This wonderful Bistro Jeanty tomato soup recipe comes from famous chef Phillipe Jeanty in Yountville, California.
Whenever we go to Napa Valley, this is always one of our favorite restaurants to visit. In addition to their delicious tomato soup en croute, they make wonderful crepes, Coq au vin, and other French specialties.
The restaurant is cute and unpretentious — just like you might find in a quaint neighborhood around Paris or Montmartre.
This tomato soup recipe may be made up to 24 hours in advance and covered with plastic in the refrigerator.
Bistro Jeanty Tomato Soup
Recipe by Jason Hill – CookingSessions.comChef Jason Hill recreates the incredible Bistro Jeanty Tomato Soup recipe from Napa Valley, California, in this episode of "Chef Tips."
Ingredients
- 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.
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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!