This is a restaurant-quality tomato soup, but you wouldn’t expect any less from Tom Douglas, chef and owner of 15 of the most popular eateries in Seattle. If you are in the Pacific Northwest, and you get the chance to eat at one of Douglas’ restaurants, do not let that opportunity pass you by.
I’m going to sing the praises of San Marzano tomatoes for a moment. They are sweeter and less acidic than regular canned tomatoes. They cost a bit more, but the tradeoff is worth it. You can read more about San Marzano tomatoes from our friends at The Kitchn. They are available at Trader Joe’s and other organic supermarkets such as Whole Foods and Frazier Farms. Are you going to ignore my advice and make this soup with that dusty can of Hunt’s you found in your Y2K bunker? Well… don’t.
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, smashed and peeled
- 2 – 28oz canned whole San Marzano tomatoes in juice
- 1 cup water
- 2/3 cup heavy cream
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon celery seed
- 1/4 teaspoon dried oregano, or 1/2 teaspoon finely chopped fresh oregano
- 1 tablespoon sugar
Heat the butter and olive oil in a large dutch oven and sauté the onion and garlic about 5 minutes.
Add the remaining ingredients, bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
Remove from the heat and use an immersion blender to puree the soup.
Reheat to a simmer, and season to taste with more salt and pepper.