0:02
We have had like three or four wonderful weather days
0:07
here in Savannah, hadn't we all?
0:09
- We have. - I mean, hasn't it been-
0:11
- So much better than it was. - Such a relief.
0:15
And that man right there, sitting right there,
0:20
could eat soup three times a day.
0:28
And soups are really, I've got a couple of soups
0:32
that will take me most of the afternoon to make,
0:36
but there's a lot of good soup recipes
0:38
that you can do up very, very quickly,
0:41
and I'm fixing to share with them a recipe
0:44
for tomato soup, Michael.
0:48
along with a grilled cheese sandwich for dipping?
0:53
So, I'm starting with my tomatoes
0:57
that have been sliced in two, and they've been seeded,
1:01
and you're supposed to put 'em under a broiler,
1:05
but my broiler has quit on me,
1:12
so I'm just gon' have to put them in a hot oven.
1:17
The next thing you could do is take your tomato,
1:23
and let's see, do we have a whole tomato somewhere, Theresa?
1:26
- I prepared all the ones- - Okay.
1:28
- That I could find. - Okay, well, we gon' pretend.
1:31
We gon' tender-ba-like, as Corrie says, as a little girl.
1:36
So you would take your tomato, and you would make an X,
1:41
cut through the skin and make an X
1:43
and drop them into boiling water,
1:46
and when they start to, the skin starts
1:49
to burst and pull away,
1:51
take 'em out, put 'em in some ice water
1:55
and the skin will just slide right off.
1:59
But, so these are not gonna be really a charred tomato.
2:06
That's what it should be, but it's not.
2:08
So I'm gon' stick these in the oven
2:11
and wait for that skin to start pulling away,
2:15
because if you go to peel a tomato with a knife,
2:18
you know, you're gon' lose so much of the meat.
2:25
All right, y'all, our tomatoes are in the oven.
2:30
So this, there's not a lot of ingredients
2:32
in this tomato soup recipe.
2:35
We've got onions, we've got salt, we've got pepper,
2:37
we got just a little skosh amount of sweet
2:41
to cut that acid a little bit of the tomatoes,
2:45
and we have oregano, and we have basil.
2:53
So I'm gonna be chopping this up,
2:55
but first, I'm gonna be sauteing our onions.
3:01
And, you know, we don't want these brown,
3:04
we just kind of want 'em translucent,
3:07
so we'll let them cook for about five minutes,
3:11
and in the meantime, since I'm having
3:13
to improvise on the broiling,
3:18
I'm gon' run in there and be checking on our tomatoes
3:23
Believe it or not, y'all, we set that on five minutes,
3:25
but I had a real hot oven.
3:31
see how the skin has split?
3:34
And we're gon' just slide that skin right off
3:38
when they cool down enough for me to touch 'em
3:41
without losing digits (laughs), you know?
3:46
So, y'all, it didn't take but five minutes.
3:52
I might need to turn that off (chuckles),
3:54
because it was hot on my arm.
3:57
Ah, and you see how the skin just slipped right on off?
4:01
But the only thing is, they're not charred,
4:04
we don't have the charred flavor,
4:07
so I don't know if that's gon' make a difference or not.
4:13
But that's it. Look how easy.
4:18
I was shocked when they got ready so quick.
4:21
But we had the oven set on, what, 500 maybe?
4:27
- And remember, these have been seeded.
4:31
So we're gonna put these in here,
4:33
and we're gonna let them cook for about 20 minutes.
4:38
You know, I want 'em to cook down and get nice and soft.
4:42
So I'm gon' mix all these together real good,
4:45
and then we gon' let it simmer.
4:51
And the Sunday night supper,
4:54
when a little nip's in the air,
4:59
a nice bowl of hot homemade tomato soup
5:03
and a grilled cheese sandwich,
5:06
or maybe even a slice of cornbread
5:10
that you put cheese in.
5:16
So, I decided there was one tomato
5:20
that maybe was not quite as ripe as all the others,
5:26
and it didn't wanna mash up too good,
5:29
so I pulled out the old handy-dandy potato masher.
5:41
I'm gonna put in our parsley,
5:43
and that call for like two tablespoons.
5:49
I'm sorry, I think I said parsley.
5:57
I was just chopping parsley,
5:59
that's why I got parsley on my brain.
6:06
Oh, and that basil is so pretty in there.
6:12
And we have our salt, our pepper,
6:19
and a little bit of sugar just to cut that acid,
6:24
and now we've got our oregano,
6:29
and I'm gonna give that a little smash.
6:36
If you're using dried herbs,
6:42
it takes a lot more of fresh.
6:47
Like, I'm putting in two teaspoons of oregano,
6:53
just like it calls for,
6:55
but if you were using your dried herbs,
6:59
one teaspoon would be plenty.
7:11
Easy, easy, easy, and delicious.
7:15
Now, some people like
7:19
their creamed soups to be pureed,
7:24
so at this point, you could put this in your blender
7:30
Personally, I like a little substance to it,
7:35
you know, I like to feel
7:36
like there's a little something there to chew.
7:39
And if you'll notice, this recipe called for no cream.
7:47
Well, I'm gonna add some cream.
7:52
Just, the devil told me I had to.
7:57
(chuckles) Get off my shoulder, you old devil.
8:03
But look, it just makes it,
8:07
it just brings it to a different,
8:16
from looking like just a pot of stewed tomatoes,
8:21
Now, I'm gonna taste it,
8:23
because I've got all my seasonings in there,
8:25
but I do wanna taste it and see if I think,
8:29
if this thinks it needs anything else,
8:33
and that's what I hope you do at home.
8:37
You make your own calls.
8:50
I am gonna add some wet chicken base to it,
8:57
because I think it needs kicking up some.
9:04
As Emeril used to say, bam (laughs).
9:09
Every time he said bam, I said "Damn." (laughs)
9:41
So, I added like two level teaspoons
9:47
of a wet chicken base.
9:51
This looks perfectly yummy.
9:53
It looks like you've spent hours, and we have not.
10:01
look at the bonus I'm putting on it.
10:09
So (chuckles), having arrived at this point,
10:14
I would certainly encourage y'all
10:17
to mix up Parmesan cheese,
10:21
and it's either grated or shredded.
10:26
- Grated. - Grated, yeah,
10:27
'cause it's like the powder, almost.
10:31
I would recommend that you mix that
10:38
and reserve that for the tops of your salads,
10:47
or a piece of fish that you've broiled.
10:57
Now, this is worth talking about. (chuckles)
11:05
I can't wait for Michael to come back in and taste it.
11:15
Sometimes I'm a genius at some things, aren't I, Theresa?
11:20
- Of course you are. - And some things,
11:22
I'm dumb as a rat about.
11:24
(Paula laughs) - Never.
11:26
- But I just love playing in the kitchen,
11:30
and I love playing in the kitchen with y'all.
11:32
So having said that, I want to send y'all more love
11:36
and more best dishes for a long time to come.
11:44
Hey, y'all, it's Paula Deen.
11:46
Now, if you enjoyed this video, be sure to like it
11:50
and click the subscribe button as well as the notification
11:53
bell to be alerted when I post a video.
11:57
Love and Best Dishes Y'all.
