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Tomato Soup with Brown Butter Garlic Croutons

Course: Soup


For the soup:

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 yellow onion chopped finely
  • salt to season
  • freshly milled black pepper to season
  • 1/4 th tsp dried basil
  • 1/4 th tsp dried oregano
  • 1/4 th tsp dried thyme
  • 1/2 tsp smoked paprika
  • 3 garlic cloves minced
  • 3 tbsp tomato paste
  • 5 large ripe red tomatoes (use canned ones if you would like to)
  • 1/3 cup mascarpone cheese
  • 1/3 cup freshly grated havarti cheese

For the brown butter:

  • 3 tbsp unsalted butter

For the croutons:

  • 2 cups white bread cubed
  • Brown butter
  • 2 garlic cloves finely minced


To prepare brown butter:

  • Place a saucepan on low heat, and add the butter. Allow it to melt slowly on low heat stirring continuously. As soon as you notice brown flecks beginning to appear at the bottom of the pan, remove from heat and continue to stir. The butter continues to brown due to residual heat. (Make sure to remove the pan from heat at the right time or you could end up burning it).

To prepare the croutons:

  • Preheat the oven to 180°C.
  • Add the minced garlic to the brown butter, mix and allow to sit for a minute.
  • Place the cubed bread pieces in a large flat bowl, pour the butter/garlic mixture over top, lightly toss through and bake for 8 to 10 minutes or till the bread pieces get golden.
  • Make sure to check in between and toss through to ensure even cooking.
  • Keep aside to cool.

To prepare the soup:

  • In a large pot, heat oil and butter. Saute the onions with the herbs, paprika and season with salt and pepper.
  • When the onions are translucent, add the garlic and tomato paste. Cook for another 6-8 minutes.
  • Add the chopped tomatoes and bring to boil.
  • Then lower the heat and simmer for about 45 minutes, occasional stirring to break any lumps.
  • Turn off the heat and cool lightly.
  • Puree the soup in a blender (remember it’s still hot!) or use a stick blender.
  • Return the soup to heat and add the mascarpone and havarti, stirring continuously till the cheese has completely melted.
  • Check seasonings and adjust.
  • Serve hot with a dollop of mascarpone and brown butter garlic croutons.


The croutons can be prepared ahead and stored in an airtight container. If you do not have an oven, dry toast the bread pieces in a pan on the stove top for 3 minutes and then pour the butter/garlic mixture on top. Continue to toast till the golden colour is achieved.