Food Lab Basics: POV Tomato Soup

I had leftover sauce from the pizza I was making yesterday, so I turned into into tomato soup. This recipe is loosely based on my 15-minute, creamy, dairy-free tomato soup recipe. It's easy and it's tasty and you most likely have the ingredients on hand already.
www.seriouseat...
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.c... where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseat...

[@rithrius5384]

Babish using a blender: Edits out the sound and keeps explaining. Kenji using a blender: _"I'M GONNA DRIZZLE IN THE OLIVE OIL AS IT GOES!!!"_

[@Echo-Of-Noise]

I think babish does voiceovers, kenji is talking while he does the stuff

[@rithrius5384]

@@Echo-Of-Noise No shit, Sherlock.

[@julianjaimes197]

​@@Echo-Of-Noise wow howd you figure that out lol

[@dooki3face]

kenji isn't much about the edits

[@mbydickgkusan9520]

i still prefer kenji's organic style ; where he talks to the people listening instead of simply going through the steps like an instruction manual

[@diegoguerra8139]

does he have a red mark in his forehead due to the excessive amount of PoV videos???

[@yiwenkang5305]

The strains of headband I assume so yes

[@mauz791]

Hopefully he chills for some time

[@aaronbae9327]

you can see the mark in the intro

[@JKenjiLopezAlt]

Yes

[@tutorialesnet]

@@JKenjiLopezAlt keep doing them, tho

[@kirkrivera8485]

"Im not big as most people are about their tomatoes" Says the man who literally made a sandwich manifesto about a blt being about THE TOMATO

[@spaghettidigit]

Yeah but forreal tho. BLT is about the tomato.

[@morganfrost3705]

It's in the name tho. BLT suppose to be a tomato sandwich

[@DJFaNaTiiC]

I know you’re getting a joke off (good one btw), but if you follow what he says in the vid you’ll never eat any other BLT in your life ever again

[@nothing11558]

I think it's more along the lines of he doesn't have a preference for well cooked tomatoes, but in a BLT, you need actual good quality tomatoes because they're gonna be raw with nothing to 'mask' the flavour. Pretty sure that there is not too much difference between tomatoes when they're cooked for a longer time with herbs and other flavours.

[@isaiahbenitez4457]

i think he said "im not picky as most people"

[@nmyhv1]

"you can skip until-" no, we never skip you

[@snowparody]

Mood 😇

[@mohaksrivastava8541]

I love how you can see his pizza dough rising in the mac and cheese quessadilla, and this tomato soup in the pizza video. This man right here,kneaded the dough and made himself a mac and cheese quessadilla one night,and made pizza and tomato soup the next morning. The level of dedication is seen in the forehead mark lol.

[@jgperes]

Kenji's kitchen cinematic universe

[@Residew]

anon ymous bred zoup

[@luciano53688]

Am I the only one who loves Kenji's voice? I could hear him talking for hours.

[@UmbraX8]

Yeah, his voice is really calming

[@GiraffeFeatures]

Honestly watching him wash up is so soothing, as soon as I hear him chew something though I want to break my monitor/earphones

[@alper9418]

I like both styles, the night snacking no talking, dog hanging out, you're on his head like ratatouille and we're here for the food is a nice vibe

[@Schandmowl]

Way too many “uuuh”s.

[@carlyst2922]

I do like his voice, and I also like your profile pic 😄

[@johnthelegend5692]

I’m liking the new POV videos , they’re a good blend between the late night recipes with no talking and the super structured recipe videos

[@FrankGutowski-ls8jt]

This is a novel approach. Easy to produce and equally informative.

[@man_of_many_pants]

Still hasn't changed his shirt. Clearly I'm watching every video. Love it

[@weakmill103]

LOL for real

[@mm8436]

This was my first thought

[@JKenjiLopezAlt]

Haha I shot the last several videos on the same two day period.

[@man_of_many_pants]

It's ok I'm right there with you on the wash cycle haha. Love your videos and thanks for the response✌

[@thinglizzy2311]

Why do laundry 🤷‍♂️

[@JohnHausser]

Man you have to dip a brie grilled cheese in that soup !

[@nickzalan4762]

When I was in culinary school earlier this year (worst time ever due to the pandemic) one thing I was taught that there is always an exception to every rule, and the rule for herbs is that they are better fresh EXCEPT for oregano.

[@ivannaviosky1739]

Nick Zalan Oof. I’m in year two of my western culinary arts.

[@nickzalan4762]

@@ivannaviosky1739 I'm just about to finish mine at the end of this month, however I am doing it from home, so I have to travel back to the school in September to take my final exam

[@ivannaviosky1739]

@@nickzalan4762 for now I'm having home based learning, but I'm going to go for internship late June until December. It's gonna be a weird internship since with the virus and all food establishments, especially hotel restaurants are gonna be empty as heck

[@nickzalan4762]

@@ivannaviosky1739 similar for me, not sure when I will be able to go for my internship honestly.

[@nickzalan4762]

@Tommy Salami I must be honest I've never had fresh oregano personally, it's just what my chef instructors have told me but I do agree I love fresh tarragon.

[@RoachDoggJR4200]

"I'm not big as most people are about their tomatoes, I just use Cento san marzanos " I use the ones that are labeled "tomato" in the produce aisle.

[@jrkendz5505]

We get our first glimpse at the dining room in the day

[@mattstokes3881]

When this is all over, I would like to have a beer at your restaurant.

[@simonkoeman3310]

This video's timeline was needlessly confusing, imma have to watch the pizza video to catch up on the lore

[@whateven7226]

Is it weird I never liked tomatoes I mean I tried them time and time again.. really couldn't enjoy eating them but one day recently I had some tomatoe soup homemade for me at a friends and I literally crave tomatoes now.. like BLT with Extra T, I couldn't stand most things tomatoe based now I really enjoy most if not all of them especially oven baked slightly salted tomatoes... seeing this video reminded me that it's never a bad thing to try foods you dont like in many different ways it could turn around your outlook on that food in my case tomatoes and you really end up enjoying them thanks for the great video I'm really enjoying your latest stuff ❤💯

[@lwilton]

I always used to scratch my head a bit about friends that "hated tomatoes" and poured two inches of ketchup over everything they ate.

[@jamesb8510]

I hated tomatoes until I discovered salt

[@Yaorii]

You're taste for things also changes over time, too! I didn't like peanut butter for the longest, lol

[@supergeek1418]

Savory is sometimes known as "The Bean Spice" (even though - technically - it's an herb). Green beans, navy beans, pinto beans, etc. savory excels.

[@_miguel_jm6140]

Hi Kenji! I am spanish and a passionate gazpacho lover. Our perspective of gazpacho is a tomato soup, emusified with olive oil and sometimes thickened with bread. In my family we never put bread and that is very common. People often flavor gazpacho with cucumber, garlic, vinegar and even green peppers. Saludos from Andalucía!

[@_miguel_jm6140]

But who tf am I to tell you anything tho hahahaha

[@whztever]

instead of reading the notif you ..."uploaded pov tomato soup" i read it as "ultimate pov tomato soup" and my soul was struck with fear.

[@jmd7819]

Just made this - simple and great. Had to use a magic bullet as I don't have a real blender on hand but was great. Made some grilled cheese with it. perfect rainy day food.

[@s34l_]

Kenji has gone from uploading every 4 months to uploading every meal and its amazing

[@famuse257]

Hey could you make a creamy risotto? It’s really yummy and I think it would be great with the POV series! Thanks for liking my comment j kenji Lopez alt. Sorry if I misspelled it

[@63Lsp]

These recipes with pantry staples are quarantine perfect! I just made your black bean spinach quesadillas for dinner- had to use frozen spinache but it was fine! Those are a super easy fam favorite!

[@neiruontime__]

The only experience I have with savory is without fail finding it fully stocked while sage is completely sold out

[@JohnBodoni]

Rather than try to chop up the tomatoes in the skillet, I'll open the can and then chop my spatula up and down in the can until the pieces are as small as I want.

[@mehrabmasud6608]

Huh ?

[@mr.spinoza]

@@mehrabmasud6608 "and then chop *with* my spatula" I believe.

[@lwilton]

@@gellomore If you pour off some of the liquid in the can into the pot first it doesn't have to be messy, and can be faster than chopping them in the pot. Why? Because the can is smaller in diameter and they can't get away as easily as in a pot. I've used both techniques and even pulled the whole tomatoes out of the can to dice on the cutting board.All the methods work.

[@carpii]

i tip em into a bowl and hand crush them. But first I have to snip the stem bit off each one with a knife. Its messy business

[@zelo6428]

I usually just stick a scissor in there and chop away, takes about 10 seconds and its not mest at all.

[@sKiiTs8]

would love to see you make some super fancy dinners too - obviously more work and more cuts and edits but it'd be very cool to see some of your fave dishes / from your restaraunt

[@TheAirsoft220]

We really appreciate these, hopefully once this whole quarentine is all over you still post every so often

[@hassanfarhat7604]

I wish you posted this 2 hours ago before I made tomato soup, I was in need of a Kenji recipe lmao

[@ariscatania]

That half-drank Corona is still lurking in the fridge.

[@antoniolorenzopaar8419]

You safed my Midnightshnack i finde a good use for the leftover sandvichcrust that you eccidenaltly trahed i did some Croutons great for the soup thanks man perfect easy soup recipe

[@salchichondeleon]

so... you oversalt your costumers, nice... thats pretty healthy... and you admit you do that to make them drink more... 10/10

[@FlaxmillRS]

Loving the frequent uploads Kenji. It would be nice if you did a video series for an entire week of what you make for each meal, and what you do with the left overs. I think it would give people more creativity when making their own meals and reusing leftovers

[@JKenjiLopezAlt]

I’ve thought of it but it’s hard because a) I am not totally comfortable with inviting a world of internet strangers into every moment of my week and b) infrequently cook with my daughter and we don’t put her online.

[@JSM2910]

"All pantry ingredients" You have not seen my pantry..

[@tomatojuice12]

Kenji - thanks for the upload. Isn't it true that olive oil gets bitter when you blend it? Is this something to worry about?

[@JKenjiLopezAlt]

Not if there’s other stuff blended with it in a high enough proportion.

[@tomatojuice12]

J. Kenji López-Alt thank you for replying!

[@agwgwegsdg]

I find these streams of the quarantined chef rpg compelling.

[@mjack96]

One of the first things I did after I bought my new Vitamix was make this recipe. Then I did it 2 other times since. It’s amazing because the blender cooks it for me in the time it takes me to make a grilled cheese to go with it. Thanks for all the great recipes!

[@EthanDyTioco]

Out of all the food KZbin channels, I feel like yours has the most down-to-earth, casual mood. Like, these PoV videos don't focus on the high production vibe - it's just you cooking and it's quite a relaxing change of pace from my usual KZbin cooking intake

[@Dannohh]

i've been trying to convince myself to make tomato bisque and this just convinces me that I probably should.

[@fuzzywuzzy3841]

I respect you for keeping your child off the internet... many content creators don't share that philosophy.

[@kennythekid130]

Great video as always! Now we need a grilled cheese video to go with the tomato soup

[@Haji84]

I’m not into cooking but all of your videos are so fascinating

[@MikeGrimesWhatAGuy]

Nice to see a chef who isn’t bought by Big Tomato

[@HijabsandAprons]

When he yells over the Vitamix

[@parliecharker4316]

the corona in the fridge is a real power move.

[@cutterab]

I love your recipes and videos. Very entertaining and informative. I see your camera and smart phone are linked together. What equipment and/or app are you using for your videos?

[@oDiablox]

These videos are getting me through this quarantine.

[@DaveOtteman]

awesome video. i humbly suggest pairing this with a link to making some grilled cheese :)

[@solarisdreamz]

i love this guy....keeping us all sane during the lockdown

[@FrankGutowski-ls8jt]

Next: grilled cheese sandwich to go with it. Also, recipe for tuna salad please.

[@KingBerserker01]

Thank you

[@timelesssilence2541]

Thanks KZbin recommendations

[@jessicasloan3966]

What kinds of things are acceptable to put in a compost bin?

[@gdotloading]

he grabbed a new spoon every time he went to taste it now he has more dishes to wash smh

[@Brandon-dq3vx]

Big Draco restaurant kitchen habit i bet. gotta taste as u go but dont wanna contaminate the food with ur mouth germs the next time you dip that spoon. even tho he is home, its a hard habit to break.

[@stevenhawking8686]

Kenji you should make a pizza quesadilla with tortilla cheese tomato souce and pepperoni and stuff. Just to say it thanks your videos got my thorgh a hard time of my life I’ve been going though depression my parents hate me for my sexuality I’m bulied and after all that I watch your videos and they make me fell better thanks. Sorry about my spelling and gramer

[@JKenjiLopezAlt]

👊 you got this.

[@SocialWorkProfessor]

I made this and it was both dead easy and delicious. I didn't have canned tomatoes but I had a bottle of pureed tomatoes which worked fine. I was too lazy to get out the standup blender so I just used an immersion blender instead and again, it worked perfectly. I couldn't believe how fast I was able to make some soup for my lunch.

[@nickn4k]

These videos are really inspiring. POV makes it feel even more accessible. Please keep it up!

[@MrIanrocks]

I feel like I’m you 24 hours in the future, I made that pizza 2 days ago and made creamy tomato soup with the leftovers yesterday

[@marcomccormack7561]

Thank you for these videos!

[@TheOneTrueAnthemis]

I totally paused the video to get a voyeuristic look inside the fridge. It feels so personal seeing what kinds of things a professional chef like you keeps in the refrigerator

[@yay-cat]

BattleBurrito I look in everyones fridge whenever I can. what's in there and how it's organised can tell you soo much about a person! is it just cola and old salad dressing? stocked with lots of "used once" weird and wonderful ingredients? loads of veggies? extremely neat with dairy only allowed on this shelf and.... They should make it mandatory to have a (not cheating) fridge pic on peoples tinder profiles

[@daltonkent]

Y’all are psychopaths

[@langslays1881]

Licks spoon Corona Virus has entered chat

[@sifis78]

Oregano what the hell? 8 spices? Must be duplicates. Love to see a Marge reference.

[@JimmyKip]

What's your composting setup like? Are you building a pile yourself at home, or does it go in a collection? If you have your own pile what do you use as the brown/carbon to go with the green from the vege scraps?

[@updatedjustnow271]

Take it from someone who has made 70 trips around the sun………….never say never.

[@amritagill1680]

So many tips here! I learnt a lot - thickening with bread, using a pastry cutter 😮

[@HendersonHinchfinch]

I agree about savory. What even is savory? It shouldn’t even be allowed to be called that. Imagine if a there was a spice called “spicy” or “sweet”.

[@ignacionavio1911]

the most similar thing to this in spanish cuisine is Salmorejo, not Gazpacho.

[@wolfingitdown2047]

6:09 I thought you were about to turn the blender on without the lid and my heart stopped

[@TonyVisciardi]

I didn't scroll...watched it all again.

[@Squnv99]

Kenji ! I'm Your big fan. I come from Poland so its 5:30am here, but i want to say that im so thankful to You for making so much and so good recipies in this quarantine time ! :D

[@carpii]

wow, emulsifying canned tomatoes is the most interesting thing Ive seen in a long time. i wouldn’t have even thought to try

[@carlyst2922]

Do you use the compost you save? I’d love to see a compost video from you. I throw away a lot of scraps and it hurts my heart.

[@SimonLevermann]

"Who uses savory?" Must-have spice for german style lentil soup. At least, like, twice a year!

[@danielfoxr]

The first clip was the same exact one from the pan pizza

[@ice7252]

The only POV that i see in KZbin 😏

[@EshaBhide]

Made this with my grilled cheese today. Absolutely fantastic. 10 mins from start to plating.

[@demsp0i749]

Hot

[@BoredomeMadeMeDoThis]

This would be my SCP-348

[@mrmcgilljr2455]

Made the soup today have to say I’m impressed it was straight up delicious

[@alvaroblanco2314]

It's almost like a salmorejo, isn't it?

[@JQarior]

4:58... Wait a minute.. look at those beers, He is one of this guys who dont give a fu*ck I guess XD

[@panzpaul]

I just made this for me and my wife and wanted to say thank you!! Such an amazing recipe and the perfect excuse to use my woefully underutilized Vitamix

[@dwnwrdishvnwrd]

I love this tutorial. I'm a huge fan of making my tomato soup with butter as the emulsifier and I add some Ajinomoto MSG because hot damn. Lovely mouthfeel. One thing I like to make crew is caprese salad soup. Basically, this tomato soup with butter instead of olive oil. Then pour the soup into ramekins and cover with mozzarella and then bake at 350 while I prepare the basil oil. Blend basil with grapeseed oil and the tiniest amount of lemon juice to try and maintain a vibrant green colour and then add my EVOO because I find EVOO to turn slightly bitter in a blender. Stir until fully incorporated and then strain through a cheesecloth covered chinois. Reduce balsamic in a medium-low saucepan until coats a spoon. Then fry up some parmesan fricos in a nonstick and set aside to drain on paper towels. By this time the parmesan has fully melted so I remove from the oven. Dot the mozarella with the basil oil and reduced balsamic, sprinkle with Maldon, and frico over the top. They can chomp on the frico for some extra umami and enjoy the soup.

[@dwnwrdishvnwrd]

Also, if you can get them, Bianco DiNapoli tomatoes are KILLER.

[@jimmyz7218]

I love how you cook. I cook the same way usually. I understand everything you're doing and it gives me ideas and I learn a bit.

[@JohnSmith-rf1tx]

Great way to make a "creamy" tomato soup that is parve for people who keep kosher and want tomato soup with a meat meal.

[@natekaplowitz]

Do you think I could use gluten free white bread for this?

[@paulkhanna1]

Tomato soup has been my favorite since I was a kid. Can't wait to try this version!

[@danman281]

Hmm mine didn’t turn out as good. It had a thin consistency and didn’t have much depth of flavor. I don’t know why

[@samgibb-randall5743]

The real question is: Why is his bread in the refrigerator?

[@asw1g]

It lasts longer

[@sjaaksjok]

sharpwg thats’s the things it is the exact opposite. The retrogradation develops of starch is faster at lower temperatures

[@Adeline9418]

When I buy bread first I put it in the fridge. Then when I use it I always keep it in the fridge. Like the idea of blending in the bread. Going to make this with my Oster blender

[@sjaaksjok]

@@Adeline9418 the quality of the bread goes down quicker when you put it in the fridge though because of the fster retrogradation (which experienced as 'bread staling') www.seriouseats.com/2014/06/does-refrigeration-really-ruin-bread.html

[@asw1g]

@@sjaaksjok ok, the bread still lasts longer. The quality difference is negligible.

[@jakob9292]

One of the better POV'S I've watched

[@CreightonLittle]

its so awesome hes gone up like 100k subs just in past like 1-2 weeks cus his content is awesome. keep em coming

[@Derjeniche1510]

Ah I see - A pack of corona for the memes. A man of culture.

[@TheKut0klan]

Hello Kenji, I have returned once again to ask for a cooking tip. What's a good temperature setting for most cooking recipes. I understand it's usually in the medium low/high range, but what number does that signify? Are the numbers variable in different stove tops (induction, gas, etc.)? I'm a 21 year old college student looking to overall improve my cooking skills.

[@mythun6735]

Medium to medium-high is usually the best thing if it's not specified.

[@JKenjiLopezAlt]

Numbers on the range don’t mean much as they vary from stove to stove and energy source to energy source. A good recipe should include visual or aural or olfactory cues as to what should be going on in the pan.

[@TheKut0klan]

@@JKenjiLopezAlt The sensei has spoken once more. The visual/aural cues and the authentic nature must be a reason why I adore your videos so much. Keep up the amazing work!

[@existensce2546]

Imagine your dad in the other room yelling, I'm adding olive oil to emulsify

[@rgoddddd]

I should go to bed - Yes Am i going to stop watching this video ? - No

[@Ben7seven7]

The last time I was this early the soup 🍜 was cold 😳

[@marcotirado8852]

Dearest Kenji, please pin my comment.

[@spygaming1156]

POV: you are my cheese grater and I like CBT

[@mtn7836]

Thank you for all the videos! They help a lot while being stuck at the house.

[@Arnuuld]

Not your first tomato soup eh? :)

[@Moon-li9ki]

Usually I watch other types of pov videos, but this will do

[@lelouchvibritannia2238]

for now ( ͡° ͜ʖ ͡°)

[@MrDragon1331]

These consistent uploads are one of the positives from this pandemic. Keep it up we love it!