Creamy Tomato Soup (Vegetarian) - cooking recipe

Ingredients

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 medium onion, very thinly sliced
3 garlic cloves, smashed
5 cups canned whole tomatoes (from three 14-ounce cans in their juice)
1 cup water
8 ounces silken tofu (About 1/2 a block)
1 tablespoon sugar
1/4 teaspoon crushed red pepper flakes (add more to taste)
1/4 teaspoon celery seed
1/4 teaspoon dried oregano
2 teaspoons kosher salt
1/4 teaspoon black pepper (add more for taste)

Preparation

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