Creamy Tomato Soup with Buttery Croutons

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomatoes

  Whole, canned

  5 cup or 1.21kg

• Water

  Plain, clean water

  1 cup or 237g

• Heavy whipping cream

  Fluid

  ⅔ cup, whipped or 80g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Red peppers

  Hot chili, raw

  0.005 cup, chopped or diced or 0.8g

• Celery seed

  Spices

  ¼ tsp or 0.5g

• Oregano

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bread

  Pound cake type, pan de torta salvadoran

  75g

Directions

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.
7. Source: www.foodandwine.com/recipes/creamy-tomato-soup-buttery-croutons