Creamy Tomato Soup with Brown Butter Garlic Croutons
Creamy Tomato Soup with Brown Butter Garlic Croutons takes roughly 5 hours from beginning to end. This recipe serves 4. One serving contains 438 calories, 8g of protein, and 31g of fat. For $2.71 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Plenty of people really liked this soup. 5365 people have tried and liked this recipe. Head to the store and pick up garlic cloves, salt, oregano, and a few other things to make it today. It is brought to you by How Sweet Eats. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is good. Similar recipes include Tom's Tasty Tomato Soup with Brown Butter Croutons, Creamy Garlic Tomato Soup With Grilled Cheese Croutons, and Brown Sugar-Roasted Tomato Soup with Cheddar Croutons.
Servings: 4
Ingredients:
3 tablespoons brown butter
2 (28-ounce) cans whole, peeled tomatoes
croutons
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
2 garlic cloves, minced
1/3 cup freshly grated havarti cheese
1/3 cup mascarpone cheese
2 cups cubed whole grain bread
2 tablespoons olive oil
1/4 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1 sweet onion, diced
3 tablespoons tomato paste
2 tablespoons unsalted butter
4 cups low-sodium chicken or vegetable stock
Equipment:
oven
pot
bowl
baking sheet
blender
Cooking instruction summary:
Heat a large soup pot oven medium-low heat and add olive oil and butter. Add onions, salt, pepper, seasonings and smoked paprika, then stir well to coat. Cook until onions are soft and translucent, about 5-6 minutes. Stir in garlic and tomato paste, using the back of the spoon well to mash the tomato paste and evenly distribute it throughout the onions. Cook for another 5-6 minutes or so, stirring occasionally, allowing the tomato paste to become golden in spots. Add in both cans of the tomatoes (with juice) and the stock, bring the mixture to a boil. Reduce to a simmer and let bubble for 1 hour, stirring occasionally. While the mixture is simmering, I occasionally mashed the tomatoes down just to make them easier to blend. While the soup is cooking, preheat the oven to 375 degrees F. Brown the butter and let it sit for 2-3 minutes, then toss in the minced garlic cloves and stir for 30 seconds. Add bread cubes to a large bowl and pour the garlic/butter mixture over top, tossing well to coat. Place the bread cubes on a baking sheet and bake for 8-10 minutes, tossing once or twice during cooking. If you desire them more golden, bake a little longer - just keep an eye on them.After the hour is up, very carefully add the mixture to a blender (you will probably have to do this in two parts) and puree until totally smooth. Add back to the pot over low heat. Stir in the mascarpone and havarti, stirring until it's completely melted. Taste and season additionally with salt and pepper if needed. Serve in big bowls with an extra dollop of mascarpone and bunch of croutons on top.
Step by step:
1. Heat a large soup pot oven medium-low heat and add olive oil and butter.
2. Add onions, salt, pepper, seasonings and smoked paprika, then stir well to coat. Cook until onions are soft and translucent, about 5-6 minutes. Stir in garlic and tomato paste, using the back of the spoon well to mash the tomato paste and evenly distribute it throughout the onions. Cook for another 5-6 minutes or so, stirring occasionally, allowing the tomato paste to become golden in spots.
3. Add in both cans of the tomatoes (with juice) and the stock, bring the mixture to a boil. Reduce to a simmer and let bubble for 1 hour, stirring occasionally. While the mixture is simmering, I occasionally mashed the tomatoes down just to make them easier to blend. While the soup is cooking, preheat the oven to 375 degrees F. Brown the butter and let it sit for 2-3 minutes, then toss in the minced garlic cloves and stir for 30 seconds.
4. Add bread cubes to a large bowl and pour the garlic/butter mixture over top, tossing well to coat.
5. Place the bread cubes on a baking sheet and bake for 8-10 minutes, tossing once or twice during cooking. If you desire them more golden, bake a little longer - just keep an eye on them.After the hour is up, very carefully add the mixture to a blender (you will probably have to do this in two parts) and puree until totally smooth.
6. Add back to the pot over low heat. Stir in the mascarpone and havarti, stirring until it's completely melted. Taste and season additionally with salt and pepper if needed.
7. Serve in big bowls with an extra dollop of mascarpone and bunch of croutons on top.
Nutrition Information:
covered percent of daily need
