Tom's Tasty Tomato Soup with Brown Butter Croutons
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, smashed with the side of a knife and peeled
- 5 cups canned whole tomatoes in juice
- 1 cup water
- 2/3 cup heavy cream
- 2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon celery seed
- 1/4 teaspoon dried oregano or 1/2 teaspoon finely chopped fresh oregano
- 1 tablespoon sugar
- 3 tablespoons unsalted butter
- 4 slices european-style rustic bread, crusts removed, cut into 3/4- to 1-inch cubes (30 to 36 cubes)
- Kosher salt and freshly ground black pepper
- This recipe is vegetarian
- Produce
- Onion, medium (1)
- Oregano or, dried (1/4 teaspoon)
- Tomatoes in, canned whole juice (5 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Celery seed (1/4 teaspoon)
- Garlic cloves (3)
- Kosher salt (2 teaspoons)
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1 tablespoon)
- Red pepper flakes (1/4 teaspoon)
- Sugar (1 tablespoon)
- Bread & Baked Goods
- European-style rustic bread (4 slices)
- Drinks
- Water (1 cup)
- Dairy
- Butter, unsalted (4 tablespoon)
- Heavy cream (2/3 cup)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published November 23, 2012 (3 months ago).
41 people saved this recipe.
