Tomato Soup Recipe
This wonderful tomato soup recipe comes from the Bistro Jeanty restaurant in Yountville, California. It’s one of many fantastic restaurant recipes in Napa Valley. You will need 2 1/2 lbs ripe/juicy tomatoes, 1/2 cup butter, 1/2 pound of onion, 6 garlic cloves, 1/4 c of tomato paste, 1 bay leaf, 1/2 Tb. pepper corns, 1 tsp. thyme, 4 cups heavy cream, 1 tbsp butter. Salt to taste, 1/2 tsp white pepper, 1 lb. puff pastry, 1 egg. Procedure: Melt the ½ cup butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme, bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let the onions color. Add tomato paste and lightly “toast” the tomato paste to cook out the raw flavor the add tomatoes, and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down. Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, the strain. Return the soup o the pot. Add the cream, salt, white pepper and remaining butter to taste. Bring soup to a simmer then remove from heat. Allow the soup to cool for two hours or overnight – in the refrigerator. Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides …
thanks for the vids very helpfull
. I,ll have it tonight with my family hope im gonna impress them hehehe
@Rozzalinda1 You’re so welcome. I hope your family enjoys the recipe. We always enjoy it.
I loved this recipe. But I am allergic to Eggs. So Can i just skip the egg part? Or is there a substitute for it??? Why do we need it?
@virali11
Hello. You don’t have to use the egg wash.
Yummy!!!! Love all your food….Do you think I can use half &half instead of cream ?
To cut the calories…Thanks
@um2abdsusu That would be fine. Enjoy!
I’[m gonna throw some diced potatoes and peas into the soup.
@lvngdead Feel free to do your thing. Cooking is a personal experience. Cheers, Jason
It looks really unhealthy with all the creams and butter…
@LaGroveOwner Probably is…
@LaGroveOwner Probably is…
@LaGroveOwner
LOL oh yay it is. I followed your recipe and ive mastered it after the 3rd and 4th time. THe puff pastry part is the toughest part. Sometimes it falls in the pot and then i throw a fit
will this work with heirloom tomatoes?
@The4LA2Baker0
Oh yes! =]
Holy balls!
This recipe takes WAY too too much time to make, something I don’t have.
@SatanistTV
Well, if you ever have the time, this recipe is worth making….
@ChefTips For sure, this recipe is a much more complicated one than the 10 min. version they serve in restaurants. I’m sure the taste will pay off eventually.
cheers
How the hell is that tomato soup? it’s butter and cream soup with a bit of tomatoes… gross…
@TheCrazy1One
Haha! I had to laugh…gross… not at all… This is some good stuff!
I have respect for this cook, because he actually eats his stuff after he makes it.
@ryugacooking Thanks so much. Nice to hear some kind words with all the haters out there. Cheers! Jason
I’m ready to blow my diet!
If only I had an oven in my small mansion..
you can’t call yourself a chef jason,
cook maybe…
because no chef worth his salt would used a microwave & would deffo not be seen next too one!
and what makes it worse,it’s MASSIVE!!!!
@blaxwax
I do most of these videos at home. I don’t of many home kitchens that DO NOT have a microwave. I have not made ONE video where I use the darn thing! lol! I can’t help that my kitchen is set up this way, but here’s a little secret. We have actually started a remodel and the microwave is going to be moved!
@agrnidhi
Thanks so much for sharing that!