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