Shepherd’s Tomato Soup with Rye Croutons

Slice the onion into half moons and smash the garlic.

Place a large pot on the stove and turn the heat on to medium. Add the butter. Once it melts, add the onion, garlic, and ½ teaspoon of the salt and cook, stirring often with a wooden spoon, until the onions are softened, 5 to 6 minutes. Open the can of tomatoes and add to the pot along with the water, red pepper, black pepper (about 12 turns on pepper mill) and the remaining 1/2 teaspoon salt. Increase the heat to high to bring to a boil. Then, lower the heat to medium and simmer (low boil) for 15 minutes. Let cool a few minutes before blending.

Meanwhile, make the croutons: use a serrated knife to slice the bread into 1/2-inch thick slices (or you can use pre-sliced). Cut into 1/2-inch cubes (you should get about 2 cups). Melt the butter in a large skillet over medium heat. Add the bread cubes and cook, stirring often, until browned and crisp, 5 to 6 minutes.

Ladle half the soup into the blender. Do not fill above the halfway mark. Hold the lid on tight (hot foods can blow the lid off). Puree until smooth. Pour into a medium saucepan. Puree the remaining soup and add to the saucepan. Reheat.

Or, if you have one, use a handheld blender instead. To avoid splatters, be sure to keep the blades submerged in the soup.
Top with the croutons and crème fraîche. Use scissors to snip the chives right over the soup.