Recipe: Creamy Dreamy Tomato Soup

Summer made this soup for us with quesadillas on the side.  
It was delicious! :)
 Don't fall on a canned soup when a tasty homemade soup is this easy. It uses pantry items you will always have on hand. 
Fall is a perfect time for a mug of steaming tomato soup!

Creamy Dreamy Tomato Soup

2 tbsp. extra-virgin olive oil

2 tbsp. chopped shallot

1 garlic clove, minced

1 (14.5 oz.) can diced tomatoes

1/2 cup chicken or vegetable broth

1 slice hearty white sandwich bread, torn into 1-inch pieces

1 tsp. packed brown sugar

In a large saucepan, cook garlic and shallot until softened and lightly browned, about 3 minutes.

Pour tomatoes and their juice into a saucepan.

Stir in broth, bread, and sugar.  Increase to medium-high and bring to a boil.  Reduce heat to medium and cook, stirring occasionally, until bread starts to fall apart, about five minutes.

Let mixture cool for 5 minutes.

Carefully transfer the tomato mixture to the blender.  Process until smooth.  Pour into bowls or mugs and serve.

*For an extra yummy topping, cut extra bread into cubes.  Toss with olive oil and salt.  Bake at 350 degrees until crisp and golden about 15 minutes.  Stir a couple times to brown evenly.  Yummm!