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!