The Best Creamy Tomato Soup with Crunchy Nut Topping
The best creamy tomato soup is rich and velvety smooth, with a unique crunchy topping made of nuts, seeds, herbs, and bread crumbs. Perfect for a chilly fall night.
To make the topping, put the croutons in a gallon sized freezer bag. Using a rolling pin or meat mallet, crush the croutons. Add the remaining ingredients to the bag and shake until combined.
To make the soup, heat the oil in a large, heavy saucepan. Add the onions and cook until softened.
Add the garlic and seasonings. Cook for another minute or so, and add the tomatoes.
Bring to a simmer, add the soy sauce, fish sauce, and Worcestershire. Taste and add salt and pepper.
Simmer the soup on low for 20 minutes until tomatoes are broken down a bit.
Transfer to a blender or use an immersion blender to puree the soup until smooth, and add back to the pot if necessary.
Add the cream over low heat and bring to a low simmer.
Ladle the soup into bowls and add a generous amount of the nut topping before serving.