Tom's Tasty Tomato Soup With Brown Butter Croutons
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
48
Sourness
37
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 tbsp
Olive Oil1 medium
Onion (thinly sliced)1 cup
Water2 cup
Heavy Cream1 tsp
Celery Seed1 tsp
Oregano (dried)1 tbsp
SugarDirections:
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
2
Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar
3
Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes
4
Remove from the heat and puree in batches in the container of a blender
5
Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper
6
Meanwhile, to make the brown butter croutons, preheat the oven to 350°F
7
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
8
Remove from the heat
9
Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat
10
Season to taste with salt and pepper and toss again
11
Spread the bread cubes on a baking sheet and place it in the oven
12
Bake until the croutons are toasted and golden, about 20 minutes, stirring occasionally
13
Remove the pan from the oven
14
Serve the soup hot, garnished with the croutons
15
Heat the butter and olive oil in a large saucepan and sauté the onion and garlic until the onion is translucent, about 5 minutes
16
Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar
17
Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes
18
Remove from the heat and puree in batches in the container of a blender
19
Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper
20
Meanwhile, to make the brown butter croutons, preheat the oven to 350°F
21
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
22
Remove from the heat
23
Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat
24
Season to taste with salt and pepper and toss again
25
Spread the bread cubes on a baking sheet and place it in the oven
26
Bake until the croutons are toasted and golden, about 20 minutes, stirring occasionally
27
Remove the pan from the oven
28
Serve the soup hot, garnished with the croutons