Creamless Creamy Tomato Soup

Ingredients

1/4	cup extra virgin olive oil , plus more for drizzling
1	medium onion , chopped medium (about 1 cup)
3	medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
	Pinch hot red pepper flakes (optional)
1	bay leaf
2	(28-ounce) cans whole tomatoes packed in juice (or 28 oz fresh tomatoes, peeled*)
1	tablespoon brown sugar
3	large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2	cups low-sodium chicken broth (or vegetable broth, if you want it to be vegetarian)
2	tablespoons brandy (optional)
1/4	cup chopped fresh chives

Instructions

1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to 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.
2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.
   
   *to easily peel fresh tomatoes, set a large pot of water to boil on the stove.  Place ice and water in a large bowl, set aside.  Cut a shallow X in the skin of the bottom of each tomato, and gently lower them into the boiling water.  Boil for 1-2 minutes, then remove with a slotted spoon and place in the ice water for 1 to 2 minutes.  The skin should now peel right off, and you can pinch off the stems and core.