Question: Does the bay leaf get removed before you blend it? Sorry, new to cooking and it just seems weird to blend the leaf. I guess it cooks down enough that you won't notice any chunks and straining helps remove pieces that will be too noticeable when eating? Thank you!
Chef Jason,i gotta tell you are one of the best chefs on youtube.Your recipes are simple,your style is unique and you really seem to be a nice person.A huge fan form India
I tried this a month ago and it is incredible. Big thumbs up. Note that if you find it too rich, you can easily just add milk as you bring it to a re-boil. (I made the soup, not the dish)
Thats right. you live in california! well i live in rhode island and we make these things called doughboys. they are basically fried dough covered with sugar. they are delicious! its a real tasty rhode island treat that you usually buy near the beach
@ChefTips oh yeah! i forgot ur in california! well i live in rhode island and by the beaches there are places that make these things called doughboys and they are basically just fried dough DRENCHED in sugar.
all of your videos make me STARVING especially this one. your cooking is excellent!! do you think you could make a video on how to make simple homemade doughboys?? thanks :D
My boyfriend doesnt like onions, but i want to make this for him. Is there an alternative to using them? Also does it matter the kind of bowl you use?
This guy is getting lots of sex from his wife, no question about that!
Never seen a guy be so happy and smile so much. Its like he is living on another planet with no wars or tsunamis! He smiles more in 5 minutes than i do in 5 weeks!
It is so fun to peruse your recipes! Just wonderfully presented. If I may make a suggestion: When you do have to add extra instructions on the screen, make them a little bigger! The youtube screen tends to be small and it would be nice not to have to go back and pause to make sure you read the extra info! But smaller or larger, I am a fan now! cheers,
dave m
FORGOT TO ASK: Did you remove the bay leaf before blending????
@calbear1313 Thanks for the suggestion, and yes you do remove the bay leaf first. I do have printable recipes for all my videos on my website at cookingsessions. Thanks so much for your kind comments!
It is so fun to peruse your recipes! Just wonderfully presented. If I may make a suggestion: When you do have to add extra instructions on the screen, make them a little bigger! The youtube screen tends to be small and it would be nice not to have to go back and pause to make sure you read the extra info! But smaller or larger, I am a fan now! cheers,
This is the fourth time I'm making this recipe (which is excellent!) but I gave up on the puff pastry. As soon as it touches the soup, it turns soggy. Any tips?
@Martinius169 Try not filling the bowl with as much soup, and be sure that puff pastry is pulled really tight across the top. It's a bit tricky. Still, the soup is great without it as well!
this is a great video, I love the tips on putting this dish together! I posted a video response of a light vegan tomato 'stew' I make, which is excellent for summer.
O My GOD, thats waaay too much cream i think, i tried a recipe once and i only out in 4 tbsp of cream and it was excellent and red looking tomatoe soup, this is cream soup with tomato flovour lol
@bakrione This is a French recipe, and they love the cream. I think this soup would be wonderful with a smaller amount, or even no cream. But it's decadent with the full amount! :)
omg dis is perfect just got my tounge pierced cant eat shit besides soup :L is dere any other basic soup dat has like no big chunks in it ? or any other food you could recommend please:)
I have made this soup couple of times (I stop at pureeing and just add croutons and enjoy the simple flavors of this soup) - without the cream and puff pastry part and I just love it. I keep coming back to watch this video again and again, so I make exactly the same way as last time. Today I am going to try with less than 1 stick of butter...but I find this a great and simple recipe to create tomato soup from fresh ingredients...simple love it!!!
@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.
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
When I was in France I learned that you can eat like that - butter, cream, etc - but portion control is key. People in France aren't massive and pear shaped like Americans because they don't gorge themselves at every meal on high calorie, sugar-laden fast food.
@lalaylonen Yes, you can omit the pastry. Just serve it after the regular cooking time. No need for extra cooking beyond that; that was just to brown the pastry.
What do you think about using oil instead of butter, and vegetable broth instead of heavy cream in the soup? My family loves tomato soup but rarely has any because of the high sodium content of the canned varieties or high fat content in other versions. I'm wondering how to make tomato soup for a family with diabetes, high blood pressure and a history of heart disease!!!
I just posted a video response that puts a unique spin on tomato soup with lentils. Definitely more healthy than this recipe, but this one sure looks delicious. I'm all about the immersion blenders, too.
Yeah, this was one of our first videos. We have since invested in some better sound equipment. Hopefully some day we can afford a sound guy ha ha..
BTW, I don't know what a "sponsored" video is. We were just on a travel segment for our "CaliforniaTravelTips" channel, and I thought it would be cool to feature this great recipe from Bistro Jeanty while we were there.
I tried this yesterday night. I never imagined that the pastry would fit that well, i was wondering what you were doing when putting it over, but when trying myself, it just worked great.
You deserve a thanks aswell for bringing the recipe to Youtube - i wouldnt have a chance of ever trying it out without, but yes, they certainly deserve a major thanks aswell!
@bravo331 Keep in mind this makes quite a lot of soup. The only unhealthy thing about it really is all that heavy cream. You really don't need it, milk is just fine.
Thank you for sharing this recipe and for a great video. I made this tomato soup for a large group of people (about 30) and it turned out wonderfully.
One of the things I appreciate most about your recipes/videos, is that unlike other chefs (won't mention who they are), you use ingredients that most of us are familiar with and are easily found in most stores. Thank you again for sharing!
Thank you for taking the time to share your feedback. I'm so glad the recipe turned out well for you. Most of the videos we make are recipes I prepare for my family here at home, so it's always important to use "regular" ingredients. I'm happy you enjoy the videos. Many more to come! Take care, Jason
HELP!!!!!!!! i unno why my puff pastry keeps falling into the soup while baking? its tight and what not. should the dough be somewhat frozen or defrosted when cuttiing it in
Sorry if you are having troubles. Make sure your puff pastry is completely thawed. Make sure you soup is not too full in the bowl. If it touches the puff pastry, it will pull it down.
i like tamato soup but i like doing it without using a blender to make it smooth. and u get more soup by adding some water. i guess the recipe and restaurants differ by tradition or which country.
Jason, I'm new to cooking but I have a thing for it. I really enjoy watching your videos, and learning from them. I want to make this recipe but I want to leave out the pastry. Will that alter the taste of the soup too much?
I've made three pots of this in the last 2 nights for different family members! It went fast! Everyone says it's the best they've had! I did 2 cups of whole milk and 2 cups of cream instead of 4 cups of cream and it tasted the same as the first pot of 4 cups of cream and it was almost the same thickness! I have this recipe on my fridge!!!
I couldn't find any Puffed Pastry at two different stores. I made a homemade recipe though and the whole thing turned out wondeful!!! I would recommend this to anyone! YUM!
I'm making this for my husband tonight! His Grandpa brought over a huge basket full of tomatoes from his garden and I was trying to find a good Tomato Soup Recipe. I scored a homerun! My mouth was watering while watching! Can I use regular bowls for the pastry? I hope I can find that pastry in the grocery store I've never seen it before. Thank you for sharing!!! I'll let you know how we like it!
With homegrown garden tomatoes, this dish is going to be wonderful! You need to use ovenproof bowls that you can easily put the pastry over. You don't want the pastry touching the soup while it cooks, so be careful with that. You should find the puff pastry in the frozen section. Hope you enjoy and please do let us know your feedback! Cheers, Jason
Oh that looks amazing. Don't tell me how many calories, though! Now that it's getting colder in the midwest, this is sounding like the thing to cook this weekend...
Yummm! Can't wait to try it =D
MegaJadeFan 3 weeks ago
Question: Does the bay leaf get removed before you blend it? Sorry, new to cooking and it just seems weird to blend the leaf. I guess it cooks down enough that you won't notice any chunks and straining helps remove pieces that will be too noticeable when eating? Thank you!
ShlonBetts 1 month ago
@ShlonBetts Yes, you can remove it before blending.
ChefTips 1 month ago
Chef Jason,i gotta tell you are one of the best chefs on youtube.Your recipes are simple,your style is unique and you really seem to be a nice person.A huge fan form India
velocity80 1 month ago
@velocity80
Thank you so much!
ChefTips 1 month ago
I cooked this last night it was delicious!!!
eli41477 2 months ago
I tried this a month ago and it is incredible. Big thumbs up. Note that if you find it too rich, you can easily just add milk as you bring it to a re-boil. (I made the soup, not the dish)
ethalox 2 months ago in playlist Favorite videos
@ethalox
Thanks so much for the commenting and sharing your variation!
ChefTips 2 months ago
i know that the U.S. uses Farenheit, but what does 450F mean to Celcius? cause in my country, we use Celcius
RyeowookAndDonghae 3 months ago
@RyeowookAndDonghae It's roughly 232 celcius
ChefTips 3 months ago
@PureBurgers in California it's call doughnut
immameow 3 months ago
Thats right. you live in california! well i live in rhode island and we make these things called doughboys. they are basically fried dough covered with sugar. they are delicious! its a real tasty rhode island treat that you usually buy near the beach
PureBurgers 3 months ago
@ChefTips oh yeah! i forgot ur in california! well i live in rhode island and by the beaches there are places that make these things called doughboys and they are basically just fried dough DRENCHED in sugar.
PureBurgers 3 months ago
@PureBurgers Yum. Sounds like a churro!
ChefTips 3 months ago
all of your videos make me STARVING especially this one. your cooking is excellent!! do you think you could make a video on how to make simple homemade doughboys?? thanks :D
PureBurgers 3 months ago
@PureBurgers
Ha ha thanks. But what are doughboys?
ChefTips 3 months ago
I will try this for a dinner party - the puff pastry part - I will make a less garlic & cream soup though ;)
MissDoloresD 6 months ago
@MissDoloresD Hope you enjoyed it!
ChefTips 5 months ago
AHAHaha ^^ Always smiling :D
TheMunqq 7 months ago
great video!! try carrot soup its soooooooooooo soooo good and it honestly doesnt really taste like carrots
jlizzymlove 7 months ago
@jlizzymlove Thanks! We'll add that to our roster of upcoming videos. :)
ChefTips 7 months ago
replaced the heavy cream with 3 cups chicken stock and one cup water. came out awesome. way better than I thought it would. thanks.
grooveclubhouse 8 months ago
@grooveclubhouse Great substitute for the heavy cream. Glad you enjoyed the recipe!
ChefTips 8 months ago
My boyfriend doesnt like onions, but i want to make this for him. Is there an alternative to using them? Also does it matter the kind of bowl you use?
CrimsonAngel518 8 months ago
@CrimsonAngel518
Hello. Does he not like like cooked onions? If not, this recipe will be fine for him!
Cheers!
ChefTips 8 months ago
heavy cream and a 1.5lb of butter is not necessary for tomato soup unless you want to get fat really fast.
c1k25 8 months ago
Nice recipe ...too rich though.......
ayshamuj 9 months ago
@ayshamuj You can leave out the cream and this will still be wonderful!
ChefTips 9 months ago
I want to make this so bad - I love tomato soup. It's so unhealthy tho :(
gadriel2005 10 months ago
@gadriel2005 You can easily leave out the cream and it will be just as tasty!
ChefTips 10 months ago
could i substitute tomatos out for potatoes and get a good potato soup?
also i like your videos and am requesting a potato soup video
ned262626 10 months ago
@ned262626
Hello! Use tomatoes for this recipe and try my creamy potato soup recipe for your potatoes!
Cheers! =]
ChefTips 10 months ago
Looks yummy! I will try this tomorrow! I can't wait <3
NinaHoney3 10 months ago
@NinaHoney3
Thank you. Hope you enjoy it! Let us know...
ChefTips 10 months ago
@ChefTips I cooked this and my parents really enjoyed it, it was so tasty ! Many thanks for your help! Greetings from London -UK-
NinaHoney3 10 months ago
@NinaHoney3 Good to hear! I'm glad you enjoyed it!
ChefTips 10 months ago
You guys say "TomEIto" lol, cute!
NinaHoney3 10 months ago
This guy is getting lots of sex from his wife, no question about that!
Never seen a guy be so happy and smile so much. Its like he is living on another planet with no wars or tsunamis! He smiles more in 5 minutes than i do in 5 weeks!
obaidCarkey 11 months ago 17
@obaidCarkey
This is one of the most hilarious comments I have ever read! My wife and I fell on the floor! Thank you!
ChefTips 11 months ago 2
@obaidCarkey hahah some one who is finly as honest and thinks like me :D
lovedapizza1 10 months ago
HE'S FROM SOUTH AMERICA THAT'S WHY...
GRINGOS AMARGOS!!!!!
LUCAMARCELO1 6 months ago
It is so fun to peruse your recipes! Just wonderfully presented. If I may make a suggestion: When you do have to add extra instructions on the screen, make them a little bigger! The youtube screen tends to be small and it would be nice not to have to go back and pause to make sure you read the extra info! But smaller or larger, I am a fan now! cheers,
dave m
FORGOT TO ASK: Did you remove the bay leaf before blending????
calbear1313 11 months ago
@calbear1313 Thanks for the suggestion, and yes you do remove the bay leaf first. I do have printable recipes for all my videos on my website at cookingsessions. Thanks so much for your kind comments!
ChefTips 11 months ago
It is so fun to peruse your recipes! Just wonderfully presented. If I may make a suggestion: When you do have to add extra instructions on the screen, make them a little bigger! The youtube screen tends to be small and it would be nice not to have to go back and pause to make sure you read the extra info! But smaller or larger, I am a fan now! cheers,
dave m
calbear1313 11 months ago
how is it that you dont get a tubby cause you cook so much fattening foods
thechefasian1 1 year ago
@thechefasian1
First, I try and stay away from processed foods. 2nd, I don't eat a lot of breads. 3rd, I also try to exercise.
I eat fatty foods when I want, which is not too often. I really don't have a secret.... lol!
ChefTips 1 year ago
@ChefTips nice... ill try to use that meathod thanks
thechefasian1 1 year ago
i love food
kellyandkaylen 1 year ago
OMG why do I look at things like this,now I'm hungry.
DBSpy1 1 year ago
can i substitute milk? instead of using heavy cream?
omgitsrez 1 year ago
@omgitsrez
Hello. Yes you can use milk in place of the heavy cream.
ChefTips 1 year ago
@ChefTips thanks.
omgitsrez 1 year ago
That looks so delicious!
Do you need to remove the skins from the tomatoes first or does it add to the flavour if you leave them on?
Thanks
tonyt187 1 year ago
Yum. I think I know what I'm doing for dinner!
WineTrainDotCom 1 year ago
@WineTrainDotCom
Ha ha. Hope you enjoy!
ChefTips 1 year ago
@WineTrainDotCom raviolis straight from the can?
w4rr3np34c3 1 year ago
What a gentleman you are; putting your wife's name first on the credits! Once again, a great recipe I can't wait to try!!
69adrummer 1 year ago
@69adrummer
She deserves the credit! =]
ChefTips 1 year ago
i'm not a big fan of tomatoes
especially in soup form..
and i've got a tone of tomatoes..
so i decided to try this recipe...(for fun)
AND I LOVED IT!
:) thanks :)
lemonyfrosting 1 year ago
@lemonyfrosting Glad you enjoyed it!! More soup recipes on the way.
ChefTips 1 year ago
This will be the soup I try once my diet ends. god, mouthwatering
jzha9558 1 year ago
Im from europe and our meassuringsystem is a bit different.
So for you who didnt knew this.
1 cup = 240 millilitres or 226 grams
1/4 cup = 60 millitres or 57 grams
For easy meassuring its more easy to make it like 230 and 60 grams ofcourse :)
Dont ask me why but they seem to have other numbers :)
Hope this is of some use to you all.
Ps the soup tastes wonderfull :D Thanx for the recipe.
PeterStorm81 1 year ago 4
@PeterStorm81
Thank you for posting this.
Cheers!
ChefTips 1 year ago
this is good thank you for posting this
ballsmain 1 year ago
@ballsmain
You're welcome. Thanks for commenting!
ChefTips 1 year ago
What kind of bowl was used? can you use a glass bowl in the oven?
TheVilllageIdiot 1 year ago
@TheVilllageIdiot It's important to use an ovenproof ramekin. Enjoy!
ChefTips 1 year ago
This is the fourth time I'm making this recipe (which is excellent!) but I gave up on the puff pastry. As soon as it touches the soup, it turns soggy. Any tips?
Martinius169 1 year ago
@Martinius169 Try not filling the bowl with as much soup, and be sure that puff pastry is pulled really tight across the top. It's a bit tricky. Still, the soup is great without it as well!
ChefTips 1 year ago
1:50
"It's given me thyme" get it ? :)
Lame! I know :)
Awesome recipe though :)
Thank you :)
LookingAtMints 1 year ago
Nothing goes better with tomato soup than grilled cheese.
medb101 1 year ago
@medb101
I won't argue that! Thanks for commenting!
ChefTips 1 year ago
this is a great video, I love the tips on putting this dish together! I posted a video response of a light vegan tomato 'stew' I make, which is excellent for summer.
healthyvegan 1 year ago
O My GOD, thats waaay too much cream i think, i tried a recipe once and i only out in 4 tbsp of cream and it was excellent and red looking tomatoe soup, this is cream soup with tomato flovour lol
bakrione 1 year ago
@bakrione This is a French recipe, and they love the cream. I think this soup would be wonderful with a smaller amount, or even no cream. But it's decadent with the full amount! :)
ChefTips 1 year ago
How come its not completely healthy?
The01kic 1 year ago
Why brush both sides of puff dough with eggwash?? Isn't the egg wash just to get color and texture to topside? Just curious.
dapgachef 1 year ago
@dapgachef i think he uses it as an addesive so it can stick to the bowl im not sure.
thizz0707 1 year ago
I'm makin this without the pastries haha :) I'll make a grilled cheese instead
TheHaloHax 1 year ago
@TheHaloHax
That sounds good! Thanks for sharing!
ChefTips 1 year ago
that's look very tasty, but I have one question, doesn't it need additional water?
balacquez 1 year ago
@balacquez No, it does not need anything more water. Enjoy!
ChefTips 1 year ago
@ChefTips Should we remove Bay leaf before puree??
dapgachef 1 year ago
omg dis is perfect just got my tounge pierced cant eat shit besides soup :L is dere any other basic soup dat has like no big chunks in it ? or any other food you could recommend please:)
razor02134 1 year ago
@razor02134
Why'd you pierce your tongue?
Any who, you can try my spit pea soup recipe.
ChefTips 1 year ago 4
@ChefTips Do you mean SPLIT pea soup? Because spit pea soup doesn't sound so appetizing...
TopHatProfessor 1 year ago
I have made this soup couple of times (I stop at pureeing and just add croutons and enjoy the simple flavors of this soup) - without the cream and puff pastry part and I just love it. I keep coming back to watch this video again and again, so I make exactly the same way as last time. Today I am going to try with less than 1 stick of butter...but I find this a great and simple recipe to create tomato soup from fresh ingredients...simple love it!!!
agrnidhi 1 year ago
@agrnidhi
Thanks so much for sharing that!
ChefTips 1 year ago
I'm ready to blow my diet!
If only I had an oven in my small mansion..
AnthonyPhillipAvila 1 year ago
I have respect for this cook, because he actually eats his stuff after he makes it.
ryugacooking 1 year ago
@ryugacooking Thanks so much. Nice to hear some kind words with all the haters out there. Cheers! Jason
ChefTips 1 year ago
How the hell is that tomato soup? it's butter and cream soup with a bit of tomatoes... gross...
TheCrazy1One 1 year ago
@TheCrazy1One
Haha! I had to laugh...gross... not at all... This is some good stuff!
ChefTips 1 year ago
Holy balls!
This recipe takes WAY too too much time to make, something I don't have.
SatanistTV 1 year ago
@SatanistTV
Well, if you ever have the time, this recipe is worth making....
ChefTips 1 year ago
@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
SatanistTV 1 year ago
will this work with heirloom tomatoes?
The4LA2Baker0 1 year ago
@The4LA2Baker0
Oh yes! =]
ChefTips 1 year ago
It looks really unhealthy with all the creams and butter...
LaGroveOwner 1 year ago
@LaGroveOwner Probably is...
ChefTips 1 year ago
@LaGroveOwner Probably is...
ChefTips 1 year ago
@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
shotokun16 1 year ago
I'[m gonna throw some diced potatoes and peas into the soup.
lvngdead 1 year ago
@lvngdead Feel free to do your thing. Cooking is a personal experience. Cheers, Jason
ChefTips 1 year ago
Yummy!!!! Love all your food....Do you think I can use half &half instead of cream ?
To cut the calories...Thanks
um2abdsusu 1 year ago
@um2abdsusu That would be fine. Enjoy!
ChefTips 1 year ago
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 1 year ago
@virali11
Hello. You don't have to use the egg wash.
ChefTips 1 year ago
@ChefTips Thanks :)
virali11 5 months ago
thanks for the vids very helpfull :D . I,ll have it tonight with my family hope im gonna impress them hehehe
Rozzalinda1 1 year ago
@Rozzalinda1 You're so welcome. I hope your family enjoys the recipe. We always enjoy it.
ChefTips 1 year ago
it's amaizing & yummmm i tried it & i enjoy it....thank you & you are an expert chef
inuk2010 1 year ago
When I was in France I learned that you can eat like that - butter, cream, etc - but portion control is key. People in France aren't massive and pear shaped like Americans because they don't gorge themselves at every meal on high calorie, sugar-laden fast food.
Thanks for the awesome recipe, btw. :)
ChristianMakesVideos 1 year ago
And you can eat the soup without putting the puff pastry right? maybe let it cook more minutes in the stockpot ..how much?
ohhh btw totally subscribe (:
lalaylonen 1 year ago
@lalaylonen Yes, you can omit the pastry. Just serve it after the regular cooking time. No need for extra cooking beyond that; that was just to brown the pastry.
ChefTips 1 year ago
Thank you very much for sharing your easy-to-do recipes which add lots of flavour to my (so far poor) cooking skills ! :-)
Tahitianpearl75 1 year ago
I enjoy you videos.. thank you for making them easy to understand......
ellythechick 2 years ago
Thanks! And you are welcome! Jason
ChefTips 2 years ago
What do you think about using oil instead of butter, and vegetable broth instead of heavy cream in the soup? My family loves tomato soup but rarely has any because of the high sodium content of the canned varieties or high fat content in other versions. I'm wondering how to make tomato soup for a family with diabetes, high blood pressure and a history of heart disease!!!
gerbersbaby 2 years ago
You can certainly try it that way. You don't even need to add the vegetable broth. Just puree the soup without the cream. Hope you enjoy it! Jason
ChefTips 2 years ago
You should make a video how to make Crepes!
UrmrslowguyROBLOX 2 years ago
@UrmrslowguyROBLOX
Yes, that is on my to-do list. Thanks! =]
ChefTips 2 years ago
I like the soup from this receipe i made but i prefer not to blend it or put any cream in it.
bijal18 2 years ago
Yes, you can certainly leave out the cream and make it as chunky as you like. Glad you enjoyed the recipe!
ChefTips 2 years ago
could you explain what "heavy cream" is. i live in russia and have no idea what it is =) thx in advance.
gribnik257 2 years ago
Heavy cream is a full-fat cream (but not whipped). Do you have anything like that in Russia?
ChefTips 2 years ago
well may be. i have to look for it. is there big difference if i use milk instead ?
gribnik257 2 years ago
Milk would be fine to use. Hope you enjoy it!
ChefTips 2 years ago
Thats the widest microwave I have ever seen.
Raggadouche 2 years ago
I just posted a video response that puts a unique spin on tomato soup with lentils. Definitely more healthy than this recipe, but this one sure looks delicious. I'm all about the immersion blenders, too.
healthyvegan 2 years ago
This feels like a "sponsored" video. The audio mix was terrible. You might want to invest in a decent sound guy.
TheSuperGamePuggBros 2 years ago
@TheSuperGamePuggBros
Yeah, this was one of our first videos. We have since invested in some better sound equipment. Hopefully some day we can afford a sound guy ha ha..
BTW, I don't know what a "sponsored" video is. We were just on a travel segment for our "CaliforniaTravelTips" channel, and I thought it would be cool to feature this great recipe from Bistro Jeanty while we were there.
ChefTips 2 years ago
Hi Jason!
I tried this yesterday night. I never imagined that the pastry would fit that well, i was wondering what you were doing when putting it over, but when trying myself, it just worked great.
Thanks for the recipe! :-)
TobySkov 2 years ago
@TobySkov
Don't thank me, thank Bistro Jeanty! :-)
ChefTips 2 years ago
You deserve a thanks aswell for bringing the recipe to Youtube - i wouldnt have a chance of ever trying it out without, but yes, they certainly deserve a major thanks aswell!
TobySkov 2 years ago
I find the music is a little bit too loud. Thank you for the receipe.
SryNbdy 2 years ago
A whole stick of butter?? Where did I leave my defibrillator...
bravo331 2 years ago
@bravo331 Keep in mind this makes quite a lot of soup. The only unhealthy thing about it really is all that heavy cream. You really don't need it, milk is just fine.
uurmek 2 years ago
@uurmek
Thanks for that info uurmek!
ChefTips 2 years ago
is a blender necessary? How can I substitute a blender? I don't have one at home.
moonchild07 2 years ago
@moonchild07
Do you have a hand masher?
ChefTips 2 years ago
Thank you for sharing this recipe and for a great video. I made this tomato soup for a large group of people (about 30) and it turned out wonderfully.
One of the things I appreciate most about your recipes/videos, is that unlike other chefs (won't mention who they are), you use ingredients that most of us are familiar with and are easily found in most stores. Thank you again for sharing!
NolaGB 2 years ago
Thank you for taking the time to share your feedback. I'm so glad the recipe turned out well for you. Most of the videos we make are recipes I prepare for my family here at home, so it's always important to use "regular" ingredients. I'm happy you enjoy the videos. Many more to come! Take care, Jason
ChefTips 2 years ago
YEAH now i know what to make with that can of soup my aunt gave me for my communion!
Aussie15675 2 years ago
Comment removed
shotokun16 2 years ago
HELP!!!!!!!! i unno why my puff pastry keeps falling into the soup while baking? its tight and what not. should the dough be somewhat frozen or defrosted when cuttiing it in
shotokun16 2 years ago
@shotokun16
Sorry if you are having troubles. Make sure your puff pastry is completely thawed. Make sure you soup is not too full in the bowl. If it touches the puff pastry, it will pull it down.
ChefTips 2 years ago
Comment removed
shotokun16 2 years ago
what abput spur cream?
whysalmon 2 years ago
i like tamato soup but i like doing it without using a blender to make it smooth. and u get more soup by adding some water. i guess the recipe and restaurants differ by tradition or which country.
you2306 2 years ago
I made this by follow this protocol and it was so good, perfect taste. Thank for sharing
kkim1234 2 years ago 2
You're welcome! Thanks! Jason
ChefTips 2 years ago
whats egg wash?
lawlzlolx 2 years ago
It is simply a couple of eggs which have been beaten in a bowl.
ChefTips 2 years ago
its the content of the egg... whites and yokes
FrancekPirosrancek 2 years ago
the brushing of the egg on the pufff pastry that was the egg "wash"!!
in short just brushing stuff like puff pastry with eggs is egg washing!!
anurek123 2 years ago
Damn, you are impressive sir!
L33tP1ckL 2 years ago
damn, i love tomato soup. i must try this.
bradyischamp 2 years ago
Im so gonna do this right now!! but add milk instead :P
golddigger0325 2 years ago
Excellent ! Good job !
EVolVedCreaTionS 2 years ago
Thanks!
ChefTips 2 years ago
Jason, I'm new to cooking but I have a thing for it. I really enjoy watching your videos, and learning from them. I want to make this recipe but I want to leave out the pastry. Will that alter the taste of the soup too much?
kiddorbitz01 2 years ago
You can certainly leave out the pastry, no problem! Just prepare as directed and leave out that part. Enjoy and thanks for the kind comment!
ChefTips 2 years ago
I've made three pots of this in the last 2 nights for different family members! It went fast! Everyone says it's the best they've had! I did 2 cups of whole milk and 2 cups of cream instead of 4 cups of cream and it tasted the same as the first pot of 4 cups of cream and it was almost the same thickness! I have this recipe on my fridge!!!
jamainicole 2 years ago
Excellent! Glad to hear you enjoyed it using milk as well. Thanks so much for your kind feedback! Jason
ChefTips 2 years ago
I couldn't find any Puffed Pastry at two different stores. I made a homemade recipe though and the whole thing turned out wondeful!!! I would recommend this to anyone! YUM!
jamainicole 2 years ago
I'm making this for my husband tonight! His Grandpa brought over a huge basket full of tomatoes from his garden and I was trying to find a good Tomato Soup Recipe. I scored a homerun! My mouth was watering while watching! Can I use regular bowls for the pastry? I hope I can find that pastry in the grocery store I've never seen it before. Thank you for sharing!!! I'll let you know how we like it!
jamainicole 2 years ago
With homegrown garden tomatoes, this dish is going to be wonderful! You need to use ovenproof bowls that you can easily put the pastry over. You don't want the pastry touching the soup while it cooks, so be careful with that. You should find the puff pastry in the frozen section. Hope you enjoy and please do let us know your feedback! Cheers, Jason
ChefTips 2 years ago
Oh that looks amazing. Don't tell me how many calories, though! Now that it's getting colder in the midwest, this is sounding like the thing to cook this weekend...
gcarped 2 years ago
Hope you enjoy this! It's the perfect soup for a cold fall weekend. Cheers! Jason
ChefTips 2 years ago
can this recipe be made in a healthier option for vegans
amy37100 2 years ago
Yes. Just leave out the cream and add a bit of fresh basil into the soup. Enjoy! Jason
ChefTips 2 years ago
OMG this sounds absolutly FANTASTIC thanks for sharing it I have garden fresh tomatoes I will peel and YUMMMMM
TheMwilcox 2 years ago
Can't beat this with garden fresh tomatoes. Enjoy!
ChefTips 2 years ago