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    Creamy Tomato Soup with Buttery Croutons

    Source of Recipe

    Food & Wine

    Recipe Introduction

    "This comforting, creamy tomato soup relies on pantry staples, such as canned whole tomatoes, garlic, onion, and extra-virgin olive oil. Freshly made brown-butter croutons add contrasting crunch and a touch of richness. Best of all, you can enjoy a bowl of this soup in just 30 minutes."

    Recipe Link:

    List of Ingredients

    ◦ 2 tablespoons unsalted butter
    ◦ 2 tablespoons extra-virgin olive oil
    ◦ 1 medium onion, very thinly sliced
    ◦ 3 cloves garlic, smashed
    ◦ 5 cups canned whole tomatoes in their juice (from three 14-ounce cans)
    ◦ 1 cup water
    ◦ ⅔ cup heavy cream
    ◦ 1 tablespoon sugar
    ◦ ¼ teaspoon crushed red pepper
    ◦ ¼ teaspoon celery seed
    ◦ ¼ teaspoon dried oregano
    ◦ Salt and freshly ground pepper
    ◦ Four ¾-inch-thick slices of white country bread, crusts trimmed, bread cut into ¾-inch dice


    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.

    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.

    Working in batches, transfer the tomato soup to a blender and purée 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.

    Makes 6 servings




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