Creamy Tomato Soup (Vegetarian)

• unsalted butter↗1 tablespoon
• extra-virgin olive oil↗1 tablespoon
• medium onion↗1

  very thinly sliced

• garlic cloves↗3

  smashed

• canned whole tomatoes↗5 cups

  (from three 14-ounce cans in their juice)

• water↗1 cup
• silken tofu↗8 ounces

  (About 1/2 a block)

• sugar↗1 tablespoon
• crushed red pepper flakes↗1⁄4 teaspoon

  (add more to taste)

• celery seed1⁄4 teaspoon
• dried oregano↗1⁄4 teaspoon
• kosher salt↗2 teaspoons
• black pepper↗1⁄4 teaspoon

  (add more for taste)

Step-by-step instructions

1. 1

   In a blender or food processor, drop in the tofu and blend until smooth and creamy. Set aside. (should make approximately 2/3 cup).

2. 2

   In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the water, blended tofu, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.

3. 3

   Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.