You can use fresh garden tomatoes but make sure they are very ripe, and peel them first. This is a tomato soup made without dairy products because the folks at America's Test Kitchen think that dairy blunts the tomato flavor.

1 onion, chopped fine
2 tablespoons good olive oil

3 cloves crushed garlic
1 bay leaf
Pinch red pepper flakes
2 (28 oz) cans whole tomatoes packed in juice
3 slices firm sandwich bread
1 tablespoon brown sugar
2 tablespoons good olive oil
2 cups low sodium chicken broth
(2 tablespoons brandy)

Saute the chopped onion in the olive oil. Add the garlic, bay leaf, and red pepper flakes, saute until the onions are golden and translucent. Add the tomatoes and mash up with a potato masher to break down the pieces a little bit. Cut crusts off bread. Tear into pieces and add to the pot with the brown sugar. Stir to incorporate the bread. Let simmer for 5 minutes until the bread has broken down. Remove the bay leaf. Put into a blender in batches to blend, adding 1 tablespoon olive oil with each batch. Blend very smooth and transfer each batch to a bowl while you do the others.

Wash the cooking pot and return the puree to it. Add the broth and optional brandy. Heat up and serve with a garnish of croutons, chopped chives and a drizzle of olive oil.