Creamy Tomato Soup (No Cream)

• 2 tablespoons canola oil
• 1 onion, chopped
• 1 tablespoon chopped garlic
• 4 cups canned tomatoes
• 3 slices bread, cubed
• 1/4 cup chopped fresh basil
• 1 tablespoon brown sugar
• 2 tablespoons butter
• 2 cups chicken broth
• salt and ground black pepper to taste

1. Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
2. Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.

canola oil, onion, garlic, tomatoes, bread, fresh basil, brown sugar, butter, chicken broth, salt

Taken from www.allrecipes.com/recipe/239056/creamy-tomato-soup-no-cream/ (may not work)