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Tomato Soup

Homemade Tomato Soup

Kira and Michelle at sunshineandhurricanes.com
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients
  

  • 2 Tbsp. unsalted butter
  • 2 Tbsp. olive oil
  • 1 medium onion sliced thin
  • 6-8 crushed garlic cloves
  • 5 cups canned whole tomatoes in juice
  • 1 C. water
  • 2/3 C. heavy cream
  • 2 tsp. salt
  • 1/2 tsp. red pepper flakes
  • 1/4 tsp. oregano
  • 1/4 tsp. basil
  • 1 T. sugar
  • CROUTONS
  • 5 T. unsalted butter
  • 1 small loaf Italian or French bread
  • Salt pepper, & garlic powder

Instructions
 

  • Heat the butter and olive oil in a large saucepan and sauté the onion and garlic until the onion is translucent, approx. 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes,oregano, basil and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 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. Remove from the heat. Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat. Season to taste with salt, pepper, and garlic 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.