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Creamy Tomato Soup with Buttery Croutons

Name: Creamy Tomato Soup with Buttery Croutons
Total time: 30 min
Yield: 6 servings
Cuisine: American Comfort
Ingredients: 2 tbsp unsalted butter; 2 tbsp olive oil; 1 each onion; 3 clove garlic; 5 cup canned whole tomatoes; 1 cup water; ⅔ cup heavy cream; 1 tbsp sugar; ¼ tsp crushed red pepper; ¼ tsp celery seed; ¼ tsp dried oregano; kosher salt; black pepper; 4 slice white country bread

American Comfortdinner30 min 6

This rich, velvety soup is comfort in a bowl.

method

1
Gather the ingredients.
2
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.
3
Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed, and oregano; 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.
4
Working in batches, transfer the tomato soup to a blender and puree until smooth.
5
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.
6
Return the soup to a clean pot and rewarm it if necessary; season with salt and pepper. Ladle the soup into bowls and serve with the croutons.