Homemade Tomato Soup

I've been wanting to try this one for a while now - maybe this weekend with the snow still coming.

The Best Tomato Soup

• 4 tablespoons of olive oil
• 1 medium onion (about 1 cup) - chopped
• 2 cloves of garlic (about 2 teaspoons) - minced or crushed
• 2 cans of whole tomatoes packed in juice  (I used two quart jars of whole canned tomatoes from our garden)
• 1 tablespoon of brown sugar
• 3 slices of large sandwich bread (crusts removed and cut into 1-inch pieces)
• 2 cups of chicken stock

Heat 2 tablespoons oil in large pot over medium-high heat until it is shimmering

Add the chopped onion and garlic and cook, stirring frequently, until the onion is translucent, about 3 to 5 minutes.

Stir in the tomatoes and their juice. Using potato masher, mash until no pieces bigger than two inches remain.

Stir in brown sugar and bread; bring soup to a boil, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes.  Reduce heat to medium.

Transfer half of soup to blender.

Add one tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil.

Return the soup to the pot and add two cups of chicken broth. (or add enough to reach desired consistency)

Season to taste with salt and pepper.