A creamless creamy tomato soup—now that’s dreamy!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
In 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 with wooden spoon, until softened and lightly browned, about 3 minutes.
Stir in broth, bread, and sugar. Increase heat to medium-high and bring to boil. Reduce heat to medium and cook, stirring occasionally, until bread starts to fall apart, about 5 minutes.
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, sprinkling of minced fresh herbs (chives and parsley are especially good), dollop of yogurt or sour cream, drizzle of extra-virgin olive oil, or chopped nuts or sunflower seeds.
When using the blender to puree soup or make a smoothie, follow two simple rules:
This second rule is especially important when pureeing hot soup—the steam in the blender can loosen the lid, and soup could shoot up in the air if you’re not holding the lid in place. No one wants soup on the ceiling!