Tom's Tasty Tomato Soup with Brown Butter Croutons
Tom's Tasty Tomato Soup with Brown Butter Croutons might be just the soup you are searching for. One portion of this dish contains roughly 5g of protein, 23g of fat, and Head to the store and pick up onion, heavy cream, olive oil, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegetarian diet.
Instructions
Heat the butter and olive oil in a large saucepan and sauté the onion and garlic until the onion is translucent, about 5 minutes.
Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for15 minutes.
Remove from the heat and puree in batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper.
Meanwhile, to make the brown butter croutons, preheat the oven to 350°F.
Heat the butter in a small pan over medium heat and cook, stirring often, until the butter is golden brown and aromatic, about 3 minutes after the butter melts.
Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat. Season to taste with salt and pepper and toss again.
Spread the bread cubes on a baking sheet and place it in the oven.
Bake until the croutons are toasted and golden, about 20 minutes, stirring occasionally.
Remove the pan from the oven.
Serve the soup hot, garnished with the croutons.
Bakery Cookbook: Sweetness in Seattle by Tom Douglas and Shelley Lance. Photography by Ed Anderson. Copyright © 2012 by Tom Douglas. Published by Harper