[2 - 2] hey this is Kenji again I'm about to
[2 - 4] make some of my creamy cream lyst tomato
[4 - 6] soup it's like a 15 minute recipe that
[6 - 7] uses basically all pantry ingredients
[7 - 11] canned tomatoes dried oregano garlic
[11 - 13] olive oil little red pepper flake and
[13 - 15] some bread and that's about it
[15 - 18] it starts exactly the same way as the
[18 - 19] pizza sauce that I made for this other
[19 - 22] video here here I don't know point I'm
[22 - 24] going to point to somewhere and then
[24 - 25] that link is gonna appear somewhere near
[25 - 26] it starts the same way is the sauce for
[26 - 28] that video so I actually just decided in
[28 - 29] the middle that video to come and make
[29 - 31] this one so there's gonna be some
[31 - 33] overlap so if you've already seen the
[33 - 34] sauce making course with a pizza video
[34 - 36] it's about to repeat again now so you
[36 - 38] can skip over to I don't know scrub
[38 - 39] until you find the right place alright
[39 - 44] here we go alright let's try this again
[44 - 60] olive oil garlic some mac and cheese
[60 - 69] left over on it aren't you hot pepper
[81 - 81] dried oregano oregano oregano is one of
[81 - 82] the herbs that actually works really
[82 - 84] well dried um generally like first at
[84 - 86] our car dear leaves like oregano
[86 - 89] marjoram thyme sage those tend to do
[89 - 91] pretty well when they're dried rosemary
[91 - 94] it's the herbs like parsley basil chives
[94 - 96] like those really more delicate ones
[96 - 98] that just don't do well dry and it's
[98 - 101] because those hard your herbs their
[101 - 104] volatiles are actually less volatile
[104 - 105] there are the aromas they're less
[105 - 107] volatile so they don't and it's because
[107 - 109] they grow in hotter climates so they
[109 - 110] don't want all that stuff evaporating
[110 - 113] out of them so generally like hearty
[113 - 116] herbs their flavors tend to tend to
[116 - 121] stick as they dry better than more
[121 - 123] delicate herbs so I would never use like
[123 - 126] dried parsley or basil or treble or
[126 - 128] chives but I would definitely I would
[128 - 131] use you know we end of time oregano
[131 - 136] thyme marjoram savory I don't know who
[136 - 139] uses savory I don't know anything savory
[139 - 141] probably use it like twice in my life
[141 - 143] you can go in with a hand blender you
[143 - 145] can buy crushed Tomatoes if you want oh
[145 - 148] these are these are up they're not
[148 - 151] they're not the same Marzano's this
[151 - 153] branch enta also make San marzanos um
[153 - 155] this is just plain old Italian style I
[155 - 158] don't know I'm not I'm not as picky as
[158 - 161] most people are about their tomatoes I
[161 - 165] usually get Gento DOP San marzanos from
[165 - 169] Italy or I get Muir Glen which are from
[169 - 171] the US and consistently win like taste
[171 - 174] test oh this is am a pastry cutter this
[174 - 175] is what people you use this to cut
[175 - 177] butter into flour when you're making pie
[177 - 180] dough and stuff like that I think it's
[180 - 182] great for making like a rough textured
[182 - 186] tomato sauce like this just chops right
[186 - 191] up season with some salt
[195 - 195] people ask me if I don't know if we
[195 - 196] always if I always use that sometime
[196 - 198] much soul time I don't you know I was
[198 - 199] trained in restaurants and we use a lot
[199 - 202] of salt in restaurants and I have a on
[202 - 204] the chef at a chef partner at a beer
[204 - 206] hall and we want our customers to drink
[207 - 210] beer so you know we make the food nice
[210 - 211] and salty I would call it properly
[211 - 213] seasoned I would say most people under
[213 - 214] seasoned their food and this is properly
[214 - 216] seasonal but you know that's just kind
[216 - 218] of a arrogant chefs way of looking at it
[218 - 219] and I'm salted to whatever level you
[219 - 224] like it I like it with plenty of salt
[226 - 226] all right those are gonna take about 10
[226 - 230] to 12 minutes or so and in the meantime
[230 - 233] what are we gonna do oh I have an idea
[233 - 236] I'm gonna take so it turns out that this
[236 - 238] tomato sauce that I just made it's
[238 - 240] essentially the same as the base for
[240 - 245] this creamy tomato soup recipe I have I
[245 - 246] did a version of it for America's Test
[246 - 247] Kitchen and I also did a version of it
[247 - 250] on Serious Eats you can find the recipe
[250 - 252] those recipes that either of those sites
[252 - 253] they're slightly different from each
[253 - 255] other this one also is gonna be probably
[255 - 256] different from what see what's shown
[256 - 257] there but the main idea is that what you
[257 - 259] do is you take canned tomatoes you cook
[259 - 261] them down with some oregano some pepper
[261 - 263] flakes some garlic and then we're gonna
[263 - 265] puree it and we're gonna emulsify it
[265 - 267] with olive oil and the trick to getting
[267 - 269] it really nice and creamy without adding
[269 - 271] any cream to it is that we're gonna use
[271 - 274] some bread so it's almost like a hot
[274 - 277] gazpacho like a gazpacho is am a tomato
[277 - 279] soup well it's really an olive oil and
[279 - 281] bread soup flavored with tomatoes but a
[281 - 283] gazpacho traditional Spanish gazpacho
[283 - 285] again delusionally this project some
[285 - 287] thickened with bread and emulsified with
[287 - 289] olive oil so that's what we're gonna do
[289 - 290] here and you'll see it's gonna get
[290 - 294] really nice little creamy texture I'm
[294 - 295] gonna pull this out into a completely
[295 - 297] separate video by the way so that you
[297 - 302] can say that I don't know people just
[302 - 306] want this recipe I'll do it okay here in
[306 - 308] fact I'll give it an announcement all
[308 - 310] right this is the middle of my pizza
[310 - 311] video I'm gonna put a link to my pizza
[311 - 314] video up there I think that's what I'll
[314 - 317] do but I have this extra sauce so I'm
[317 - 318] gonna turn it into this creamy tomato
[318 - 321] soup that's dairy-free the nice thing
[321 - 325] about making it dairy-free is that a
[325 - 327] nice thing about making it very free is
[327 - 330] that the flavor is much sort of cleaner
[330 - 331] it doesn't the plate the tomato flavor
[331 - 335] doesn't get muted the way Dairy can make
[335 - 337] it you can get it muted um you just want
[337 - 338] like white sandwich where this is potato
[338 - 342] bread but you know any kind of white
[342 - 344] generic sandwich bread will do you could
[344 - 345] also use sourdough
[345 - 349] whatever I don't know why I composted
[349 - 352] those I should have saved those anyhow
[352 - 354] working fast yes all right
[354 - 361] tear it up in there oops that's my
[361 - 364] daughter again han okay back so I got
[364 - 367] the bread and those cooked tomatoes in
[367 - 370] there again you know you can find the
[370 - 371] recipe online that I wrote about the
[371 - 373] exact ratios but I never follow the
[373 - 375] exact ratios when I'm doing it at home
[375 - 378] put the lid on here we're gonna get our
[378 - 381] olive oil and I always want to start
[381 - 385] your blender slow and slowly build up
[431 - 431] all right let's taste that and see where
[433 - 448] it looks good it looks tasty mmm it is
[448 - 456] DC mmm it's gonna be dinner for dinner
[456 - 462] for us he'd send tomato soup all right
[462 - 466] and that's how you make my creamy cream
[466 - 473] --less tomato soup should we make it
[473 - 475] look pretty in a bowl or something here
[475 - 495] how about we do this okay let's do that
[503 - 503] maybe a little bit of cracked pepper and
[531 - 531] there you go don't that look good it is
[531 - 538] good all right we're gonna get back to