Best, easiest tomato soup (ever), and mushroom kale pizza

From Ezra Pound Cake, this delicious, creamy, amazing tomato soup.

2 TBL olive oil

1 medium onion, chopped

4 medium garlic cloves, minced

1 tsp hot red pepper flakes

1 bay leaf

2 (28-ounce) cans Italian plum tomatoes in juice

1 tsp turbinado sugar

3 large slices good-quality white sandwich bread, crusts removed, torn into 1-inch pieces [**we used a hunk of frozen leftover baguette and a some pizza dough that I accidentally ruined and then stored in the freezer. In other words, use any bread you have in the freezer that approximates 3 slices.)

2 cups vegetable bouillon

Salt and pepper to taste

1 tsp basil (Or if it’s in season, chopped fresh basil)

Heat 1 tablespoon oil in large pot over medium-high heat.Add onion, garlic, red pepper flakes, and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using a potato masher, mash until no pieces bigger than 2 inches remain.Stir in sugar and bread; bring soup to a boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove bay leaf and discard. With an immersion blender, blend soup until smooth. (Or use a blender and blend in batches.) Add in additional olive oil, bouillon, and basil. Season to taste with salt and pepper. Cook 5-10 minutes before serving with a delicious homemade pizza!

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3 thoughts on “Best, easiest tomato soup (ever), and mushroom kale pizza

  1. With the promise of “best and easiest tomato soup” I had to try it and it was perfect! The immersion blender made it extremely easy to get the consistency exactly right. Thanks for posting it.

  2. Pingback: Mini vegan sandwich trio and easy tomato soup | Beans, Figs and Katz

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