When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl. My twist on Mom's toast is to make brown butter croutons, though when I'm really feeling feisty I go all the way and make grilled cheese croutons to float on the soup.
To cut the bread for the brown butter croutons, take a 4-inch chunk of rustic bread (5 to 6 ounces) and cut off and discard the crusts using a serrated knife. Cut the bread into 4 slices, then cut the slices into 3/4- to 1-inch cubes.
Ingredients
Makes 6 servings
Soup
Brown Butter Croutons
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
4. Serve the soup hot, garnished with the croutons.
How would you rate Tom's Tasty Tomato Soup with Brown Butter Croutons?
Leave a Review
Reviews (47)
Back to TopFavorite tomato soup! I substitute chicken broth instead of water. The croutons are so easy to make and are absolutely amazing that I can't imagine eating the soup without them. I also use an immersion blender rather than transferring the soup to a blender.
nfinn91
Mountain Lakes, NJ
9/18/2020
This was absolutely delicious. I double the crushed red pepper, and do everything else else as suggested. I usually don't make the croutons but did today, and wow! Used a garlic sourdough bread - amazing.
jns7503
San Francisco
11/28/2019
I made the soup without the croutons. It came together quickly. I made it with one 28-oz can of San Marzano tomatoes (and adjusted the cream accordingly) bc I didn't want to open two cans just to use part of the other. I found it a little bland and added a dollop of roasted vegetable Better than Bouillon. That did the trick. I'll definitely be making this on work nights in the future.
spinsterella
9/26/2019
Excellent
Anonymous
New York, NY
4/17/2019
Easy and delicious. Also good cold.
aldcorn
Ontario Canada
3/29/2019
Damn good soup!
xmatch
Charleston, WV
3/26/2019
Excellent soup. The celery seed gives it a powerful celery flavor, which I'm fine with myself. I put less sugar in (probably around a teaspoon) since I don't like my tomato soup to be particularly sweet. Haven't tried the croutons yet--just served it with grilled cheese. Mmmm.
leek
Seattle
2/16/2019
Perfect quick warm, tomato soup. We've made it a few times and settled on our family modifications: chicken stock for water, less cream, sugar and salt (because of the stock), and no red pepper for the kids.
Anonymous
11/23/2018
Absolutely wonderful soup. Made it as listed except that I used tomatoes from the garden as it is the end of the season with loads of tomatoes!
plgnsmm
Kent, WA
10/6/2018
Family favorite now! Didn't have celery seed, but the soup was still delicious. Served with the classic grilled cheese on the side.
Anonymous
Chicago
1/12/2018
伟大的番茄汤!不止一次了st variation is with a 2 teaspoons of Ethiopian seasoning. It's all good.
secretariat73
Missoula, MT
1/7/2018
Excellent!
airfoil
11/22/2017
Added fresh Basil... an easy and Excellent tomato soup!
Anonymous
Portland, OR
11/6/2017
Adapted this recipe a bit. I sautéed 1/2 onion and 1 clove of garlic until the onion was soft. Added 1 can of crushed San Marzano tomatoes, a little bit of whole milk, and about 1.5 cups of water. Brought to a boil, let it simmer, and then added some basil leaves and red pepper flakes. Served with grilled cheese. Delicious!!
Anonymous
9/21/2017
FANTASTIC! My wife doesn't eat tomato soup and she loves this!
1bigbri
4/3/2017
See Related Recipes and Cooking Tips
-
55 Ways to Cook With Canned Whole Tomatoes
Dust off that can of tomatoes in the back of your pantry—you're looking at dinner. -
10 Stir-Ins That Make Prepared Tomato Soup Taste Homemade
Need dinner fast? Turn store-bought tomato soup into a feast-worthy dinner with these simple upgrades. -
27 Times You Should Pick Brown Butter Over Regular
Why stick with plain butter when you can use the nutty, caramelly flavor of oh-so-delicious brown butter. -
Why You Should Never Buy Croutons Again
Homemade croutons are easy, delicious, and a great way to use up stale bread. -
Take These Dinners Straight to the Freezer
You'll be thankful you thought ahead. -
Cozy, Comforting Classics
The wind's blowing hard, the rain doesn't seem to be letting up anytime soon, and there's thunder in the distance. Your best bet is to get inside and fill up on something soul-satisfying.
