recipe

A creamless creamy tomato soup—now that’s dreamy!

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 35 minutes
yield
  • Serves 1 to 2
  • (Makes 2 cups)

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Prepare Ingredients

2 tablespoons
extra-­virgin olive oil
2 tablespoons
chopped shallot
1
garlic clove, peeled and minced
1
(14.5-­ounce) can diced tomatoes, opened
½ cup
chicken or vegetable broth
1 slice
hearty white sandwich bread, torn into 1-­inch pieces
1 teaspoon
packed brown sugar

Gather Cooking Equipment

Large saucepan
Wooden spoon
Ladle
Blender
Dish towel
1 or 2
bowls or mugs
1
 
2 tablespoons
extra-­virgin olive oil
2 tablespoons
chopped shallot
1
garlic clove, peeled and minced

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.

 
2
 
1
(14.5-­ounce) can diced tomatoes

Carefully pour tomatoes and their juice into saucepan.

 
3
 
½ cup
chicken or vegetable broth
1 slice
hearty white sandwich bread, torn into 1-­inch pieces
1 teaspoon
packed brown sugar

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.

 
4
 

Turn off heat and slide saucepan to cool burner. Let tomato mixture cool for 5 minutes.

 
5
 

Use ladle to carefully transfer tomato mixture into blender jar (mixture will be hot; ask an adult for help). Place lid on top of blender and hold lid firmly in place with folded dish towel. Process until smooth, 1 to 2 minutes. Pour soup into bowls or mugs and serve.

Once ingredients are in blender jar, place lid on top and hold it firmly in place with folded dish towel. Then turn on blender, keeping pressure on towel so lid stays in place.