Creamy and savory tomato soup topped with seasoned browned butter croutons
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
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
Equipment
Hand blender (immersion blender) or Food Processor
Ingredients
2tablespoonsolive oil
1large onionchopped
2tablespoonstomato paste
1cuplow-sodium chicken broth
28-oz.can whole peeled tomatoescut into smaller pieces
1teaspoonsugar
1/4teaspooncrushed red pepper
1/4teaspooncelery seed
1/2teaspoondried oreganoplus more for croutons
2/3cupheavy cream
Kosher saltfreshly ground pepper, to taste
2tablespoonsunsalted butter
Four slices of rustic white breadcrusts 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.