olive oil, or chopped nuts or sunflower seeds.

Creamless Creamy Tomato Soup

Serves 1 to 2 (makes 2 cups)

2 tablespoons extra- virgin olive oil

2 tablespoons chopped shallot

1 garlic clove, peeled and minced

1 (14.5- ounce) can of diced tomatoes, opened

1/2 cup chicken or vegetable broth

1 slice hearty white sandwich bread, torn into 1- inch pieces

1 teaspoon packed brown sugar

1. In a large saucepan, heat oil over medium- low heat for 1 minute (oil should be hot but not smoking). Add shallot and garlic and cook, stirring occasionally, until softened and lightly browned, about 3 minutes.

2. Pour tomatoes and their juice into the saucepan. Stir in broth, bread and sugar. Increase heat to medium- high and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until bread starts to fall apart, about 5 minutes.

3. Remove pan from heat. Let tomato mixture cool for 5 minutes.

4. Transfer tomato mixture into a blender jar. Place lid on top of blender and hold lid firmly in place with a folded dish towel. Process until smooth, 1 to 2 minutes. Pour soup into bowls or mugs and serve.

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