Quick Chunky Tomato Soup

• 1/4 cup extra virgin olive oil
• 1 medium onion , chopped medium (about 1 cup)
• 3 medium garlic cloves minced
• Pinch hot red pepper flakes (optional)
• 1 bay leaf
• 2 (28-ounce) cans whole tomatoes packed in juice
• 1 tablespoon brown sugar
• 3 large slices bread , crusts removed, torn into 1-inch pieces
• 2 cups high quality chicken broth
• chopped chives or green onions to garnish

1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes, and bay leaf. Cook, stirring frequently, until onion is barely translucent, 3 to 5 minutes.
2. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain.
3. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes.
4. Remove and discard bay leaf.
5. Process to your desired chunkiness.
6. Stir in chicken broth. Return soup to boil and season to taste with salt and pepper.
7. Serve soup in individual bowls. Sprinkle each portion with pepper and chives. Serve with bacon and crusty french bread.

extra virgin olive oil, onion, garlic, hot red pepper, bay leaf, tomatoes, brown sugar, bread, chicken broth, chives

Taken from www.epicurious.com/recipes/member/views/quick-chunky-tomato-soup-50108478 (may not work)