Creamy Tomato Soup With Buttery Croutons (Food And Wine) Recipe

Name: Creamy Tomato Soup With Buttery Croutons (Food And Wine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 medium onion, very thinly sliced; 3 garlic cloves, smashed; 5 cups canned whole tomatoes in their juice (use three 14 ounce cans if not using fresh or canned); 1 cup water; 2/3 cup heavy cream; 1 tablespoon sugar; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon celery seed; 1/4 teaspoon dried oregano; salt, to taste; pepper, to taste; 4 thick slices bread, crusts trimmed and bread cut into 3/4 inch dice

Servings: persons

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, very thinly sliced
3 garlic cloves, smashed
5 cups canned whole tomatoes in their juice (use three 14 ounce cans if not using fresh or canned)
1 cup water
2/3 cup heavy cream
1 tablespoon sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon celery seed
1/4 teaspoon dried oregano
salt, to taste
pepper, to taste
4 thick slices bread, crusts trimmed and bread cut into 3/4 inch dice

1
In a large saucepan, melt a tablespoon of the butter in a tablespoon of the olive oil.
2
Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened about 5 minutes.
3
Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed, and oregano and season with salt and pepper.
4
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.
5
Meanwhile, in a small skillet, cook the remaining tablespoon of butter over moderately high heat until it begins to brown, about 1 minute.
6
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.
7
Working in batches, transfer the tomato soup to a blender and puree until smooth.
8
Return the soup to a clean pot and rewarm the soup if necessary.
9
Season the soup with salt and pepper.
10
Ladle the soup into bowls and serve with the croutons.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 1 medium onion, very thinly sliced, 3 garlic cloves, smashed, and more.

Yes, Creamy Tomato Soup With Buttery Croutons (Food And Wine) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Tomato Soup With Buttery Croutons (Food And Wine)

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