For years I’ve been obsessed with finding the perfect tomato soup. Obsessed. Every year as the weather turns colder, my attention turns towards the pursuit of that pinnacle of tomato soups, the one you want to make over and over again, and every year I am disappointed. I have tried cream based soups, broth based soups, and even a vegan soup with cashews used instead of cream, but I have not found THE soup…until now. While flipping through recipes on the internet (as I’m often doing), I came across one that I felt had potential. Blame it on the weather, blame it on the good company I was in, blame it on the fireplace I was sitting in front of while eating it…I’m not sure what the magic was, but I think I found it. I think I found THE tomato soup recipe. Try it and see what you think. I don’t think you’ll be disappointed.
Tomato Soup with Brown Butter Croutons
- 5 Tablespoons unsalted butter divided
- 1 medium onion diced
- 3 garlic cloves minced
- 2 28 ounce cans whole tomatoes in juice
- 1 cup water
- 2/3 cup heavy cream
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon celery seed
- 1/4 teaspoon dried oregano
- 1 Tablespoon sugar
- 1 round of rustic Sourdough bread or a loaf of rustic french bread, cut into bite sized cubes
- Kosher salt to taste
- Freshly ground black pepper to taste
- Chopped basil for garnish
- Shaved parmesan for garnish
Melt 1 tablespoon of butter in a dutch oven or large saucepan.
Soften the onion and garlic in the butter, about 5 minutes.
Add the tomatoes with juice, water, heavy cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring mixture to a boil, then simmer at a lower heat for 15-20 minutes.
Cool slightly and puree using an immersion blender.
Reheat to a simmer, and add more salt and pepper to taste.
While the soup is simmering, preheat the oven to 350°F.
Place 1 tablespoon of butter on a baking sheet or jelly roll pain.
Place the pan in the oven while preheating the oven to melt the butter, greasing the pan.
Heat the remaining 3 tablespoons of butter in a small saucepan and cook over medium heat, stirring frequently.
Remove the saucepan from the heat when the butter is golden brown with small brown bits floating on top.
Throw the cubes of bread in a bowl and pour the browned butter over them, stirring to coat all of the cubes.
Season with salt and pepper and stir again.
Spread the bread over the warmed baking sheet.
Place it in the preheated oven and bake until the croutons are golden brown, approximately 20 minutes.
Allow the croutons to cool slightly.
Garnish the hot soup with the croutons, chopped basil, and shaved parmesan.