[untested] Creamy Tomato Soup
Components
Buttery Croutons
Ingredients
1 tablespoons unsalted butter
1 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
Directions
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.
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.
Buttery Croutons
Ingredients
1 tbsp. unsalted butter
1 tbsp. extra-virgin olive oil
Four 3/4-inch-thick slices of white country bread, crusts trimmed, bread cut into 3/4-inch dice
Steps
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.