Description
This Creamy Tomato Soup with Buttery Croutons is a comforting and easy-to-make dish perfect for a cozy meal. The soup features a rich blend of tomatoes, cream, and aromatic spices, pureed to a smooth consistency. Topped with homemade brown butter croutons, it delivers a delightful contrast of creamy and crispy textures that will warm you from the inside out.
Ingredients
For the Soup
- 2 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium onion, very thinly sliced
- 3 garlic cloves, smashed
- 5 cups canned whole tomatoes in their juice (from three 14-ounce cans)
- 1 cup water
- 2/3 cup heavy cream
- 1 tablespoon sugar
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon celery seed
- 1/4 teaspoon dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Buttery Croutons
- 4 (3/4-inch-thick) slices of white country bread, crusts trimmed, bread cut into 3/4-inch dice
Instructions
- Prepare the base: Gather all ingredients to ensure a smooth cooking process.
- Sauté the aromatics: In a large saucepan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over moderate heat. Add the very thinly sliced onion and smashed garlic cloves. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
- Simmer the soup: Add the canned whole tomatoes with their juice, water, heavy cream, sugar, crushed red pepper, celery seed, and dried oregano to the saucepan. Season with kosher salt and freshly ground black pepper. Bring the mixture to a boil over high heat, breaking up the tomatoes gently with the back of a spoon. Once boiling, reduce the heat to moderate and let it simmer uncovered for 10 minutes to blend the flavors.
- Puree the soup: Working in batches, carefully transfer the soup to a blender and puree until completely smooth. Set aside.
- Prepare the brown butter: In a small skillet, heat the remaining 1 tablespoon of butter over moderately high heat. Cook until the butter begins to brown and develop a nutty aroma, about 1 minute. Scrape the browned butter into a medium bowl to retain its flavor.
- Toast the croutons: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until the croutons turn slightly golden and crisp, about 6 minutes. Transfer the hot croutons to the bowl with the browned butter and toss well to coat evenly.
- Reheat and season the soup: Return the pureed soup to a clean pot and warm it gently over low heat if needed. Adjust seasoning with additional salt and pepper to taste.
- Serve: Ladle the creamy tomato soup into bowls and generously top each serving with the buttery croutons. Enjoy immediately for the best texture.
Notes
- Use whole canned tomatoes with juice for the best flavor and texture.
- Be cautious while blending hot soup; blend in batches and remove the center piece of the blender lid to avoid pressure buildup.
- Browned butter enhances the croutons with a rich, nutty flavor; do not let it burn.
- For a thicker soup, reduce water slightly or simmer longer; for a thinner broth, add more water as needed.
- Croutons can be made ahead and stored in an airtight container to maintain crispness.
