Food Lab Basics: POV Tomato Soup

hey this is Kenji again I'm about to make some of my creamy cream lyst tomato soup it's like a 15 minute recipe that uses basically all pantry ingredients canned tomatoes dried oregano garlic olive oil little red pepper flake and some bread and that's about it it starts exactly the same way as the pizza sauce that I made for this other video here here I don't know point I'm going to point to somewhere and then that link is gonna appear somewhere near it starts the same way is the sauce for that video so I actually just decided in the middle that video to come and make this one so there's gonna be some overlap so if you've already seen the sauce making course with a pizza video it's about to repeat again now so you can skip over to I don't know scrub until you find the right place alright here we go alright let's try this again olive oil garlic some mac and cheese left over on it aren't you hot pepper flakes dried oregano oregano oregano is one of the herbs that actually works really well dried um generally like first at our car dear leaves like oregano marjoram thyme sage those tend to do pretty well when they're dried rosemary it's the herbs like parsley basil chives like those really more delicate ones that just don't do well dry and it's because those hard your herbs their volatiles are actually less volatile there are the aromas they're less volatile so they don't and it's because they grow in hotter climates so they don't want all that stuff evaporating out of them so generally like hearty herbs their flavors tend to tend to stick as they dry better than more delicate herbs so I would never use like dried parsley or basil or treble or chives but I would definitely I would use you know we end of time oregano thyme marjoram savory I don't know who uses savory I don't know anything savory probably use it like twice in my life you can go in with a hand blender you can buy crushed Tomatoes if you want oh these are these are up they're not they're not the same Marzano's this branch enta also make San marzanos um this is just plain old Italian style I don't know I'm not I'm not as picky as most people are about their tomatoes I usually get Gento DOP San marzanos from Italy or I get Muir Glen which are from the US and consistently win like taste test oh this is am a pastry cutter this is what people you use this to cut butter into flour when you're making pie dough and stuff like that I think it's great for making like a rough textured tomato sauce like this just chops right up season with some salt people ask me if I don't know if we always if I always use that sometime much soul time I don't you know I was trained in restaurants and we use a lot of salt in restaurants and I have a on the chef at a chef partner at a beer hall and we want our customers to drink beer so you know we make the food nice and salty I would call it properly seasoned I would say most people under seasoned their food and this is properly seasonal but you know that's just kind of a arrogant chefs way of looking at it and I'm salted to whatever level you like it I like it with plenty of salt all right those are gonna take about 10 to 12 minutes or so and in the meantime what are we gonna do oh I have an idea I'm gonna take so it turns out that this tomato sauce that I just made it's essentially the same as the base for this creamy tomato soup recipe I have I did a version of it for America's Test Kitchen and I also did a version of it on Serious Eats you can find the recipe those recipes that either of those sites they're slightly different from each other this one also is gonna be probably different from what see what's shown there but the main idea is that what you do is you take canned tomatoes you cook them down with some oregano some pepper flakes some garlic and then we're gonna puree it and we're gonna emulsify it with olive oil and the trick to getting it really nice and creamy without adding any cream to it is that we're gonna use some bread so it's almost like a hot gazpacho like a gazpacho is am a tomato soup well it's really an olive oil and bread soup flavored with tomatoes but a gazpacho traditional Spanish gazpacho again delusionally this project some thickened with bread and emulsified with olive oil so that's what we're gonna do here and you'll see it's gonna get really nice little creamy texture I'm gonna pull this out into a completely separate video by the way so that you can say that I don't know people just want this recipe I'll do it okay here in fact I'll give it an announcement all right this is the middle of my pizza video I'm gonna put a link to my pizza video up there I think that's what I'll do but I have this extra sauce so I'm gonna turn it into this creamy tomato soup that's dairy-free the nice thing about making it dairy-free is that a nice thing about making it very free is that the flavor is much sort of cleaner it doesn't the plate the tomato flavor doesn't get muted the way Dairy can make it you can get it muted um you just want like white sandwich where this is potato bread but you know any kind of white generic sandwich bread will do you could also use sourdough whatever I don't know why I composted those I should have saved those anyhow working fast yes all right tear it up in there oops that's my daughter again han okay back so I got the bread and those cooked tomatoes in there again you know you can find the recipe online that I wrote about the exact ratios but I never follow the exact ratios when I'm doing it at home put the lid on here we're gonna get our olive oil and I always want to start your blender slow and slowly build up speed it goes the waters of the Philippines [Music] all right let's taste that and see where we're at it looks good it looks tasty mmm it is DC mmm it's gonna be dinner for dinner for us he'd send tomato soup all right and that's how you make my creamy cream --less tomato soup should we make it look pretty in a bowl or something here how about we do this okay let's do that let's give a little garnish of basil maybe a little bit of cracked pepper and olive oil there you go don't that look good it is good all right we're gonna get back to the pizza

Channel: J. Kenji López-Alt

Views: 416,433

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Id: -Ud2cqoB7gE

Length: 8min 59sec (539 seconds)

Published: Sat Apr 04 2020