Yowzers. This is terrific. I love how creamy this is, and the homemade croutons top it off nicely. Great with grilled cheese or mac n cheese or just by itself. I doubled the recipe, but I'll post as written.
thick slices bread, crusts trimmed and bread cut into 3/4 inch dice
Serving Size: 1 (97) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 163 g89 %
Total Fat 18.2 g27 %
Saturated Fat 9.2 g45 %
Cholesterol 46.4 mg
Sodium 13 mg
Dietary Fiber 0.4 g1 %
Sugars 2.9 g11 %
Protein 0.9 g
In a large saucepan, melt a tablespoon of the butter in a tablespoon of the olive oil.
Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened about 5 minutes.
Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed, and oregano and season with salt and pepper.
Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
Meanwhile, in a small skillet, cook the remaining tablespoon of butter over moderately high heat until it begins to brown, about 1 minute.
Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.
Working in batches, transfer the tomato soup to a blender and puree until smooth.
Return the soup to a clean pot and rewarm the soup if necessary.
Season the soup with salt and pepper.
Ladle the soup into bowls and serve with the croutons.