Creamy Tomato Soup (No Cream) Recipe

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.

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.