Chop onion and garlic. You will be blending or purifying this so it does not have to be too fine.

Cut up 3 slices of bread into 1-inch cubes.

Heat 2 tablespoons oil and butter in large pot or Dutch oven over medium-high heat.

Add the onion and garlic.

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.

Reduce the heat to medium and cook, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes.

Transfer half of soup to a blender.

Process until soup is smooth and creamy, about 2 to 3 minutes. Transfer to a large bowl and repeat with remaining soup and oil.

OPTIONAL:

Rinse out the pot you cooked the soup in and return the soup to the pot.

Stir in up to 2 cups of chicken (or vegetable) broth until soup reaches desired thickness.

Or, add heavy cream to create a thick soup base perfect for dunking grilled cheese.

Season to taste with salt and pepper.

Optional garnishes include chopped parsley, fresh chopped basil, croutons, or a dollop of sour cream.

(Recipe adapted from Kathy Meister’s StartCooking.com)