Creamy Tomato Soup with Bread Crumbs

Ingredients

• 0.75 cup Stale bread crumbs
• 4 cups Milk
• 0.5 tablespoon Salt
• 0.125 teaspoon Black pepper
• 0.333 cup Butter
• 0.5 medium Onion, finely chopped
• 2 tablespoons Fresh parsley, chopped
• 1 leaf Bay leaf
• 28 ounces Canned crushed tomatoes
• 1 teaspoon Sugar
• 0.25 teaspoon Baking soda

Instructions

1. 1In a large saucepan, combine the milk, bread crumbs, chopped onion, parsley, and bay leaf. Heat over medium heat, stirring occasionally, until the milk is just about to boil (scalded). Do not boil.
2. 2Remove the bay leaf. Carefully pour the milk mixture into a blender or food processor and blend until smooth. Alternatively, rub the mixture through a sieve to remove any lumps.
3. 3In a separate saucepan, combine the canned crushed tomatoes and sugar. Cook over medium heat for 15 minutes, stirring occasionally.
4. 4Stir in the baking soda into the tomato mixture. The mixture will foam up slightly. Stir until the foaming subsides. This neutralizes the acidity of the tomatoes.
5. 5Pour the tomato mixture into a blender or food processor and blend until smooth. Alternatively, rub the mixture through a sieve to remove any lumps.
6. 6Reheat the bread and milk mixture to a gentle simmer. Add the tomato mixture and stir to combine. Pour the soup immediately into a tureen or individual bowls. Top with butter, salt, and pepper.