Tomato Soup with Browned Butter Croutons

Tomato Soup with Browned Butter Croutons takes a classic to a new level.

Not all tomato soups are created equal. But the great news is, you can use fresh or canned tomatoes in this recipe. That’s because the seasonings and heavy cream will work their magic either way. I was intrigued by the combination of celery seed, oregano, and crushed red pepper, which proved to be delightful. However, it’s the seasoned homemade croutons, drizzled with brown butter, that takes this soup to the next level.

An Unexpected Recipe from a Friend – Tomato Soup with Browned Butter Croutons

I am blessed to have foodie friends that send me new recipes they love. My good friend Donna combined two recipes to create this tomato soup which is now my new favorite. Donna took things one notch higher by roasting fresh garden tomatoes (I took a shortcut and used canned.)

If you want to give Donna’s roasted tomatoes a try, here are the steps:

Preheat the oven to 425°. Spray a 13 x 9 dish with olive oil spray. Cut fresh tomatoes into cubes and place them in a baking dish, along with juices. Scatter 4 cloves of sliced garlic over tomatoes and drizzle with 1/4 cup oil; season with salt and pepper. Roast, tossing halfway through, until garlic is very soft and tomatoes are jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.

Tomato Soup with Brown Butter Crouton Tip

You might be tempted to skip the croutons, and the soup will still be very tasty. But the browned butter croutons take this soup to the next level. But here’s the great news about this extra step. You can make these in advance and re-crisp them in a dry pan just before serving.

Equipment

A hand blender (aka immersion blender) makes preparing this soup much easier (and less messy.) But a food processor or blender will also work. Make sure you let the soup cool down before processing to prevent the soup from “exploding.”

Love Soup?

Here are a few of my other favorite soup recipes, You can also find more options in my soup and salad recipe index.

Spicy Sausage Sweet Potato Soup

A hearty soup with Italian sausage, sweet potatoes, white beans, and kale in a creamy broth, similar to Olive Garden's Zuppa Toscana.

Check out this recipe

Northwoods Wild Rice Soup

Northwoods Wild Rice Soup is a creamy blend of wild rice, chunks of chicken and ham, veggies and a delicious splash of sherry.

Check out this recipe

Grandma’s Chicken Dumpling Soup

Grandma’s Chicken Dumpling Soup is a hearty bowl of goodness with tender dumplings, chunks of chicken, carrots, celery, potatoes and peas.

Check out this recipe

Tomato Soup with Browned Butter Croutons

Creamy and savory tomato soup topped with seasoned browned butter croutons

5 from 2 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4

Author: Adapted by from Bon Appetite Roasted Tomato Soup and Food & Wine Creamy Tomato Soup with Buttery Croutons through the creative genius of Donna Willingham

Ingredients

• 2 tablespoons olive oil
• 1 large onion chopped
• 2 tablespoons tomato paste
• 1 cup low-sodium chicken broth
• 28- oz. can whole peeled tomatoes cut into smaller pieces
• 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon celery seed
• 1/2 teaspoon dried oregano plus more for croutons
• 2/3 cup heavy cream
• Kosher salt freshly ground pepper, to taste
• 2 tablespoons unsalted butter
• Four slices of rustic white bread crusts trimmed, cut into 3/4-inch dice
• olive oil or olive oil cooking spray

Instructions

• Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add onion and cook, stirring occasionally, until onion begins to soften, about 5 minutes. Reduce heat to medium-low, cover pot, and cook, checking and stirring occasionally, until onion is very soft, 25–30 minutes (this long, slow cooking draws out maximum flavor).
• Increase heat to medium-high, add tomato paste, and cook, stirring, until slightly darkened in color, about 2 minutes.
• And a 1/2 cup of broth while stirring, to deglaze the pan.
• Add the remaining broth, tomatoes, sugar, celery seed, oregano, crushed red pepper, cream and salt and pepper to taste.
• Using a hand blender (emulsifier tool) or processing in small batched in a food processor, puree soup.
• Then bring soup to low boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 15–20 minutes. Let cool slightly.
• Croutons
• While soup is simmering (or can be make ahead) cook butter in a small skillet over medium heat until it starts to brown, about 2-3 minutes. Pour browned butter into a medium bowl.
• Add 2 tablespoons of olive oil to a skillet and heat to medium. Add bread cubes and toss to coat. Sprinkle with orgenaro, salt and pepper to taste. Cook, stir occasionally, until slightly brown, about 5-6 minutes. Add toasted croutons to bowl with browned butter and toss to coat.
• Serve soup topped with croutons.