Creamy Tomato Soup With Buttery Croutons

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Ingredients

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 medium onion, very thinly sliced

3 garlic cloves, smashed

5 cups canned whole tomatoes in their juice (from three 14-ounce cans)

1 cup water

2/3 cup heavy cream

1 tablespoon sugar

1/4 teaspoon crushed red pepper

1/4 teaspoon celery seed

1/4 teaspoon dried oregano

Salt and freshly ground pepper

Four 3/4-inch-thick slices of white country bread, crusts trimmed, bread cut into 3/4-inch dice

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