A Taste of Napa: Bistro Jeanty’s Iconic Tomato Soup Recipe
Nestled in the heart of Napa Valley, Bistro Jeanty stands as a culinary haven known for its exquisite French cuisine. One dish that consistently steals the show is their legendary tomato soup. This rich, creamy soup is pure comfort in a bowl, bursting with fresh tomato flavor and a touch of decadent cream.
Recently, I had the privilege of enjoying this iconic soup at Bistro Jeanty, and it left me wanting to recreate the magic in my own kitchen. So, after much searching, I stumbled upon the original recipe from the renowned Chef Philippe Jeanty himself.
This blog post not only shares the Bistro Jeanty Tomato Soup recipe but also offers insights into the restaurant and its dedication to fresh, high-quality ingredients.
A Napa Valley Favorite: Bistro Jeanty
Bistro Jeanty is more than just a restaurant; it’s a culinary institution. Founded in 1994 by Chef Philippe Jeanty, the restaurant quickly gained recognition for its authentic French fare and warm, inviting atmosphere.
Beyond the tomato soup, the menu boasts an array of French classics like delicate crepes, hearty Coq au vin, and mouthwatering desserts. Whether you’re a seasoned foodie or simply seeking a delightful dining experience, Bistro Jeanty is sure to impress.
Now, Let’s Cook!
This Bistro Jeanty Tomato Soup recipe is surprisingly simple to prepare, yet the results are exceptionally flavorful.
Gather your ingredients:
- 2 ½ pounds ripe and juicy tomatoes
- ½ cup butter
- ½ pound onions, diced
- 6 garlic cloves, minced
- ¼ cup tomato paste
- 1 bay leaf
- ½ tablespoon peppercorns
- 1 teaspoon thyme
- 4 cups heavy cream
- 1 tablespoon butter, softened
- Salt, to taste
- ½ teaspoon white pepper
- 1 pound puff pastry
Tips:
- Choose high-quality, vine-ripened tomatoes for the best flavor.
- Use unsalted butter and adjust the salt to your taste preference.
🎬 Watch How to Make This Recipe
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Let’s make some Bistro Jeanty magic!
- Prep the tomatoes: Wash and remove the cores from the tomatoes. Roughly chop them into large pieces.
- Sauté the aromatics: In a large pot, melt the ½ cup butter over medium heat. Add the diced onions and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute, allowing the flavors to release.
- Simmer and infuse: Add the chopped tomatoes, tomato paste, bay leaf, peppercorns, and thyme to the pot. Stir well to combine and bring to a simmer. Reduce heat and simmer, partially covered, for 30-40 minutes, or until the tomatoes are very soft and broken down.
- Puree to perfection: Remove the bay leaf and peppercorns. Using an immersion blender or a blender in batches, puree the soup until smooth and silky.
- Enrich and season: Return the soup to the pot and stir in the heavy cream. Bring to a simmer and cook for 5 minutes, stirring occasionally. Season with salt and white pepper to taste.
- Cool and store (optional): Allow the soup to cool completely. Cover and refrigerate for up to 24 hours if making ahead.
- Prepare for the puff pastry topping (optional): On a lightly floured surface, roll out the puff pastry to a 1/4-inch thickness. Cut out circles slightly larger than the diameter of your serving bowls.
- Reheat and assemble: Reheat the soup over medium heat until simmering. If using puff pastry, preheat your oven to 400°F (200°C). Ladle the hot soup into oven-safe bowls. Top each bowl with a puff pastry circle, gently pressing the edges to seal. Brush the puff pastry with a little milk or egg wash for a golden brown crust (optional).
- Bake to golden perfection (optional): Bake the soup bowls with the puff pastry topping for 15-20 minutes, or until the pastry is puffed and golden brown.
- Serve and savor: Enjoy your Bistro Jeanty Tomato Soup hot, garnished with a drizzle of fresh cream or a sprinkle of chives (optional).
More Soup Recipes
- Wild Rice and Chicken Soup
- Turkey Chili
- Smoked Gouda Potato Soup
- French Pumpkin Soup
- Crock Pot Chicken Chile Verde
🍽️ Ready for more Chef Tips?
If you make this recipe, please leave me a comment and rating with a ❤️ or ⭐️⭐️⭐️⭐️⭐️. You can also find me on Instagram, X, Facebook or Tik Tok. Finally, be sure to subscribe to my YouTube channel for video demonstrations of more than 300 recipes! I’ll guide you through each step, sharing tips and tricks, and insider secrets gleaned from the chefs around the world. Let’s embark on more delicious adventures together!
Bistro Jeanty Tomato Soup
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 1/2 lbs ripe and juicy tomatoes
- 1/2 cup butter
- 1/2 pound onions
- 6 garlic cloves
- 1/4 cup tomato paste
- 1 bay leaf
- 1/2 Tb. peppercorns
- 1 tsp. thyme
- 4 cups heavy cream
- 1 tbsp butter
- Salt to taste
- 1/2 tsp white pepper
- 1 lb. puff pastry
- 1 egg
Instructions
- 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 with a blender in batches or a handheld immersion blender until finished, the strain.
- Return the soup to 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.
Can you use canned tomatoes?
Yes, you would need roughly one quart of canned San Marzano tomatoes to replace the 2 1/2 pounds of fresh tomatoes in this recipe. Enjoy!
Hi, Jason! If using the canned San Marzano tomatoes, do you put everything in the can in or just the tomatoes? Thanks!
Hi Howie! You can use everything in the can. Hope you like the soup!