Simple and Delicious Tomato Soup | Chef Jean-Pierre

By Chef Jean-Pierre · 60 min

Ingredients

Instructions

1. Heat the oil in a large soup pot. Add the onion and cook until translucent, then add the garlic and cook until fragrant. Add the carrots, celery, tomato purée, chopped tomatoes, thyme, pesto and stock.
2. Simmer for 30 to 40 minutes. Season to taste with kosher salt and freshly ground black pepper.
3. Blend the soup until very smooth with an immersion blender or in a regular blender.
4. Preheat the oven to 375°F (190°C).
5. Cut the bread into cubes 1/4 to 1/2 inch (about 6 mm to 12 mm).
6. In a large sauté pan, melt the butter and heat the oil. Remove from heat, then stir in the garlic and parsley. Add the bread cubes and toss until well coated.
7. Spread the coated croutons in a single layer on a baking sheet and bake until golden brown, stirring around the pan every few minutes so they crisp on all sides.
8. Let the croutons cool completely before storing them in a bowl, or they will go soggy.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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GarlicOnionTomatoCarrotBreadCeleryTomato pastePesto