Creamy Tomato Soup (without cream)

1/4 Cup Extra Virgin Olive Oil, plus more for drizzling (optional)
1 Medium Onion, diced
3 medium garlic cloves minced or pressed
1 Bay leaf
2 Cans (28 ounces) Crushed Tomatoes
2 TBS Brown Sugar
3 Large slices, good quality Sandwich Bread (crusts removed)
2 Cups Low-Sodium Chicken broth
2 (14 ounce) Cans Cannelli Beans (drained)

Heat 2 TBS oil in dutch oven over medium high heat until simmering. Add onion, garlic, red pepper flakes (optional) and bay leaf; cook, stirring frequently until onion is translucent, 3-5 minutes. Stir in tomatoes, Cannelli Beans, cubed bread and sugar, bring soup to a boil. Reduce heat to medium and cook, stirring occasionally until bread is completely saturated and starts to break down, about 5-minutes. Remove and discard bay leaf.

Transfer half of soup to a blender or food processor, add 1 TBS of oil and process until soup is smooth and creamy, 2-3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out dutch oven and return pureed soup to pot. Stir in chicken broth and return soup to a boil; season to taste with salt and pepper. Serve in individual bowls. Drizzle with additional olive oil, if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user MYHOMEBAKED.