Brown Butter Tomato Soup

Name: Brown Butter Tomato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons celery seeds; 237 milliliters cream; 0 teaspoons crushed red pepper; 0 teaspoons dried marjoram; 4 cloves garlic peeled & lightly smashed; 1 teaspoons kosher salt plus more as needed; 2 Tbsps olive oil divided; 0 teaspoons freshly cracked black pepper; 3 slices rustic bread rusts trimmed, cut into ½-inch cubes; 1 Tbsp sugar; 4 Tbsps unsalted butter divided; 237 milliliters water

You can never have too many soup recipes, so give Brown Butter Tomato Soup a try. This recipe serves 6. One serving contains 312 calories, 2g of protein, and 30g of fat. Head to the store and pick up kosher salt, cream, freshly cracked pepper, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large Dutch oven set over medium heat; sauté the onion and garlic until translucent and just beginning to color, about 8 minutes.

Ingredients you will need

Olive Oil

Butter

Garlic

Onion

Equipment you will use

Dutch Oven

Add the tomatoes with the juice, water, cream, salt, pepper, red pepper, celery seeds, marjoram, and sugar. Raise the heat to medium high and bring to a boil, then turn the heat to low and simmer for 15 minutes.

Ingredients you will need

Celery Seed

Red Pepper

Marjoram

Tomato

Pepper

Cream

Juice

Sugar

Water

Salt

Remove from the heat and use an immersion blender to purée until completely smooth. Return the soup to low heat and simmer 20 more minutes.Meanwhile, make the brown butter and croutons.

Ingredients you will need

Croutons

Butter

Soup

Equipment you will use

Immersion Blender

Heat a large, heavy bottomed sauté pan over medium heat.

Equipment you will use

Frying Pan

Add the 3 tablespoons remaining butter. As it begins to melt, start swirling the pan frequently and watching the butter carefully. You will notice the butter will get foamy, and then the milk solids will begin to brown. Once that starts, remove skillet from heat. Smell the butter; it should have a nutty aroma, and be caramel in color. Stir about 2/3 of the brown butter into the soup. Set the rest aside. Season the soup with more salt and pepper to taste

Ingredients you will need

Salt And Pepper