1. Heat some oil in Dutch oven and sautee onions and garlic till transparent-about 10 min at med/low heat. Add bay leaf, red pepper flakes and tomatoes. Mash up tomatoes with potato masher till they are about 2inch and stir in sugar and bread. Bring soup to boil and lower heat to medium-cook for about 5-10 min until bread starts to break down.
2. Discard bay leaf. If using an immersion blender-add chicken broth and basil to pot and immerse all of it. If using a blender-add basil to tomato mixture and puree it in a blender, then put it back into the pot and add the chicken broth. Regardless, add brandy if using and simmer whole thing on low for about 20 min to let flavors develop.
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|Serving Size: 1 Serving (644g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 39 (23%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 2094.2mg||72 %|
|Potassium 572.7mg||15 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 14g|
|Protein 14.2g||20 %|
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Calories per serving: 167
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