Velvety Tomato Bisque with Olive Oil & Chive Garnish

1. Cook Onions and Garlic

In a Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium-high heat until it shimmers. Add the chopped onion, minced garlic, a pinch of red pepper flakes, and a bay leaf. Cook this mixture, stirring frequently, for about 3 to 5 minutes until the onion turns translucent.

2. Add Tomatoes and Bread

Stir in the whole peeled tomatoes along with their juice. Using a potato masher, break the tomatoes down until no pieces larger than 2 inches remain. Add the torn bread pieces and the packed brown sugar to the pot. Bring the mixture to a boil, then reduce the heat and let it cook for about 5 minutes.

3. Blend the Soup

Transfer half of the soup to a blender. Add 1 tablespoon of olive oil to the blender for each batch and process until smooth, which will take about 2 to 3 minutes per batch. Repeat with the remaining soup and olive oil. Return the pureed soup to the Dutch oven.

4. Add Broth and Brandy

Rinse out the blender and add the chicken broth and brandy (if using) to the pot. Bring the soup back to a boil and season generously with salt and pepper to taste.

5. Serve and Garnish

To serve, ladle the soup into bowls and garnish with a sprinkle of fresh chives and a drizzle of extra-virgin olive oil.