Tomato Soup Recipe
Posted on Jul 24, 2009 under Best Tomatoes |
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 to make the
dough somewhat tight like a drum. Try not to allow the dough to touch the soup. These may be made up to 24 hours in advance and covered with plastic in the refrigerator. Preheat oven to 450 degrees. Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven in the first several
minutes of cooking as the dough may fall. Serve immediately.
Duration : 0:4:52
July 24th, 2009 at 3:10 pm
Hi there! You can …
Hi there! You can certainly leave out the cream if you like. Let me know how it turns out for you. Thanks! Jason
July 24th, 2009 at 3:10 pm
Hi,Jason. I have a …
Hi,Jason. I have a question.
is heavy cream necessary for it? Because if add heavy cream, isn`t the tomato taste gone? I prefer consomme soup to heavy cream. How do you think?
July 24th, 2009 at 3:10 pm
Back at you brother …
Back at you brother! =]
July 24th, 2009 at 3:10 pm
thanks and nice to …
thanks and nice to meet you brother jason nice cute dog too i wish u happiness
July 24th, 2009 at 3:10 pm
Thank you!
Thank you!
July 24th, 2009 at 3:10 pm
Hello. No, this is …
o. No, this is not a sour soup. Your soup sounds delicious!
July 24th, 2009 at 3:10 pm
good presentation!
good presentation!
July 24th, 2009 at 3:10 pm
yum! ok never mind …
yum! ok never mind the potato soup, i’ll do this instead! =]
July 24th, 2009 at 3:10 pm
wow! maybe i should …
wow! maybe i should open up my own tomato soup restaurant. Haha!
July 24th, 2009 at 3:10 pm
i tried a soup in a …
i tried a soup in a restaurant in my country called empire state burger and the tomato soup is bloody red color and a little sour, but the mushroom soup is nice, so will your soup be sour?
July 24th, 2009 at 3:10 pm
It really is the …
It really is the best tomato soup I have ever tried!
July 24th, 2009 at 3:10 pm
Thanks for that …
Thanks for that comment RobertsDigital! I really appreciate it.
July 24th, 2009 at 3:10 pm
That looks …
That looks unbelievable!
July 24th, 2009 at 3:10 pm
Hope you enjoy the …
Hope you enjoy the recipe. It is one of my favorites! =]
July 24th, 2009 at 3:10 pm
You’re welcome. …
You’re welcome. Thanks for commenting!
July 24th, 2009 at 3:10 pm
THANK YOU so much …
THANK YOU so much for sharing this recipe. I can tell from your ingredients that this is going to be delicious! It reminds me of a Broccoli and Leek soup that I make at Thanksgiving and Christmas…real butter, real cream (not skim milk) and I get rave reviews on it! I am going to make this tonight!
July 24th, 2009 at 3:10 pm
ChefTips Honestly …
ChefTips Honestly you got an artistic way of presenting your food. The videos are very well done. As for the food man….I am so tempted wow. Great Job!
Respect!
July 24th, 2009 at 3:10 pm
I did that too… …
I really like a decoration at the end :))))
I did that too… and thanks Jason! really nice one
July 24th, 2009 at 3:10 pm
Ha ha!
Ha ha!
July 24th, 2009 at 3:10 pm
egads! 4 cups of …
egads! 4 cups of heavy cream! lol no wonder it would taste so delicious.
July 24th, 2009 at 3:10 pm
Hope you do! It’s …
Hope you do! It’s delicious!
July 24th, 2009 at 3:10 pm
ohhh myy gosh!!! i …
ohhh myy gosh!!! i want to eat that so bad!!!!! it looks sooo goooddd!!!!! lol
seriously. i might make this!
July 24th, 2009 at 3:10 pm
Thank you! Let us …
Thank you! Let us know how it turns out without the cream. Take care, Jason
July 24th, 2009 at 3:10 pm
Thank you!
Thank you!
July 24th, 2009 at 3:10 pm
this is great thnxx …
this is great thnxx!!