- Makes 6 servings
- 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
- Brown Butter Croutons
- 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
- 1. 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 for 15 minutes.
- 2. 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.
- 3. 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 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.
- 4. Serve the soup hot, garnished with the croutons.
From The Dahlia Bakery Cookbook: Sweetness in Seattle by Tom Douglas and Shelley Lance. Photography by Ed Anderson. Copyright © 2012 by Tom Douglas. Published by HarperCollins Publishers.