No Cream Tomato Soup

1 tablespoon olive oil
1 medium onion, chopped
3 whole cloves of garlic, minced
2 whole Bay Leafs
1 pinch red pepper flakes, or to taste
1/4 teaspoon ground cinnamon
1 can whole tomatoes--28 ounce size
3 slices good white bread, crusts removed, cubed
1 tablespoon brown sugar
2 cups low sodium chicken broth

In a 4 quart saucepan, heat olive oil over medium heat. Add onion. Cook 5 minutes, or until onions are translucent. Add the garlic and red pepper flakes and cook 1 minute more. Add the canned tomatoes and their juice. Mash with a potato masher. Add bread cubes, Bay Leafs, cinnamon and brown sugar. Cook 5 minutes. REMOVE bay leaf and working in batches, blend in blender. (Or use an imersion blender). Put the soup back into pot. Add 2 cups of chicken stock and bring to a boil. Add salt and pepper to taste. Serve garnished with chopped chives. Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user IAMPARISBOUND.