Ingredients for Tom's Tasty Tomato Soup with Brown Butter Croutons

• 1 cucchiaio di burro non salato

• 1 cucchiaio di olio d'oliva

• 1 cipolla media, affettata sottilmente

• 3 garlic cloves, smashed with the side of a knife and peeled

• 1200ml canned whole tomatoes in juice

• 240ml di acqua

• 160ml di panna doppia

• 2 teaspoons kosher salt, plus more as needed

• 1/4 teaspoons freshly ground black pepper, plus more as needed

• 1/4 cucchiaini di fiocchi di peperoncino rosso tritato

• 1/4 teaspoons celery seed

• 1/4 teaspoons dried oregano or 1/2 teaspoons finely chopped fresh oregano

• 1 cucchiaio di zucchero

• 3 cucchiai di burro non salato

• 4 slices european-style rustic bread, crusts removed, cut into 3/4- to 1-inch cubes (30 to 36 cubes)

• Sale kosher e pepe nero macinato fresco

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 177°C. 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.

Avvertenza

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