Creamless Tomato Soup

• 4 tbsp. olive oil plus extra for drizzling

• 1 medium onion, chopped

• 3 garlic cloves, minced

• pinch red pepper flakes

• 1 tsp sea salt

• 2 bay leaves

• 2 x 28oz cans San Marzano whole peeled tomatoes

• 3 slices crusty bread, torn up into 1 inch pieces

• 1 tbsp. brown sugar

• 2 cups vegetable brotyh

• 2 tbsp. brandy

Heat 4 tbsp. olive oil in a dutch oven over medium heat. Add the onion, garlic, salt, red pepper flakes and bay leaves. Cook stirring often till onions are soft, 3-5 minutes. Stir in the tomatoes and use a wooden spoon to break them up. Add in the bread, sugar and bring to a boil. Reduce the heat to a simmer and cook till the bread is softened, about 5 minutes.

Remove the bay leaves and puree the soup either in a blender or with an immersion blender. Put back into the pot and add in the brandy and broth. Cook for 5 minutes and season with salt and pepper to taste.

Laddle into bowls and drizzle with olive oil. Serves 6