Wednesday, October 31, 2012

Tom's Tomato Soup

When I lived in Seattle and worked for Chef Tom Douglas, this was one of my most favorite things to have for lunch (with a Beecher's cheddar grilled cheese sandwich for dipping). I made Tom's recipe my own by adding a couple extra ingredients (dash of worcestershire and a bit of basil) but that's all personal preference - his recipe is damn near perfect. 

Best Tomato Soup
serves 3-4

2 Tbsp unsalted butter
2 Tbsp olive oil 
1 brown onion, thinly sliced
3 garlic cloves, smashed
3 14-oz cans (5 cups) whole tomatoes + their juice
1 cup water
2/3 cup heavy cream
1 Tbsp worcestershire sauce
1 Tbsp sugar
1/4 tsp dried oregano
1/4 tsp chili flakes
1/4 tsp dried basil
1/4 tsp celery seed
cracked pepper, to taste
kosher salt, to taste

1. Heat butter and oil in a large saucepan. Add onions and garlic and cook 5-10 minutes on medium heat until onions are translucent
2. Next, add everything else except your salt and pepper and simmer for another 5-10 minutes
3. Using an immersion blender, puree soup until smooth
4. Season with salt and pepper to taste
5. Serve immediately with garlic toast, buttery croutons, or your favorite grilled cheese sandwich 

Wishing you all a super spooktacular Halloween!!


  1. I like your blog a lot. Looking forward to trying out your recipes!