Recipes Soups Vegetable Soups Tomato Soups Creamy Tomato Soup with Buttery Croutons 5.0 (3,853) 53 Reviews This quick, easy tomato soup is comfort in a bowl, especially when it's topped with brown butter croutons. By Tom Douglas Tom Douglas Tom Douglas is a James Beard Award-winning chef and proprietor of several popular Seattle area restaurants: Dahlia Bakery, Etta's Big Mountain BBQ, Serious Pie, Seatown Rub Shack and Fishfry, Lola, and The Carlile Room. In addition to overseeing his restaurant group, Douglas co-hosts a weekly live radio show called "Seattle Kitchen," and has published five cookbooks. Food & Wine's Editorial Guidelines Updated on April 12, 2023 Rate PRINT Share Active Time: 30 mins Total Time: 30 mins Servings: 6 servings Seattle chef Tom Douglas' creamy tomato soup recipe comes together quickly and easily by using a few pantry staples, such as canned whole tomatoes, garlic, onion, and extra-virgin olive oil. Dried seasonings like crushed red pepper flakes, celery seed, oregano, salt, and pepper deepen the flavors of the soup, which is ready in just 30 minutes. This soup is delicious when eaten on its own, but the crowning glory is the freshly made brown butter croutons strewn on top. They add contrasting crunch and a touch of richness, and can be made while the soup simmers. Eaten together, the soup and croutons are an example of how satisfying a simple meal can be. This homemade tomato soup recipe is sure to become part of your regular repertoire. Ingredients 2 tablespoons unsalted butter, divided 2 tablespoons extra-virgin olive oil, divided 1 medium onion, very thinly sliced 3 garlic cloves, smashed 5 cups canned whole tomatoes in their juice (from three 14-ounce cans) 1 cup water 2/3 cup heavy cream 1 tablespoon sugar 1/4 teaspoon crushed red pepper 1/4 teaspoon celery seed 1/4 teaspoon dried oregano Kosher salt Freshly ground black pepper 4 (3/4-inch-thick) slices of white country bread, crusts trimmed, bread cut into 3/4-inch dice Directions Cara Cormack Gather the ingredients. Cara Cormack In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Cara Cormack Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed, and oregano; season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes. Cara Cormack Working in batches, transfer the tomato soup to a blender and puree until smooth. Cara Cormack Meanwhile, in a small skillet, cook the remaining 1 tablespoon of butter over moderately high heat 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 moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well. Cara Cormack Return the soup to a clean pot and rewarm it if necessary; season with salt and pepper. Ladle the soup into bowls and serve with the croutons. Cara Cormack Originally appeared: March 2004 Rate It Print