My favorite treat in Seattle comes from Tom Douglas’ Dahlia Bakery (or LOLA their Mediterranean inspired restaurant across the street). They have tiny donuts (more like a beignet) that they serve hot with sweetened mascarpone and marionberry dipping sauce. They’re incredible! Everything I’ve tried at both restaurants has been delicious. And of course I have the Dahlia bakery cookbook. It has a recipe for the Dahlia donuts which I’ve yet to try (probably because I know I’ll never be able to replicate the original and I live close enough, so why bother?!) but I have made- and loved!- their tomato soup recipe.

I thought this soup was just perfect as written. Though I did use half and half instead of cream because I had it around. And while it won’t be quite as rich, it’ll save you a few calories. Use high quality whole or crushed tomatoes for the best flavor. Soup needs a lot of salt so don’t be shy and season it generously to taste. I didn’t make the brown butter croutons because I was serving it alongside grilled cheese (perfect for dipping!) but next time I definitely will. They sound divine.

Dahlia Bakery’s Tasty Tomato Soup

INGREDIENTS

Tomato Soup:
1 Tbsp. unsalted butter
1 Tbsp. 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 (I used Cento brand, can also use crushed tomatoes)
1 cup water
2/3 cup heavy cream (I used half and half, heavy cream will make it richer)
1 1/2 -2 tsp. kosher salt (adjust to taste)
1/4 tsp. freshly ground black pepper (adjust to taste)
1/4 tsp. crushed red pepper flakes (adjust to taste)
1/4 tsp. celery seed (I used celery salt)
1/4 tsp. dried oregano or 1/2 tsp. finely chopped fresh oregano
1 Tbsp. sugar

Brown Butter Croutons:
3 Tbsp. unsalted butter
4 slices rustic bread, crusts removed, cut into 3/4- to 1-inch cubes (30 to 36 cubes)
Kosher salt and freshly ground black pepper

fresh basil, for serving (optional)

DIRECTIONS

1. Heat the butter and olive oil in a large saucepan and sauté the onion and garlic until the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
2. Remove from the heat and puree in batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with salt and pepper.
3. Meanwhile, to make the brown butter croutons, preheat the oven to 350°F. Heat the butter in a small pan over medium heat and cook, stirring often, until the butter is golden brown and aromatic, about 3 minutes after the butter melts. Remove from the heat. Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat. Season to taste with salt and pepper and toss again. Spread the bread cubes on a baking sheet and place it in the oven. Bake until the croutons are toasted and golden, about 20 minutes, stirring occasionally. Remove the pan from the oven.
4. Serve the soup hot, garnished with the croutons and fresh basil (both optional).

(Adapted from The Dahlia Bakery Cookbook: Sweetness in Seattle)