Toms Tasty Tomato Soup With Brown Butter Croutons Recipe Epicuriouscom

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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.

TOM'S TASTY TOMATO SOUP WITH BROWN BUTTER CROUTONS



Tom's Tasty Tomato Soup with Brown Butter Croutons image

When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl. My twist on Mom's toast is to make brown butter croutons, though when I'm really feeling feisty I go all the way and make grilled cheese croutons to float on the soup. To cut the bread for the brown butter croutons, take a 4-inch chunk of rustic bread (5 to 6 ounces) and cut off and discard the crusts using a serrated knife. Cut the bread into 4 slices, then cut the slices into 3/4- to 1-inch cubes.

Provided by Tom Douglas

Yield Makes 6 servings

Number Of Ingredients 16

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
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.

TOMATO SOUP WITH CHEESY GHOST CROUTONS



Tomato Soup with Cheesy Ghost Croutons image

Kick off your night of trick-or-treating by making this hauntingly delicious recipe. It's just like having grilled cheese and tomato soup. We eat it every year on Halloween.-Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion, chopped
2 small carrots, chopped
1 cup roasted sweet red peppers, drained and chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 cups chicken broth
10 slices French bread (1/2 inch thick), halved
5 slices provolone cheese, quartered
1/4 cup sliced ripe olives, drained
3 tablespoons prepared pesto
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion and carrots; cook and stir 3-5 minutes or until tender. Add red pepper and garlic; cook 1 minute longer. Stir in tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, 15 to 20 minutes., Meanwhile, place half-slices of bread 2 in. apart on two baking sheets lined with greased foil. Drape a quarter-slice of cheese over each piece. Cut olive slices to resemble eyes and mouths; top cheese with olive pieces. Bake until cheese is melted, 3-5 minutes. Cool slightly., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Return to pan and stir in pesto, salt and pepper; heat through. Divide soup evenly among five bowls. Top each with ghost croutons. Serve immediately.

Nutrition Facts :

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