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Remove from the heat and puree in batches in the container of a blender. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Heat the butter and olive oil in a large saucepan and sauté the onion and garlic until the onion is translucent, about 5 minutes. Serve the soup with a toast alongside or on top. Sprinkle cheese over the top, then bake until golden brown, about 10 minutes. If you're making the toast, rub 1 side of each slice of baguette with the garlic clove, then place on a parchment-lined baking sheet.For a super-smooth soup, run it through a fine-mesh sieve.) Season to taste with salt, pepper and grated Parmesan. (Alternatively, ladle the soup into a blender, and blend until smooth. Use an immersion blender to purée the soup.If you're planning to make the Parmesan toast, heat the oven to 400 degrees. Remove the rind from the soup, and let cool slightly.(If you find during your stirring that the Parmesan rind is stuck to the bottom or sides of the pot, pry it off with a wooden spoon.) Turn the heat down to a simmer and cook, stirring occasionally, until the tomatoes are broken down and the mixture has thickened, about 30 minutes. Stir in the tomatoes and their juices, 1 cup water and the Parmesan rind, and bring to a boil.Add the garlic, red-pepper flakes, and generous pinches of salt and pepper, and sauté until fragrant, 2 to 3 minutes. Once it starts bubbling, stir in the onions and sauté until golden, 5 to 7 minutes. In a large saucepan or Dutch oven over medium heat, melt the butter.