1 12oz. can tomato paste
1 14oz. can diced tomatoes
3 slices of your favorite gluten-free bread, cubed with crusts cut off
1 small cooking onion, finely diced
1 clove garlic, minced
2 TBSP olive oil
1 TBSP sugar
2-3 cups chicken or vegetable broth (I made my own stock, but you can use herb-ox bouillon, if necessary)
1. In a large stock pot, mix together tomato paste, diced tomatoes, onion, garlic, 1/2 cup broth, bread cubes, and sugar. Bring to a slight bubble.
2. Pour into a blender, add olive oil, and puree. Be sure to hold the lid on tightly and remove lid slowly when finished pureeing, as the heat can cause pressure build-up.
3. Clean out your stock pot and return the puree to the pot. Add more broth slowly to desired consistency. Add less broth for a thicker soup. Add more broth for a thinner soup. Return to a boil.
4. Add salt and pepper to taste. You can garnish with fresh basil or parsley.