Food Lab Basics: POV Tomato Soup

[@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

[@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.

[@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

[@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 😄

[@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.

[@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 🤷‍♂️

[@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 😇

[@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

[@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.

[@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.

[@nickn4k]

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

[@TheAirsoft220]

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

[@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.

[@fuzzywuzzy3841]

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

[@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!

[@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.

[@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.

[@Haji84]

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

[@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

[@amritagill1680]

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

[@JohnHausser]

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

[@TheCrowcrystal]

I watched this video last night and made it today morning and me &my family loved it! Thanks for the daily videos btw, I am sure we all appreciate them

[@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.

[@MrDragon1331]

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

[@believeinmatter]

Using white bread to add depth and a creamy texture is really smart. Im trying not to eat dairy right now so I’m definitely making this

[@jakob9292]

One of the better POV'S I've watched

[@phimtown]

I love watching these POV videos so much. Makes me feel like I know how to cook..

[@mattstokes3881]

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

[@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

[@neiruontime__]

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

[@mtn7836]

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

[@next1549]

Thank you so much for doing these. You have a gift . And the first person camera view you’re using is very original stay safe and healthy!

[@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.

[@_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

[@slobosubotic3124]

Kenji you are the man! Love your videos and lots of love from Serbia!

[@Rosabel_Believe]

These daily uploads are helping me stay sane. Thank you Kenji.

[@AngryLlamaAttack]

just discovered your channel. Youre an inspiration to me. You really use average joe ingredients and turn them into fabulous dishes. It inspires me to cook and make dishes look as beautiful as yours. You make it look so easy, it's almost magic.

[@jrkendz5505]

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

[@simonkoeman3310]

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

[@msjkramey]

I actually love freeze dried chives. They rehydrate beautifully and i love their flavor and texture

[@oDiablox]

These videos are getting me through this quarantine.

[@someguy909]

That mac and cheese left on the spatula was a proper de javu moment from your pizza video, until I realised this is the same part from the pizza video!!

[@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!

[@EshaBhide]

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

[@Dannohh]

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

[@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

[@jhandynasty3685]

I love how Kenji is making videos constantly unlike other KZbinrs who are home everyday and still stick to their weekly or biweekly videos

[@Jules-ji4bz]

ur a genius dude. I knew how gazpacho's are made but I never had the idea of turning that into a warm soup, thx a lot

[@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

[@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.

[@X100FlowerSplendorX]

Wow I just used the video you linked to make my sauce and then I started craving tomato soup and turns out you also make tomato soup with that sauce. I can't wait to try it with the sauce I have remaining!

[@Angie_P]

I love the fact that you do this in a small home kitchen that anyone can relate to.

[@donelleschultz7207]

I really love that your refrigerator is stuffed full like mine. It is comforting.

[@agwgwegsdg]

I find these streams of the quarantined chef rpg compelling.

[@T1NBANE]

Genius replacing dairy with bread! I love grilled cheese and homemade tomato soup but rarely make it since my wife is lactose intolerant. I'm gonna give this a try. Thank you!

[@timelesssilence2541]

Thanks KZbin recommendations

[@hassanfarhat7604]

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

[@mrmcgilljr2455]

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

[@kennythekid130]

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

[@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.

[@b_rg_r9359]

Never heard of using white bread instead of dairy for soups. I always disliked how overpowering dairy was. This is a game changer. Thank you!

[@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

[@carpii]

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

[@FlorianSchatter]

I miss this kitchen / setup 🥲 nice video!

[@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.

[@RobertAndAbbie]

Newfoundlanders use savoury frequently! Whenever we make a stuffing for a turkey, it uses savoury!

[@benjamingardea4511]

I enjoy so many cooking shows but in a time of pretentious French trained chefs, I love how approachable cooking great food can be with Kenji’s style.

[@micken]

my mind can't focus on anything but the fact that i didn't know you could thicken a soup with bread like this

[@s34l_]

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

[@paulkhanna1]

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

[@priancareddi]

Made your version on serious eats and it turned out awesome!!

[@Moon-li9ki]

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

[@lelouchvibritannia2238]

for now ( ͡° ͜ʖ ͡°)

[@dedsec69]

0:53 if you're a chef or someone who always cook, you know i know you knew that wooden spatula right there is the best one, same size all the way up and long enough to hold.

[@olivercromwell3575]

I will certainly try cooking this.

[@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

[@gleeshg387]

Chet is keeping me sane through these times with these amazing videos

[@James-ut8kq]

This is my second most favorite kind of POV! Love your vids. :)

[@jessicasloan3966]

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

[@allanhenriques2694]

dried parsley and stuff like it work well as garnishes on very very light dishes. Im gonna try this, but im going to heat up the olive oil to a high temperature and temper some garlic in it, before emulsifying it with the tomato sauce (even though its unhealthy to heat up olive oil to high temperatures).

[@qurtex6425]

Quarantine got my man Kenji making all kinds of vids all day :D

[@Reb0rnKnight]

I know this isn't the point of your video, but I love the way your house looks. Super cozy. I want a house tour video lool

[@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!

[@gevorian]

Thanks for all the vids, keepin me entertained in the quarantine

[@justlikejones]

Actually savory goes very good with green beans, that's why it's called "Bohnenkraut" (=bean herb) in German.

[@sampo6821]

i love these videos for some reason and i don’t know why

[@UffUffsen]

herbs like rosemary also have a ton more oils than basil for example thats why they dry with more aroma

[@SimonLevermann]

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

[@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.

[@colina1330]

I agree about a lot of people under-seasoning their food. I'm big on salt (much to the chagrin of my girlfriend), and mostly prefer my food right on the edge of being too salty. I also tend to have a heavy hand with spices in general, which has led to me ruining a few dishes in my time. There's a fine line between perfection and disaster.

[@ariscatania]

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

[@steveandrews6635]

In Newfoundland Canada Savory is an essential part of many of our cultural favorites! It might be a really cool avenue to look into (Love your videos!)

[@JKenjiLopezAlt]

Oh neat. Can you give me some examples k can look up?

[@steveandrews6635]

J. Kenji López-Alt while I can’t share my moms secret recipes (even I don’t know them haha) I found a site with my favorite! www.rockrecipes.com/newfoundland-dressing/

[@nayr4375]

Savoury is the best! It’s used so much in my province (Newfoundland) to make stuffing for turkey (we call it “dressing” not stuffing though)

[@nekro5342]

Thanks for doing these videos. Really appreciate it during this crap.

[@mr5811]

just made this today it's fantastic!!

[@keefeteo9338]

Love your videos Kenji!

[@angelpashev159]

“Who is using savoury?” Very traditional in Eastern Europe. It would actually season bolognese sauce with it. Also put on pizza.

[@ragnarokhead19000]

Finishing baking a bread loaf tomorrow, so this is the perfect recipe to show up!

[@VinnieMTG2024]

Turns out there are way more content on POV besides the classic content from that other video website. *You guys know which one*