Go Back
+ servings

Classic Tomato Soup


  • Soup
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 medium onion, sliced thin
  • 3 garlic cloves, smashed with the side of a knife and peeled
  • 2 (28 oz) cans whole tomatoes in juice
  • 1 cup water
  • cup heavy cream (or coconut cream)
  • 2 tsp fine grain sea salt + more as needed
  • ¼ tsp freshly ground black pepper + more as needed
  • ¼ tsp crushed red pepper flakes, more or less depending on your tolerance for heat
  • ¼ tsp celery seed
  • ¼ tsp dried oregano (or ½ tsp fresh oregano, chopped fine )
  • 1 Tbsp natural sugar, optional

  • Brown Butter Croutons
  • 3 Tbsp unsalted butter
  • 4 slices European-style rustic bread crusts removed, cut into 1" cubes (~ 30 to 36 cubes)
  • Fine grain sea salt + freshly ground black pepper


Tomato Soup

  • In a large saucepan over medium heat, sauté the onion and garlic until the onion is translucent (~ 5 minutes)
  • Add the tomatoes, water, cream, sea 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
  • 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 sea salt and freshly ground black pepper

  • 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 sea salt and freshly ground black 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 (~ 20 minutes) stirring occasionally
  • Remove the pan from the oven

  • Finish and Serve
  • Serve the soup hot, garnished with the croutons