Simple and Delicious Tomato Soup | Chef Jean-Pierre
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- Опубликовано: 12 дек 2021
- Hello There Friends, Today I'm going to show you how to make the best Tomato Soup! Super simple and easy to make Tomato Soup but not one of those things, the kids are hungry on a Wednesday night let's make some soup. This recipe you should be making in advance and freezing it for up to 17 Years! Delicious. I love making new recipes for you guys so let me know what you want me to make in the future down in the comments below!
RECIPE LINK: chefjeanpierre.com/recipes/to...
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PRODUCTS USED BY CHEF:
❤️ Herbs de Provence Olive Oil: chefjp-com.3dcartstores.com/H...
❤️ Garlic Olive Oil: chefjp-com.3dcartstores.com/G...
❤️ Herbs de Provence Salt: chefjp-com.3dcartstores.com/H...
❤️ Herbs de Provence Mill: chefjp-com.3dcartstores.com/H...
❤️ Plum Tomatoes: chefjp-com.3dcartstores.com/P...
❤️ Acacia Honey: chefjp-com.3dcartstores.com/A...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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OUR CHANNEL:
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Развлечения
When my mother was sick, she wasn't eating much of anything. One day she asked for cream of tomato soup. Naturally, I had none so I took a can of fire roasted tomatoes, added some herbs de provence, and milk. I didn't have cream. Heated it up and put the immersion blender in it and blended it.up. She told everyone that I made the best tomato soup she had ever had. I served it with hot buttered toast. This long story leads me to your cream of tomato soup looks amazing.
Gonna make a batch and freeze it for the full 17 years as recommended. I'm sure my grandkids will love it
❤
That's what I said! lol
✌💜💜💜
LOL it must not be very good if you have to wait 17 years to eat all of it :-)
only the best
…lowkey I never get tired of hearing chef say… onyo is always number first ✌️🔥😂🥰 truly a treasure of a man to teach us… he’s amazing
You are the “Number First” Chef on the tube!!
I can finally put my boat engine into use!! Excellent!
We had about 15 pounds of fresh from the garden tomatoes and made your soup tonight. It was AMAZING as you promised! Thanks, Chef!
Every household needs that blender.
Onion always first -- UNLESS there's BACON!!! ❤
He takes you by the hand and explains every step of the way, but also encourages you to choose your own path. Fantastic teacher. And it's always fun when he unleashes the 'Ol' Painless' of blenders!
I even re watch videos to laugh and smile again!
Those immersion blenders have a ton of torque behind them. The first time I used one professionally of course my chef and coworkers didn't tell me how powerful it was and had a good laugh at my expense as it nearly flew out of my hands... Scared the hell out of me. The kitchen is a very funny place like that; it is the most stressful work environment, its dangerous, you can be very badly injured, there's yelling and name-calling, people will cry, yet no matter what happens on shift, you can all sit down afterwards, have family meal and a beer and be best friends again no matter what happened.
@@FixedGearFox do you have a recommendation for home use? When I look at things on Amazon is too much choice and I can't figure out which one to get. Thank you for the wonderful story
@@miriambertram2448 I have a Cuisinart personally, it has a few attachments that I've never even used, but its easy to clean and Cuisinart is honestly just a good standard to go with when it comes to kitchen implements. Really, anything will work, just make sure the price is right and reviews are good, and that you can remove the bit to clean it. Good luck with your kitchen adventures!
@@miriambertram2448 I watch them all the time. He's like the Bob Ross of RUclips chefs. Just effortlessly charming and comforting to watch.
Been wanting some wearable merch. Hoped for an “Onyo” shirt or hat or something.
“Onyo always number first” would be an amazing shirt too!
Chef, I made an "amateur" version of this just a couple of days ago. My wife had some things she needed to do after work, and I'm retired, so I cooked it. Onions - yes. Garlic - yes. But mine was the amateur version, so it was a bottle of tomato juice. Dried oregano, thyme, basil, and a couple of bay leaves. Salt and pepper. I wanted to add heavy cream at the end, but (gasp) found out we didn't have any. But we had sour cream, so in it went. Finally, finished it with fresh basil (we keep a plant for that very reason. Served with a couple a grilled cheese sandwiches, and I had it ready for her when she got home. I'm bookmarking this recipe, because yours looks like it is tastier, and being retired I have the time to make it this way.
Thank you once again for teaching us the secrets of the restaurant!
That's a good idea, to try it Chef Jean-Pierre's way. I have a shortcut. I make the mirepoix ahead in a slow cooker. It takes about five hours and you only have to stir it every hour or so. Then I freeze it, and it will last 17 years! :-)
I'm impressed that you're cooking in retirement. I wish my husband cooked.
Ahhhh, grilled cheese and tomato soup. The ultimate winter comfort food that reminds us of our childhood. 👍
In the words of the Chef, and i paraquote; "If you dont like this, use something else instead. If you dont like that, use whatever you like i promise you youre gonna love it." :D
@@EricTheBroBean Or, to paraphrase, and ALWAYS my culinary go to . . . use what is on hand. I think the chef and I are in agreement, but I don't want to read his mind. You, on the other hand, get a thumbs up for understanding a WAY variant recipe!
Chef Jean Pierre back again to make everyone’s day! 🙌
Yeah ain’t he cute , that michevious look he gives , before adding his favourite oregano 🌿!
I started watching your channel a few weeks ago and can’t believe the things I did not know about cooking even though I’ve been cooking for years! Your tips, enthusiasm, technique and joyful attitude is amazing! Thank you Chef! 👍👍
Fay....that seems to be one of the common comments by those of us that have started watching Chef JP. He is a great technician and a great teacher
What s amazing me is it seems a cultural thing as I grew up watching my grand mother's and mother cooking and they explained me what was going on. I do the same for my children. But you are right, he remembers me of them, he teaches like you are part of his family 😁 and it is a great method to learn😉
I am also recent. I remember with joy when he mentioned the 'bam' guy. Chef is even more fun. clearly enjoy his life and sharing it.
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤😊😊😊😊❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤😂❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
@@ratlips4363cnxbcbbh
I sooo wish I had a kitchen like that.
I wonder how many Louisiana subscribers you have. We have an innate appreciation for French food and any chef named Jean-Pierre! Food is man's greatest luxury. If you can find something better then I will call it food for the soul. Food, wine and good times! Living the luxury!
In 17 years Chef JP is gonna have so much soup!
Your energy, passion and humour are infectious Jean-Pierre. A great video as always.
Made it today for my daughter who is very particular about her tomato soup. She loves it! Once again your recipes are a huge success.
Whoever put Scott Joplin's The entertainer as background music in the interludes was right on the money. Chef JP is the a classic chef/teacher and a wonderful entertainer.
I made a gigantic pot of this soup a week ago and thought I was good for the next 17 years but it lasted only 7 days. Following the chef's instructions, I got consistency, acidity all those right and it was super delicious. I will soon make it again. Thank you for sharing this recipe. Love it 💕💕
Oh, yeah!!! Not "one of my favorites" - my ABSOLUTE favorite! soup! (At least until Chef teaches me a new soup that I like even more!) SO excited for this series, THANKS Chef!
I wonder if JP knows and would like to share hIs take on garlic soup ?
Is it tomato soup in general you don't like? I feel the same way about tomato bisque soup but found a delicious roasted tomato soup that I make often.
@@kateburns8126 Please read it again lol! Tomato soup is my absolute favorite soup!
@@amommamust
LOL! Where the hell was my head when I read your post?
Sorry.
@@kateburns8126 I made it yesterday, had it for dinner last night. It was SOOOO yummy!
Wow. I tried this today, and I realized the tomato soup I idolized before is nothing next to this. This soup is so so good. It is denser in calories than my usual soup, but it's just so delicious that it's definitely worth it. I'm really glad I made it in a big batch because I can enjoy it as long as possible.
🙏🙏🙏❤️
I watched this episode with my parents (who love you) the last time I was visiting them. They are now visiting me and I made this for them, along with the homemade croutons. Viola! They loved it!!!! 😃
My dad has now put your channel on my smart tv. 😃 He’s watching you cook right now! I’m glad he’s found something he really enjoys.
Tomato soup is probably my favorite soup.
One simple thumbs up never seems to be enough to express my appreciation of Jean-Pierre. I'm going to buy all kinds of stuff off his website to give myself this holiday season!
I'll give you the Merry Christmas tag. Just say they're from me
Please share the link to his website
I feel this. I love this guy. I’ve been a professional cook for 13 years and he’s what gives me the motivation to keep going in life. Thank god for this man, truly.
We tried this tonight. I am not a fan of tomato soup, but this tomato bisque was delicious! A grilled cheese sandwich went perfectly on the side.
Chef Jean Pierre is great. Great humor! Great passion for cooking! I appreciate what he does
Best tomatoes soup my kids loved it , they usually hate soup
That immersion blender is the size of a weedeater! Had a good laugh when he took it out
Chef Jean Pierre is a Pure and Genuine RUclips go to guy ! He makes my day every time I watch his amazingness ! Cheers mon ami !
Yes! What I've been waiting for....."Soup Sessions!!"
Before i watched it i said to myself, "Oh yea baby, oh yea, this is gonna be amaaazing friends".
"A child could make it"
I made your mashed potatoes and port thyme gravy yesterday.
Very Good
@@pjgreen1786, riser! 😆
Love the nuclear turbo-blender! A great, delicious soup indeed. If someone could form concrete blocks from Chef's pure enthusiasm and passion for cooking we'd construct the Pyramids of Giza every week. Amazing!
Years ago, I learned to add a little sweetness to my tomato "sauce".
A man After my own heart I love butter, ❤, gives foods so much flavor and richness. But it has to be real butter.
Thanks so much on discussing seasoning vs. acidity. Made the tomato bisque today and it came out beautifully with a little added cane sugar to cut the acidity. As Chef says, “It was amazing!”
I love that he says " you don't have it do whatever you want this isn't rocket science."
This helps us to use our imagination and creativity for an alternate. Having exactly what he is using sure enough is excellent. So whatever alternative we use can be just as good. Thank you my friend for putting it out there for us.
He must be the nicest French chef in the world!
🙏🙏🙏😀
Yes! We like a soft, gentle garlic! We are the chef Jean Pierres!
❤❤❤😂absolutely 💯 ❤
After adding garlic, we must add the liquid... so in go the carrots and the celery...I love this channel and chef Jean Pierre.
My Friend! Such a wonderful winter evening starter! I’m making Beef Stock today, so my pot is being used, but I will shop for these ingredients today. I LOVE how you explain “It’s only cooking”, and usually, a child could do this!!! The texture, the seasoning, the acid are all soooo important. My smokin hot wife complains that when I’m cooking, I will use 10-15 spoons, but I try to explain WHY I need to taste so many times. She is not a very good cook, so when I can, I include her in the tasting (use twice as many spoons 😂) so that her palate becomes educated too.
Thank you my Friend for helping to make me a better cook (someday I may be “Chef”) and giving me confidence to create delicious (just like you!)
❤️ Bruce
Thank you so much Bruce! 😀
I learned a tip (maybe from Rick Bayless); you can use one spoon for dipping in the soup and then pour it into your tasting spoon that you can use over and over. That way you only use 2 spoons. Keeping track of which is which is the hard part. I try to use 2 different sizes.
No need to throw away the spoon after each taste. Quick sanitize if squeamish.
OHMYGOSH ! .It looks soooooo good already! ...YOU also make me smile!
i love how happy Chef is in this video, brings a smile on my face :)
I just found Chef Jean last week and I'm 100% hooked!! I absolutely love watching all of his videos. I'm making the Beef Bourguignon recipe tonight and can't wait. I'm planning on doing a whole menu for my family with all these recipes. Thank you, thank you, thank you. I'm very inspired and amused by every singe episode. Keep up the amazing work!
Me too love him
Me too! I'm hooked. He is really good and also funny.
Just found my starter for christmas diner. Thanks chef. The leftovers I will keep in my freezer for 17 years.
LOL! I love this channel, chef makes me smile an laugh. Then I come read the comments, smile and laugh more! Fun! It’s just a fun and happy 30 minutes or so in your day. Now who would pass that up?
"No blooping around" is my new motto! I'm also proud of myself for thinking that it was a two cup ladle. Winning!
LMAO when he tossed my model of immersion blender off to the side and brought out the whopper !!!! 🤣🤣😂😅😅 pure gold
This one is true poetry, packed with tons of valuable information and wrapped with the endless charm of Chef JP. Thank you again.
As much as I love chef Jean-Pierre’s cooking, just as much I also love the video editing and the comments written in the video: ”Onyo is always number FIRST” :)
I love you chef, i hate cooking but love your videos, god bless
Dear chef….. you don’t need to rush the video I’m quite happy to watch for longer than 20 minutes….
😍🤛
I just finished making this WITH you. Let me say even before I had to add the cream it was delicious. I wanted to eat it up as is (had a small bowl) but I did add the heavy cream. WOW, it was great. Thank you for such a great tomato bisque.
Perfect for winter time. I suggest viewers also watch Chef's French Onion Soup video.
Ah you got out the boat motor again. I love how you cook and you have a very special gift for teaching I don’t even think you realize what a natural expertise you have for teaching. You can say something while you’re cooking that completely opens my understanding to a whole level for many applications. Keep on cooking Chef!!!
I absolutely laughed at loud at that HUGE stick blender!!! Running around my house replaying the scene, as I watch your videos on repeat every weekend so the whole house gets to hear your recipes. Best part of every weekend. Thank you Chef!
Let's get CJP to one million subscribers before the next year! Really, he's the best and even gets me ( a non cook) to caramelize the onyos! And I'm addicted to soups, like he is....
Made this for dinner, and it was delicious! I love your trick about get the salt right first and then the acidity. I need a bigger stock pot for the next time I make it though. 😂
I just love your programa as well as your expresiones in french and italian.
I just watched this video last night, and I am making this soup today, right now.. I know It's gonna be DELICIOUS! I'm using a big pot so it doesn't bloop bloop all over my stove.. It smells so good in here... Thank you for the recipe Chef Jean Pierre.. You are such a great teacher, you make it so interesting, that we can remember every step... Not like some other YT chefs who just drone on like a robot.. You are amazing.. Thank you.. It Looks like you will be hitting 2 million subscribers this year.!! 🤩
You know you have to love this guy when you watch videos before heading to the beach in the Bahamas
🙏🙏🙏❤️
Jean-Pierre, you are my spirit animal. Thanks for brightening all of our days, and also thank you for inspiring me to expand my culinary horizons. You're a treasure.
We love you, Chef!
Thanks again for another great lesson in cooking the most delicious foods...
I love this guy. Completely unhinged.
There is nothing quite as delicious as a good tomato bisque soup. Thank you Chef
I feel you are such a pleasant person. I would love living next door to you. What a happy person you seem to be. I also appreciate very much the effort you give while teaching. I have learned so much from you. Even though I have been cooking for a while ( lol) since I am 70 years old. I am considered a decent cook. YOU have helped me become a much better cook. I will let you know if my soup lasts 17 years in my freezer!😉😇
My first video and I can tell I’m hooked. Hello Chef
Dude I just made mine without the pesto and it was damn amazing. I used a honey from Mexico it was apparently from bees that collect from numerous flowers and it’s super soft. It was amazing. The honey is a game changer. I took hard Parmesan and cut off the back and made it into little cubes and put them in the micro. Till puffed and crushed them lightly on top with fresh cream and fresh shaved park as well
I just happen to be drinking some tomato soup when I started watching this and thought it was a bit tart.
I usually don't like adding sugar to savoury dishes but the honey intrigued me. So I tried a about a half a tablespoon to my tomato soup bowl and it was amazing! It balanced out the tartness perfectly without that sugary taste.
Amazing!
Thank you so much for this wonderful cooking tip.
As always your cheerful nature is always such a delight and your recipies are delicious!
I adore soups of all kinds!!
One of my favorites when ever we roast a bird is boiling the carcass for a stock and then making a soup.
This was absolutely delicious! I did add two anchovy fillets to the onions during the caramelization and I added some arborio rice prior to blending smooth to give it a silky texture. I also added some sweet yellow corn when I added the rice as a sweetener. I was experimenting and it turned out extremely well. Thanks for your encouragement to "use what makes you happy" - Chef you are truly a diamond amongst the coals.
Light snow today in the Northeast and this soup is now simmering on my stove top! Can't wait to eat it. Thank you, Chef!
Chef, by all means, I love your channel. And I, and many others, love how you still want to teach and teach with fun and enthusiasm! Merce Chef Jean Pierre. Merce.
Am going to make this tomorrow and freeze a few containers for my 90 year old Dad. He is a soup junkie and tomato soup is his favorite. Keep up the soups series will have his freezer filled in no time. He knows it’s good for 17 years lol.
The child should have been chef last 50 years ;-)
I really love watching Chef Jean-Pierre cooking and giving tips, he's one lively host. I have learned a lot.
I always like my soups more liquidy, mainly because my younger siblings are very picky, and I make the food like they want it hahah, my parents don’t care, they are just happy I started using the kitchen more than the living room, ever since I have a newborn sibling in the house I had to take over a lot of the responsibilities. Your vides are mega help, give me some ideas and teach me some new things to make! My gf is also amazed, since she isn’t big into cooking 🤣 happy life now.
Tomato Bisque is my favorite! It tastes delicious with toast
OMG, you are so amazing, I am buying all the ingredients right now to make this soup because my family already believes I make the best grilled cheese ever.
I retired 3 years ago from corporate America and just started to learn to cook. Who knew I could cook? Well, certainly not my family because I never cooked before. You are my inspiration! I am having a blast in my retirement and my family thanks you so very very much!!!
Finally got an emulsifier for Xmas and this was the first thing I made with it. Been waiting so long. And I'm loving it. Ty so much for your time to show us these AMAZING dishes. Merry Christmas and Happy New Year.
tomato soup and grill ham and cheese chef sounds amazing right now.
You will be at 500,000 in no time. And it is well deserved.
Thank you Chef. I have learned lot of things from your tutorials.
Whew, I was getting worried. Finally the butter arrived. And that blender, mamma mia! I always get inspired watching Chef prepare and cook. And so far everyone really has enjoyed the results of my efforts. So here goes another experiment.
I love tomatoes soup🍲
I have never made Tomato Bisque. As a fan of this channel (and Chef and Jack), I made it. Unbelievably good, like every other chef recipe I tried. After you watch and do the recipe, one, two, and three times, the chef says you pass as a new chef. You start to notice that the chef isn't going to tell you everything so you can be a robot. Eventually, you start to know the basics (seems like 90% start with onyo and carrots, beef stock, chicken stock, and of course La Valle tomatoes, paste, a Mutti Puree (can't get LaValle puree).. You know the basic tools. Heat control. What success looks like. There is prep. Always requires a lot of prep.
I wish we could get his cooking skills and save it into AI so he can cook after his body fails him. It is worth it. :) 17 years left.
🙏🙏🙏😊
I love your channel. You make it fun, and funny for 17 years. That Tim Allen power tool has me rolling on the floor!
Love this!
Perfect cold weather day food!
I like the left overs part.
Working is time consuming. Coming home to good food is awesome.
May I suggest a video to make?
How to freeze, reheat, & use leftovers?
I know how but a lot of people seam to be intimidated by the proper way of storing leftovers & properly reheating leftovers.
Great idea! we'll do it! 😀
In total honesty, I've watched at least a dozen other videos on making tomato soup, all by very popular You Tube presenters. Without going into all the particulars, this recipe isn't even on the same planet as all the others. Fantastic!!
What a great, great man.
Amazing Chef! I learn something new EVERYTIME I watch your video's. Thank you for having longer video's so you can take the time to teach the "Why" and not just do this. You broke down flavor profile in such an easy way, but most importantly, checking for things separately. PS. I LOVE Tomato soup/Bisque and yours looks amazing! Thank goodness I have TWO freezers LOL!
Splendid.... I have made bisque soups many times, but your version will now officially go into my repertoir. Thanks for the tip on balancing the acidity. Acacia honey is something I was not aware of. Will get some and use it as recommended. Thank you Chef!!!
You are the number one teacher to many. Thanks
May God Bless the Cook!!!
Hello Chef Jean Pierre, as always very educational video. Easy to understand and easy to follow. I've learned so much since I have been watching your cooking videos. Again, Thank You for the amazing guidance that always help us improve in the kitchen. I am not a chef but I LOVE cooking.
Best Regards,
Pierre
I've never thought about using sugar or honey to reduce the acidity! My grandma always used a teaspoon of baking soda before adding the milk or cream, but I will definitely give this a shot! Thanks so much for the video chef!
Haha.. loved it when you pulled out that giant blender. What a piece of equipment for a kitchen :D
One of your regulars checking in with delight that you've made one of my favorites and to remark that I'll never tire of you advising that the onyo is always number first!