- 1¼ pounds tomatoes, peeled (optional) and roughly chopped
- 2 T olive oil
- 1 small onion, chopped
- 3 medium garlic cloves, minced
- 1 pinch hot red pepper flakes
- 1 tablespoon brown sugar
- 2 slices sandwich bread, torn into 1-inch pieces
- cups vegetable broth
- 1–2 T sherry (optional)
- salt and pepper
Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, garlic, and red pepper. Cook, stirring frequently, until onion is translucent and a bit browned.
Stir in tomatoes and their juice. Stir in sugar and bread; bring soup to a boil. Reduce heat and simmer, stirring occasionally, until tomatoes are cooked and start to break down.
Transfer soup to a blender (if this would fill your blender more than 2/3 full, process in two batches), cover blender with a towel, and process until soup is smooth and creamy.
Return soup to pot; stir in enough broth to create the desired consistency, along with the sherry, if using. Return soup to a boil and season to taste with salt and pepper.