Fresh Tomato Soup With Rustic Olive Oil Croutons Recipes

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TOM'S TASTY TOMATO SOUP WITH BROWN BUTTER CROUTONS



Tom's Tasty Tomato Soup with Brown Butter Croutons image

Provided by Tom Douglas

Categories     Soup/Stew     Herb     Tomato     Appetizer     Bake     Vegetarian     Kid-Friendly     Dinner     Fall     Advance Prep Required     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 18

Soup
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, smashed with the side of a knife and peeled
5 cups canned whole tomatoes in juice
1 cup water
2/3 cup heavy cream
2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon celery seed
1/4 teaspoon dried oregano or 1/2 teaspoon finely chopped fresh oregano
1 tablespoon sugar
Brown Butter Croutons
3 tablespoons unsalted butter
4 slices european-style rustic bread, crusts removed, cut into 3/4- to 1-inch cubes (30 to 36 cubes)
Kosher salt and freshly ground black pepper

Steps:

  • 1. Heat the butter and olive oil in a large saucepan and sauté the onion and garlic until the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
  • 2. Remove from the heat and puree in batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper.
  • 3. Meanwhile, to make the brown butter croutons, preheat the oven to 350°F. Heat the butter in a small pan over medium heat and cook, stirring often, until the butter is golden brown and aromatic, about 3 minutes after the butter melts. Remove from the heat. Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat. Season to taste with salt and pepper and toss again. Spread the bread cubes on a baking sheet and place it in the oven. Bake until the croutons are toasted and golden, about 20 minutes, stirring occasionally. Remove the pan from the oven.
  • 4. Serve the soup hot, garnished with the croutons.

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