Tom's Tasty Tomato Soup with Brown Butter Croutons Recipe | Epicurious.com
"When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl. My twist on Mom's toast is to make brown butter croutons, though when I'm really feeling feisty I go all the way and make grilled cheese croutons to float on the soup. To cut the bread for the brown butter croutons, take a 4-inch chunk of rustic bread (5 to 6 ounces) and cut off and discard the crusts using a serrated knife. Cut the bread into 4 slices, then cut the slices into 3/4- to 1-inch cubes...."
INGREDIENTS
•
1 tablespoon unsalted butter
•
1 tablespoon olive oil
•
1 medium onion, thinly sliced
•
3 garlic cloves, smashed with the side of a knife and peeled
•
5 cups canned whole tomatoes in juice
•
1 cup water
•
2/3 cup heavy cream
•
2 teaspoons kosher salt, plus more as needed
•
1/4 teaspoon freshly ground black pepper, plus more as needed
•
1/4 teaspoon crushed red pepper flakes
•
1/4 teaspoon celery seed
•
1/4 teaspoon dried oregano or 1/2 teaspoon finely chopped fresh oregano
•
1 tablespoon sugar
•
3 tablespoons unsalted butter
•
4 slices european-style rustic bread, crusts removed, cut into 3/4- to 1-inch cubes (30 to 36 cubes)
•
Kosher salt and freshly ground black pepper
Comments & Reviews
Just A Pinch Sweepstakes