Cook, stirring frequently, until the onion is translucent, about 3 to 5 minutes. Stir in the tomatoes and their juice. Using a potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil.
06Reduce the heat to medium and cook, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes.
07Transfer half of soup to a blender.
08Process until soup is smooth and creamy, about 2 to 3 minutes. Transfer to a large bowl and repeat with remaining soup and oil.
09OPTIONAL:
10Rinse out the pot you cooked the soup in and return the soup to the pot.
11Stir in up to 2 cups of chicken (or vegetable) broth until soup reaches desired thickness.
12Or, add heavy cream to create a thick soup base perfect for dunking grilled cheese.
13Season to taste with salt and pepper.
14Optional garnishes include chopped parsley, fresh chopped basil, croutons, or a dollop of sour cream.
15(Recipe adapted from Kathy Meister’s StartCooking.com)