Creamy Tomato Soup with Buttery Croutons

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– 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 (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 – Salt and freshly ground pepper – Four 3/4-inch-thick slices of white country bread, crusts trimmed, bread cut into 3/4-inch dice

In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper.

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.

Meanwhile, in a small skillet, cook the remaining 1 tablespoon of butter over moderately high heat until it begins to brown, about 1 minute. 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.

Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.

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Creamy Tomato Soup with Buttery Croutons

– 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 (from three 14-ounce cans) – 1 cup water – 2/3 cup heavy cream – 1 tablespoon sugar

Ingredients

– 1/4 teaspoon crushed red pepper – 1/4 teaspoon celery seed – 1/4 teaspoon dried oregano – Salt and freshly ground pepper – Four 3/4-inch-thick slices of white country bread, crusts trimmed, bread cut into 3/4-inch dice

Ingredients

Directions

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.

Directions

Meanwhile, in a small skillet, cook the remaining 1 tablespoon of butter over moderately high heat until it begins to brown, about 1 minute. Scrape the browned butter into a medium bowl.

Directions

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.

Directions

Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.

Directions

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