Creamy Tomato Soup with Butter Croutons - Recipe from Price Chopper
Creamy Tomato Soup with Butter Croutons
Try out this delicious dish that is simple, delicious, and Undeniably Dairy!
Try out this delicious dish that is simple, delicious, and Undeniably Dairy!
- Melt 1 tablespoon of butter with 1 tablespoon olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, water, heavy cream, sugar, crushed red pepper, oregano, and celery seed and season with salt and pepper. Increase the heat to high and bring the soup to a low boil, breaking up the tomatoes with the back of a spoon. Reduce the heat to medium and simmer for 10 minutes.
- While the soup simmers, in a small skillet, cook the remaining 1 tablespoon of butter over medium high heat, stirring constantly, 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 medium high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the bowl with the browned butter and toss well.
- Working in batches, transfer the tomato soup to a blender and puree until smooth, then return to the pot. Ladle the soup into bowls and serve with the croutons.
