SERVES 6
Ingredients
• ¼ cup coconut oil or Rendered Animal Fat
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 1 bay leaf
• Pinch red pepper flakes
• 2 (28-ounce) cans whole peeled tomatoes
• 1 tablespoon palm sugar
• 3 slices White Sandwich Bread, crusts removed, torn into 1-inch pieces
• 2 cups Chicken Broth or Stock
• 2 tablespoons brandy
• Sea salt and pepper to taste
• ¼ cup minced fresh chives
Preparation
1. Heat two tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened, 5 to 7 minutes. Stir in garlic, bay leaf, and pepper flakes and cook until fragrant, about 30 seconds.
2. Stir in tomatoes and their juices. Using a potato masher, mash until no pieces larger than two inches wide remain. Stir in sugar and bread and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove bay leaf.
3. Working in batches, process soup with remaining two tablespoons oil in blender until smooth. Return soup to clean pot and stir in Chicken Broth or Stock and brandy. Reheat soup gently over medium-low heat. Season with sea salt and pepper to taste. Garnish individual bowls with chives before serving.
