Recipe: Tom Douglas’ tasty tomato soup with brown butter croutons
At Alaska your journey becomes part of the adventure as you watch free entertainment, snack on food and drinks with inspired flavors from the Pacific Northwest, relax in our custom, power equipped seats, and enjoy our award-winning service. It’s all part of Alaska Beyond™ – a new flight experience designed to go above and beyond your expectations.
At Alaska, we’re all about discovering new flavors to share with our friends and customers. In December, we announced a new partnership with three-time James Beard award-winning chef Tom Douglas to bring a rotating selection of signature items to customers flying from our Seattle and Portland, as well as all West Coast flights to Hawaii.
We also launched our new flight experience Alaska Beyond, featuring delicious food and beverages, comfortable custom-Recaro seats and all-new inflight entertainment featuring hit TV shows and movies direct to your own device.
All content, including premium movies and TV shows, will be complimentary through March 31, 2015. Starting April 1, customers can still enjoy free access to a wide selection of complimentary custom curated content and purchase premium movies and TV shows starting at $1.99.
But you don’t have to be flying to enjoy those signature Tom Douglas flavors, or great content from one of our local inflight entertainment partners: Seattle International Film Festival (SIFF).
You can bring the Alaska Beyond experience home with a delicious recipe for Tom Douglas’ Tasty Tomato Soup and an exclusive offer: up to 40 percent off tickets to movies and events during this year’s SIFF: www.SIFF.net/AlaskaBeyond.
1 tablespoon unsalted butter
1 tablespoon 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 teaspoons kosher salt, plus more as needed
¼ teaspoon freshly ground black pepper, plus more as needed
¼ teaspoon crushed red pepper flakes
¼ teaspoon celery seed
¼ teaspoon dried oregano or ½ teaspoon finely chopped fresh oregano
1 tablespoon sugar
Brown butter croutons
3 tablespoons unsalted butter
4 slices European-style rustic bread, crusts removed, cut into ¾- to 1-inch cubes (30 to 36 cubes)
Kosher salt and freshly ground black pepper
- 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.
- 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 more salt and pepper.
- 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.
- Serve the soup hot, garnished with the croutons.
Tip from Tom
I am most definitely not a gadget guy, but my immersion blender is one of my favorite kitchen tools. Although you can use a regular blender to puree the tomato soup, if you have an immersion blender you can stick it right in the soup pot, turn it on, and you’re done—one, two, three— voilà! With almost no clean-up.
For 25 years, Tom Douglas has been at the epicenter of Seattle’s restaurant scene. Now, this three-time James Beard award–winning chef is partnering with Alaska Airlines to bring his iconic flavors to Alaska flyers. Exclusive, seasonally-updated Tom Douglas entrees are available on select Alaska flights from the West Coast. You can also bring a taste of Tom Douglas home with his recipe for a wintertime favorite.
** Photo courtesy of Ed Anderson.