Home > Article > Office Bag Lunch: Chef Tom Douglas’s Tomato Soup – Businessweek

Office Bag Lunch: Chef Tom Douglas’s Tomato Soup – Businessweek

English: Crushed red pepper in bulk. Photo tak...

It’s been a big year for Seattle chef Tom Douglas, who, in addition to owning 13 restaurants, was named James Beard’s 2012 Outstanding Restaurateur. In late October, he also published his fourth book, The Dahlia Bakery Cookbook, which rose to No. 14 on the New York Times bestseller list for advice and miscellaneous books. From the new book, Douglas shares a recipe for creamy tomato soup, which was inspired by his mother’s cooking. His mom admits that it “might be as good as hers,” Douglas says. “Now that’s a real compliment!”

Ingredients

Serves 6

1 tbs unsalted butter

1 tbs olive oil

1 medium onion, thinly sliced

3 garlic cloves, smashed with the side of a knife and peeled

5 cups canned whole tomatoes in juice

1 cup water

2⁄3 cup heavy cream

2 tbs kosher salt, plus more as needed

¼ tsp freshly ground black pepper, plus more as needed

¼ tsp crushed red pepper flakes

¼ tsp celery seed

¼ tsp dried oregano or

½ tsp finely chopped fresh oregano

1 tbs sugar

via Office Bag Lunch: Chef Tom Douglas’s Tomato Soup – Businessweek.

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