Creamy Tomato Soup With Buttery Croutons (Food and Wine)

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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