Fresh Tomato Soup with Crispy Cheese Toast - Food Wishes
HTML-код
- Опубликовано: 8 июл 2024
- When you grow up eating a certain thing a certain way, it can be challenging to enjoy that certain thing in a new, and significantly different way, which used to be the case for me when it came to any non-creamy tomato soup. Until I discovered this one, and all that changed.
For the fully formatted, printable, written recipe, follow this link:
www.allrecipes.com/recipe/281...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Fresh Tomato Soup with Crispy Cheese Toast, follow this link:
/ @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e... 
Хобби
1:14 "what we'll do is nothing" one of my favorite cooking techniques
Lol 😂😂😂😂😂
I had never heard the expression "Italian MSG" referring to anchovies. Perfect!
I know right? The stigma against MSG is just misinformation
Umami.
You must be new here 😋
@@TheCJUN Parks and Recreation reference: "Stop being so pretentious!"
(Kyle: sorry)
@@mauz791 He didnt say anything bad about MSG. Actually, most chefs know MSG makes everything taste better. Lol.
Tomatoes and potatoes, two perfect foods. You can NEVER go wrong with them. They are awesome in any shape or form.
Dear Chef John. I just want to say thank you. I've cooked and baked more in the last two months than I ever have in my whole 39 years of existence, dishes that I never ever thought possible living in a place with limited resources. You make everything look so fun and easy! A great big thank you from Livingstone Zambia 🇿🇲
Found this recipe right in time for my tomato harvest. Made 3 batches so far. Froze 2 ate the other. The cheesy bread is awesome and the easy homemade soup warms you all the way to your soul
For the record, where I live on the day this came out, it was 50 F and rainy. This was a great lunch today!
High for tomorrow is 97F, and me and the tomatoes on the counter ain't care.
@@EverettWilson Get some!
Fork don't lie!
_scrape scrape_
_tap-tap-tap_
My favorite part is always the little _tap-tap-tap_
Do you have any idea who is replying to your comment right now? It's me, the FUNNIEST MAN ALIVE! My videos are so extremely funny, if you don't cry tears of laughter, you are allowed to DISLIKE my EXTREMELY FUNNY videos! Do you think my videos are funny, dear bt
I loved the part where it looks like he just scraped the sil-pat. Still sounded crispy though so idk.
@@AxxLAfriku You aren't funny. You're the condensed, human form of what happens if internet autism catches cancer and then gets injected with AIDS.
@@AxxLAfriku dont click the account guys. I have no idea what i saw but it was worse than death.
@@AxxLAfriku ...Dude ur videos are insanely mental
I made this soup yesterday! I forgot the anchovy (literally: I stared at the appropriate shelf in the grocery store, blinked, told myself I had plenty of tuna at home, and walked away) , but added a bit of Worcestershire and basil (the herb garden runneth over), and it turned out beautifully! The whole recipe was inhaled by my family in 20 minutes; it would have been 10, but it was too hot!
My husband even brought home a small tin of anchovies today and asked for another batch!
Anchovies are quite different to tuna lol.
@@MaZEEZaM I am aware. 😆
i know im randomly asking but does anybody know of a way to log back into an instagram account??
I was stupid lost the password. I would love any assistance you can give me!
@Adrian Mario Thanks so much for your reply. I got to the site thru google and Im in the hacking process now.
Seems to take a while so I will get back to you later when my account password hopefully is recovered.
@Adrian Mario It did the trick and I now got access to my account again. Im so happy:D
Thank you so much, you really help me out!
"If you're one these culinary cowards"
I feel called out. But I trust you Chef John.
@DannyBoyDDD they keep fine in the fridge in a container.
DannyBoyDDD ask for them in a little container when you order pizza
Just use a good quality fish sauce!
I’m a vegetarian coward, so I intend to throw some mushrooms into mine just as the tomatoes start to break down.
@@memecki do you think some nutritional yeast could work with this?
When you cut open that first tomato....Ohhhhh yeah. That's the good stuff.
This recipe is the gateway drug to a full on chef John addiction.
Daring chef--making tomato soup while wearing white pants!
You know how sloppy Chef John was with the olive oil. Well....?
Lol ! splat!!!
That was a biohazard suit. Every chef knows that you can't possibly make a tomato soup without wearing one, because otherwise the rate at which cheese toasts penetrate your body can be health-threatening.
lol Men in my family have a weird curse about tomato soup/sauce so we will always get some on us (no matter the colour of our clothes )
@@Glaaki13
Sorry to tell you that your family is not the only one plagued by that curse! 😄
perfect timing, My early harvest and late harvest tomatoes both got ripe at the same time because our growing season was screwed up so I've got a large pile of fresh tomatoes to deal with all at once.
I'd also recommend preparing an Italian-style tomato passata. If preserved correctly it can last for months. It's a lot of work, but oh-so-worth-it - IMHO there's no better way of preserving that incredible richness of perfectly ripe tomatoes for the winter season. It works great for both soups and sauces.
Make a huge pot of marinara sauce and freeze some for later? Yum.
Nice one can you come back and drop a comment on your result?
You're describing my exact same situation. Ohio?
What a horrible problem to have. ; ) Mine have been gone for 6 weeks, but there is a good little produce stand down the road. There's just nothing better than a 'real' tomato!
"and then for the cherry tomatoes, what we'll do is nothing."
say, chef john, that is a quite fantastic expert cooking technique, might i say, i PERFECTED that one!
Chef John, I think your best point about this soup is also the most subtle: use a mix of varieties of tomato. The flavour and nuance are sublime and I could not agree more on using the anchovy. One might also employ a spent parmigiano reggiano rind as well. This will be lunch tomorrow along with an ennead of cheese toast with slivers of garlic.
What you boil the rind?? I have never heard of this!
@@catbat06 You merely simmer the rind in the tomato soup. It won't totally dissolve but will give a good umami flavor, like a sachet of herbs.
YES!!! Some mashed garlic smeared on the toast and I'd add a bay leaf or two to the tomato reduction. It will strain out with the skin & seeds. And a good Parmigiano Peggiano or wonderful Asiago would be amazing! Enjoy!
i’ve only gone through the intro and chef john’s voice feels like a weekend home for me it’s so comforting hearing it after watching all these years. thank you for making videos. and the puns. thank you for the puns.
I was just looking for tomato soup recipe and here comes Chef John and saves the day, thank you sir
Chef John asks a question, reassures himself and makes the point all in the same time.
I just love his voice for these videos.
That toast is looking so good honestly 😭😭😭
It's always nice to have someone show you just how simply you can do a thing. Many thanks, Chef John!
But seriously, I LOVE LOVE tomato soup. I'm going to make this soup tomorrow
Me too
Canned tomato soup would taste waaay better than anything I could make.
Tomato soup is actually pretty fail proof
@@UFO_808 me three
Me, too! I'm OBSESSED with tomato EVERYTHING. I made Chef John's tomato bisque (*soup's risque cousin😂😂😂) and it was incredible.
"less is more, especially when its less because you're using more" - Chef John's "wisdom" is and always will be, pure gold.
Thank you for doing your blog. I've been following you for years. I'm a single father and my kids have been ever your recipes for years. Your amazing, I think you for being a part of our life . Thank you
From growing a ton of tomatoes in my garden and being left with a ridiculous number of skins and seeds, I've found that by taking those and drying them out in the oven, you can grind them up into a great tomato powder that can be added back into the soup as a spice. I think it helps give it the full tomato taste to the soup without sacrificing the texture.
Excellent idea, thank you!
If you don't stay until the 'and as always, EnJoy! 🎵🎵' are you even a chef John fan?
*A lovely recipe for the*
*Tomato soup with crispy cheese toast*
*So appetising and looks yummy*
*Can't wait to prepare that dish*
*Great weekend*
13 years I 'm watching your video's chef John!!!! And I never get bored of your recepies and You. Thank you so much.
My mother made this soup all during the depression and would can it for winter. In the 1950's I began making it. We were very poor so there wasn't a lot of money we could spend. I still make it, but I don't can food any more. I grew up on the soup...I'm still eating it. I make up a weeks worth at a time. Tomato Sandwich ... white bread ...good mayo... best tomato best beefsteak tomato you can buy or pick off the vine. Put the sandwich togher on kitchen counter... roll up your sleeves, walk to the kitchen sink, bend over sink, begin eating. Tomato Juice and mayo will run down your bare arms and into sink. When finished, turn on faucet, rinse off arms, mouth, chin, and neck, and sink where you made the mess. Easy clean up. For dining in the backyard, walk over to to the hose and hose off. Squirt husband/boyfriend and kids and dog. Even easier clean up. Follow directions for Watermelon dining outside. LOL!!!lol!!! I love what you do in the name of Food Wishes. Thank you for doing what you do. PS...I've never put the anchovies in it...not enough money for that. Mama didn't either. I don't think they were around in those days...never saw them when I was growing up.
Chef John gotta be one of the bravest people alive, cooking tomato soup in white pants :D
He's a pro. What did you expect?
Yeah, even adds em anchovies to tomato soup!!
(Shakes n trembles and doesn't even know what anchovy is)
Hi chef. When you said the soup is your 3rd favorite way of eating fresh tomatoes, you had the exact same way I love to eat them, right off the vine in from my garden, and a tomato sandwitch on white bread with Mayo and homemade tomato soup. Especially with cheese toast (which is also great for breakfast on a cold winters day)
There is nothing more comforting than tomato soup and cheese sandwiches. I could have this for my main meal every day!!!!🍅
Chef John it is a real pleasure to see to cooking from your garden. I get the feeling this is something you have always wanted to do. I remember your herb garden when you were 'in town'. But now that you're a country gent, you've been reborn. The best way to eat tomatoes are 1-fresh from the garden with a shaker of celery salt. 2-On good bakery toasted white bread with really good butter. 3-This soup you made.
I'm so envious of how good those tomatoes look... I hope to grow some as pretty and juicy as those. Also, I'm going to do garlic bread instead because my wife and I are lactose intolerant... But this looks amazing!
Never done the anchovie before but I trust John. Hes never led me astray before
Add the anchovy, you won't regret it
I have a gigantic pile of tomatoes 🍅 from our garden! Thank you chef John. Love ❤️ you. My husband loves tomato 🍅 soup. I hope one day to meet you in person.
Perfect for anyone who grows their own tomatoes. We have a bumper crop here in nor cal.
I am making this tomorrow !
Thankyou so very much.
If Jacques Pepin is the Bob Ross of cooking, then Chef John is the Robin Williams.
You know you are a true fan when you’re waiting for Chef John to say “After all, you are the nanana of your nanana.”
I'll have you know I am none of these things to my Nana!
Soon To Be RUclipsr, “I mean you are after all Mister Cane of whether to strain.” 😄
And subscribed 😉
Haha
Thank you ;)
..."the nanana of your banana!"😂
Caesar dressing has anchovies
Now this is the recipe I'm going with 😋😋!! I love the whole tomatoes 🍅 & just letting them cook down into an authentic soup 🍲
Made this soup today and my wife loved it. It will stay on our list of soups. Thanks Chef John.
Chef John, do you have a kitchen garden? I would love to see a tour of it!
Become a member, he has lots of previews of his garden and various other goodies.
His kitchen garden has killer bees, meaning it's nothing to f*** with! lol (Wu-Tang reference)
he did a tour of it. search "garden"
@@ns-uo7it How do I become a member??
let's face it - the tomato soup is just a condiment for the cheese toast lol
nah man, if you like tomatoes it's the opposite
Like ketchup but more soupy
CY T not at all
@@noproblematallmate not mine, I make it savory, salty and tart.
Let's face it, the cheese toast is just a spoon for the tomato soup
I love how light hearted you are. Your videos are always such a joy to watch. You make them so easy to follow and your narrations are perfect! Thank you again for sharing your knowledge and skill with us. I'm a new subscriber and thoroughly enjoy you! May God richly bless you in the new coming year of 2021!
i've been watching you for years, and i just want to say that you are one of the most pleasent people to watch.
My favorite comfort food meal, I was actually as the kids say "hyped" seeing this pop up on my feed. I can't wait to try this.
Perfect recipe for this weather. Thanks, Chef John!!
Must be up north. Way to hot for that where am.
Just made it! Divine soup! Why have I lived so long without this recipe 😭 Thank you, Chef John !
Something we used to do as kids, as my dad had acres or tomatoes, was keep a few plants to just ripen fully, eat straight off the vine as mentioned or chop up roughly, sprinkle with a little sugar and malt vinegar! Yum!! Also mom used to make tomato chutney or tomato and sweet pepper chutney - we grew those too!! Had to put the year on the jars as she made so much we could choose which vintage we wanted! LOL!!!
I was waiting for the drizzle of heavy cream.😃
So was I
@@Mrs.GrayMan Me too - here in the UK we have double cream the thick stuff that can be whipped thick and Single cream the runny one that can't. Drizzled on tomato soup and a sprig of parsley to round off the work of art and you have perfection!
Great timing, I have a ton of tomatoes from a friend's garden! 😄
As a person raised in the MIdwest in the1970s...this looks delicious, but it just makes me remember coming back from sledding to Campbell’s Cream of Tomato soup, with crackers, and a grilled cheese sandwich with Kraft American cheese...this looks delicious, but it is also bringing back those lovely comfort food memories in front of the fireplace. Thanks, Chef John!
I started drooling as soon as he cut that first, perfectly ripe tomato.
Red pepper guoda soup would be a great video chef!!!
👏🏻
"If you are one of those cooks who are afraid to add the anchovy, please do it anyway" :-)
Chef John. We use your recipes several times a week! Great stuff!
Tomato soup and grilled cheese is my favorite lunch. It’s hard to beat on a cool day.
The tone he demonstrated is interesting. Like singing a song
"As you all know, less is more, especially when it's less because you're using more" LOL
There is no better combination for a rainy Saturday brunch.
Yum, this is a winter time staple at my house. Native tomatoes are too precious to put in soup!
Chef you are my inspiration ❤️😍
HELP!!! Everybody at my school cyberbullies me because they say my videos are extremely BAD!!! Please help me, dear cha
Don’t give up on cyberbullies who picked on you .
They all are losers ☠️🙄
Oh yeah you know I'm all about that crispy cheese toast..
Without it I just *SNAP!*
*STOP*
You again? Are you following me? (or am I behind your trail of comments, trying to keep up w u? Lol).
When is your next vlog?
Thank you Chef John. For showing us how to make easy things easier and difficult things easy as well.
A good recipe for the winter approaching.
Anchovy or even just anchovy oil will take that ciabatta to the next level!
You can also oven roast the tomatoes, Adam Ragusea-style
I just wanted to say I've been a fan of your videos for a while and love your cooking!
Every video is always awesome. Awesome range of tomatoes with great technique.. and the anchovy...educational. thanks
In lieu of the Anchovy, perhaps just a drop or two of good-quality fish sauce.
That's what the Romans would have done, had they known tomatoes exist.
Deborah - Yes, you could. But better is a few splashes of Worcestershire sauce, since it has anchovies already in it, and it also has some salt and vinegar for the tang & umami that is accomplished with an actual anchovy.
I think they're too expensive and RARELY used in any recipe. I just splash some Worcestershire.
@@drewc.2734Thank you. It's very kind of you for commenting back. Great idea. Yum.
I use fish sauce quite a bit, because I cook a fair number of pan-Asian meals each month, so it never goes to waste. 🥢
Mom was raised in Japan, had 5 of us kids. Huge percentage of population per capita of Centaurians. Lifestyle/diet.
Besides, who doesn't like Asian food? 🤗
Thanks again for replying and your great tip. Did you also know that A-1 sauce has raisins, as well? Fun food trivia, right back atcha, lol.
Stay safe and well, from your eternal sister in Christ somewhere near Seattle and around the World...
⚘🙏❤🙏⚘
P.S. It looks like mid October outside from the wildfire smoke, except there are still green leaves on the trees... Been here for days. One-mile visibility. Supposed to rain on Tuesday. Hopefully, will clear it out. In the meantime, on top of State quarantine, masks, most windows are closed.
Stay safe, to you and yours...
Drew C. Excellent idea, thank you!
Bread and cheese! You know how to talk to a french person! haha 😂
Less ingredients, more tomaytas! All looks awesome. Last week, I made crispy cheese toast with olive oil, garic, basil, tomatoes, and cheese..came out well. I agree tomatoes off the vine straight up or with mayo on bread are great!!
Just harvested my tomatoes and made my tomato sauce already. Now I just have to make some of it into soup tomorrow and make my cheese toast with my freshly opened cougar gold cheese. Thanks Chef John.
Holy frijoles, Chef John! This looks amazing! And I actually have all the ingredients except bread for toast.. but you know what I do have?? Homemade corn tortillas! Lol so I’m gonna sub bread and make tostada style 👏🏽👏🏽
Finally! My fix. Aaaaahhh thats the stuff.
I'm with you on the tomato sandwich. Take freshly made bread that still has that yeasty aroma, slather two slices of it with mayonnaise, add a thick slab of a beefsteak tomato that is still warm from the sun. The combination of the yeast and acid just makes my mouth water.
I LOVE TOMATO SOUP!!! LOVE this tomato soup recipe and the cheese toast recipe!!! Thank you so much Chef John!!! Welcome back!!! Hope you had a fab vacay!!!
great recipe.
but i like more a refrigerator cooled Spanish Gazpacho with a gralic olive oil toast.
best breakfast i ever had.
Totally not related to subject matter of tomato, but best breakfast I ever had was beaten biscuit, yellow cheese grits, quail, and brown gravy. I still dream of that one!
@@99zanne everyone has his tastes. but the tangy and crisp flavor of the Gazpacho, mixed with the olive oil toast cured my hang over like nothing ever before. If you ever go to cartagena or Murcia in Spain ask for "Tostadas al Ajillo con Gazpacho" you will never regret it .
After it order a " Cafe asiatico" and you are good for the day, i swear to god, also the girls are very nice around those lands.
How much MSG would you suggest to replace the anchovy? I just would end up wasting the rest of the can of anchovies but I always have some MSG on hand
Not yet having tried this soup, when I replaced the anchovies in another recipe I basically replaced each anchovy with a pinch to big of msg. Not that this recipe required 5 so there was so headroom, I tasted after 4 and decided to ad 2 more pinches. So for this I'd go a small pinch, tasta and add to taste.
You can buy anchovy paste in a tube which you can then store in your fridge. Or you can freeze the rest of the anchovies, separated, on a plate, then store them in the freezer in a zip lock bag or a small container.
If you buy anchovies in a jar in oil, it will last quite a bit in the fridge
Use fish sauce and the rest of the bottle can be used for something else.
@@recoil53 also have fish sauce on hand, didn't think about that, good idea considering it's just anchovies and salt lol
I made this and it was absolutely the best most delicious Tomaoe Soup I've ever had....Julie said it was Good Restaurant Quality. So good. Thank you.
I'm gonna try this. Its cold outside, perfect weather for a warm bowl of tomato soup.
I was going to ask where’s is the cyan and you snuck it in at the last second. It looks amazing can’t wait to try.
It's C A Y E N N E pepper.
Yeah, I was looking for the magenta too.
Just add a liil blue lol
"Where's the blue food?"
Make the bread just before the soup is almost done otherwise you’ll finish it up 😂😂😂
Cold weather comfort food. Yummmm.
That fork spoke so much truth I started salivating.
Lol. I wanted to eat just one Chef John. Come on. Puhleeeeze.
I made this exact recipe 3 times this tomato 🍅 harvest. Thanks 🙏 chef John and I second this recommendation ❤️👍
Me: yayyyy a vegetarian recipe 😌
Chef John: plops in a dead anchovy
Me: 😑
Replace with umeboshi paste to get a similar flavor profile
Since anchovies are used as an umami source, I bet you could sub them out for sun dried tomatoes (assuming they're vegetarian and vegan friendly, which I assume they are).
I bet you wouldn't eat it even if it was a live one.
I bet mushroom powder would probably give you the same kind of flavor and still be vegetarian!
@Warrior Son you do have a point 😄
so easy so simple and looks delicious as always
Yep, I enjoyed it strained rather than blended. Another beautiful simple recipe. Which is how I notice ur recipes, which means so much easier 4 me 2 cook. TY.
Looks perfect except you are mandated to drink this soup in a large mug! Otherwise, I'm making this pronto!
yeah first
I second that. Er, wait ...
4:10 even with my volume off I still heard that. Amazing recipe chef john and keep up the great work
Chef Jon! Tomato soup is my favorite. I remember eating since i was a child. I saw this episode and made this dish. It is undoubtedly the best version of tomato soup ever! Thank you sir!
Just can’t listen to the fluctuations of his voice
Go away! Go far, far away!
This soup is a game-changer! My husband hates tomato soup, and I made this and he LOVED IT! Especially as a dip for those cheesy toasts. I have a restrictive diet due to allergies so i used an artisan gluten-free bread, Miyoko's cashew butter, and sheep-milk cheeses (Manchego and a Greek cooking cheese), and it was amazing. I can imagine how even better it is with full dairy butter and cheddar. YUM! Thank you for this recipe.
Chef john, i love what you do...i look up to you! Thank you, again.
Thank u for sharing. I will definitely try this.
I just made this soup tonight and it was amazing! Thanks chef John.
Another brilliant video, love your delicious recipes and commentary. You always make me chuckle and drool!
Yes!! I am ready for this!
That is not only the easiest recipe, but the best looking one yet! Can’t wait till next year when my tomatoes start growing again!!!!!!😍