- 2 tbs butter (unsalted)
- 2 tbs O-Live extra-virgin olive oil
- 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 tbs sugar
- 1/4 tsp crushed red pepper
- 1/4 tsp celery seed
- 1/4 tsp dried oregano
- 4 x 3/4-inch-thick slices of sourdough bread cut into dices
- Salt & pepper
How to Make It
Add 1 tbs of butter to a small skillet and brown for about 1 minute. Then scrape the butter into a bowl and add O-Live extra virgin olive oil to the same skillet. Over medium to high heat, add the diced bread and stir until all sides of the bread are evenly browned. Add the bread to the browned butter in the bowl and toss well. If you like, you can add seasoning to the bread.
Transfer the tomato soup to the blender in batches and puree until smooth. Take out a new, clean pot and pour the blended tomato soup into it. Season with salt & pepper and ladle into the bowls. Add a shot of heavy cream or drizzle some O-Live extra virgin olive oil over the soup as you wish. Garnish with greens and croutons. If you left out the croutons, serve with slices of bread.