Tomato Soup

• 2 Tbsp olive oil
• 1 onion, chopped
• 1 Tbsp garlic, minced
• 2 14.5oz cans diced tomatoes
• 3 slices bread, cubed (can be protein bread)
• 4 tsp dried basil (or 1/4 cup fresh basil)
• 1 Tbsp brown sugar
• 2 Tbsp butter
• 2 cups chicken broth
• 1-1/2 tsp salt
• 3/4 tsp pepper

Chop onion, dice garlic, cube bread; set all aside. Prepare chicken broth if necessary. In a large stockpot, heat oil and cook onion and garlic until tender. Add tomatoes then crush with a potato masher. Add brown sugar, bread, basil, and simmer about 10 minutes.

Transfer to blender no more than half full, pulse and then finish blending until smooth. Keep doing this in batches until all is smooth. Transfer back into stockpot, add butter, salt, and pepper, then simmer 5 minutes until butter is melted.