Dahlia Bakery Tomato Soup

Apparently, I am on a quest for the best homemade tomato soup (see other attempts here, here, and here). However, I may have found the one to beat, my friends.  Nana got me The Dahlia Bakery Cookbook for Christmas this year, and I've been dying to try Tom's Tasty Tomato Soup with Brown Butter Croutons (one of my absolute favorite things to pick up at The Dahlia Bakery).  This weekend I gave it a try, and I swear it's as good as the original.  It was quick and easy to put together, and in no time I was enjoying this delicious soup with homemade croutons - oh, and a grilled cheese on the side.  If you're also on the hunt for the best tomato soup, look no further.  Tommy D has done it again :)


Tom's Tasty Tomato Soup with Brown Butter Croutons

Ingredients
Soup
1 tblsp unsalted butter
1 tblsp olive oil
1 medium onion, thinly chopped
3 garlic cloves, peeled and slightly smashed with the side of a knife
5 cups canned whole tomatoes in juice
1 cup water
2/3 cup heavy cream
2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1/4 tsp celery seed
1/4 tsp dried oregano
1 tblsp sugar

Brown Butter Croutons
3 tblsp unsalted butter
3-4 slices rustic french bread cut into 1 inch cubes
salt and pepper

Instructions
1. Heat butter and olive oil in large pot and saute onion and garlic until onion is translucent, about 5 minutes.  Add tomatoes, water, cream, salt, pepper, red pepper flakes, celery seed, oregano, and sugar.  Bring to boil, then lower heat and simmer 15 to 20 minutes.
2. Remove from heat and puree in batches in blender.  Return soup to pot and reheat to a simmer, seasoning with salt and pepper if needed.
3.  Meanwhile, preheat oven to 350.  Heat butter for croutons in small pan over medium heat stirring often, until butter is golden brown and aromatic, about 3 minutes after it melts.  Remove from heat.  Put bread cubes in bowl and pour brown butter over them, tossing to coat.  Season with salt and pepper, and toss again.  Spread cubes on baking sheet and  bake in oven until croutons are toasted and golden, about 20 minutes.  Stir occasionally.
4. Serve soup hot, garnished with croutons.

Serves 4-5

adapted from The Dahlia Bakery Cookbook

xoxo,
stephanie marie