Toms Tasty Tomato Soup With Brown Butter Croutons Recipe Epicuriouscom Recipes

TOM'S TASTY TOMATO SOUP WITH BROWN BUTTER CROUTONS

Steps:

• 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.

TOMATO SOUP WITH ARUGULA, CROUTONS, AND PECORINO

Steps:

• Preheat oven to 400°F. Toss bread with 2 tablespoons oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crunchy, 8-10 minutes; set croutons aside.
• Heat 2 tablespoons oil in a large skillet over medium. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is soft, 5-7 minutes. Add tomatoes and cook, stirring often, until they just start to release their juices, about 1 minute. Add 1 cup water and bring to a boil. Transfer tomato mixture to a blender and blend until smooth; taste and add hot sauce to your liking. Season with salt and pepper.
• Drizzle soup with more oil and top with arugula, Pecorino, and croutons.
• Do Ahead
• Croutons can be made 1 day ahead. Store airtight at room temperature.

TOMATO SOUP

Steps:

• Warm a heavy-bottomed pan. Add: 2 tablespoons olive oil, 1 tablespoon butter, 1 medium onion, sliced, 1 small leek, white and light green parts, sliced, A pinch of salt.
• Cover and cook until soft but not brown. Add water to keep from browning if necessary. Add: 2 garlic cloves, peeled and sliced.
• Cook for about 2 minutes, then add: 2 pounds ripe tomatoes (about 10 medium tomatoes), washed, cored, and sliced, 1 scant tablespoon white rice, A large pinch of salt, 1/2 bay leaf, 1 small sprig of savory, thyme, or basil.
• Cook over medium heat, stirring occasionally, until the tomatoes fall apart. Add: 1 cup water, 1 tablespoon butter.
• Continue cooking for another 10 minutes, until the rice is tender. Remove the herb sprig. Carefully ladle the soup into a blender not more than one-third full. Blend until smooth, about 1 minute. Pass the puréed soup through a medium strainer to remove skins and seeds. Taste for salt. Add more water if the soup is too thick.
• Omit the rice for a thinner soup.
• Garnish the soup with crème fraîche and mint, or with buttered croutons, or with torn basil or finely cut chives and olive oil.