Heat 2 TBSP oil in a 4 qt. Dutch oven over medium-high heat until simmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3-5 minutes. Stir in tomatoes and their juice. Mash until pieces are quite small (with a wooden spoon or potato masher). Stir in sugar and bread; bring to a boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

Cool soup. Transfer half of soup to blender. Ad 1 TBSP olive oil and process until soup is smooth and creamy. Transfer to separate bowl and repeat with remaining half of soup. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return to boil and season with salt and pepper. Serve in individual bowls, topped with fresh chives.

NOTE: This recipe is in Cook’s Illustrated magazine but I have no idea which issue. A friend gave it to me a long time ago and I just got around to fixing it. I did not notice it called for two (28 oz) cans of whole tomatoes, so I just used one can. It also called for "good quality white bread", but I used multigrain bread, so that is what I used here. It has a great flavor, and I did use brandy and hot pepper flakes, although I only used 1 TBSP of brandy. I did not choose to use the chives, however. Tonight I just served it with garlic rolls (recipe elsewhere on this site), but I have always loved tomato soup and grilled cheese sandwiches, so that is what we’ll have with the left over’s. Just doing it with one can of tomatoes, there is enough for each of us to have another bowl.