DSCN2793With autumn already here in Copenhagen and winter fast approaching, this means soup time. This is the best home made tomato soup recipe I have found. This is a recipe from the “America’s Test kitchen” magazine.  It is smooth and creamy.

Give it a try and believe me you will never buy a can of tomato soup in the supermarket again.


1/4 cup extra-virgin olive oil

1 onion, chopped

3 garlic cloves, minced

1 bay leaf

2  (28-ounce) cans of whole peeled tomatoes

3 slices hearty white sandwich bread, crust removed, torn into 1 inch pieces

1 tablespoon packed brown sugar

2 cups low-sodium chicken broth

2 tablespoons brandy (optional)

salt and pepper to taste

1/4 cup chopped fresh chives


1- Heat 2 tablespoons of oil in a medium size pot over medium-high heat until shimmering.  Add the onion, garlic, bay leaf.  Cook, stirring frequently, until the onion is translucent, 3 to 5 minutes.

2- Stir in the tomatoes and their juice.  Using a potato masher, mash until no pieces bigger than 1 inch wide remain.

3- Stir in bread pieces and sugar.  Bring the soup to the boil.  Reduce heat to medium and cook, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes.  Discard the bay leaf.

4-  Transfer half the soup to a blender.  Add 1 tablespoon of oil and process until the soup is smooth and creamy.  Transfer to a large bowl and repeat with the remaining soup and remaining tablespoon of oil.

5-  Pour this soup back into the cooking pot, after rinsing it, then stir in the broth and the brandy, if you are using it.

6- Bring to the boil and season with salt and pepper to taste.

7- To serve ladle the soup into bowls and sprinkle with chives and CROUTONS.


– For the  Classic Croutons – you will need 3 slices of hearty white sandwich bread, crust removed, cut into 1/2 inch cubes.  Cover them with 1 1/2 tablespoons of olive oil, season with salt and pepper to taste.

– Spread the bread cubes in an even layer (this is important) on a tray covered with a sheet of wax baking paper and bake.  Stir them occasionally until golden brown.  Let them cool completely on the baking sheet.

–  Croutons can be stored in an airtight container for up to 3 days.


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