0:00
- It's officially fall, y'all.
0:03
And today it's real breezy here in Savannah.
0:07
Don't get me wrong, it's still warm
0:09
but the nights are cooling off a little bit more
0:14
this time of year rather than July and August.
0:19
So I'm gonna start this recipe
0:23
by telling y'all that I'm gonna make a spicy tomato soup.
0:30
So I'm gonna gonna cut on my.
0:34
And I've got a little olive oil
0:38
because I'm gonna I'm gonna saute our onions
0:49
and like tomato soup is like one of my favorite
0:54
kind of cream soups, okay, the onions and the celery.
1:01
This one's got some of my favorite flavors
1:05
in it because I love tarragon, I adore tarragon
1:11
and it's not one of those herbs that I cook a lot with.
1:15
But now we just gonna saute these
1:17
until they're kind of translucent.
1:22
And then we're going to start adding the goods to it.
1:25
I've let our celery and our onions cook.
1:28
Now I told y'all this is a spicy tomato
1:32
so I just added my Fresno chilies, my chili pepper.
1:42
We wanna get it opaque.
1:45
All right, our celery and onions and our Fresno chilies
1:49
are cooking, we gonna cook those until they're tender.
1:54
And while we're doing that
1:55
I'm gonna take my toasted bread.
2:01
We just toasted it in the air fryer with garlic,
2:07
with olive oil brushed on it.
2:10
So now I'm just gonna break this up, real rough
2:15
but I want y'all to see, I gotta show y'all this board.
2:18
And I am so sorry but neither Eddie
2:23
nor I can remember who gave it to me.
2:27
But Eddie said he remembered it coming in a gift basket.
2:31
Look at this beautiful cutting board.
2:34
So I'm sorry that neither one of us can remember,
2:38
but I do thank you so much
2:40
because I love this cutting board.
2:44
- [Speaker] It's beautiful.
2:46
Eddie says, look, I mean, it's just beautiful.
2:51
I'm just gonna give this a rough chop
2:56
because I got my handy dandy
2:58
immersion blender waiting on us.
3:04
I probably could have just broke this up
3:07
but why do that when I can do this?
3:13
All right, now I think these are fairly tender.
3:17
So now I'm gonna add one tablespoon of tomato paste.
3:21
If I can find my table spooner.
3:24
Oh, that's all right, I can guess.
3:27
I know what a tablespoon looks like.
3:41
tomato paste is such a rich version of a tomato
3:49
and you usually don't need even the smallest of cans.
3:52
I can't use them all, but this is wonderful,
3:55
when you just need a dollop of tomato paste.
4:00
And they're from Italy.
4:04
All right, so we're gonna mix that in
4:07
with our celery and onions and our Fresno.
4:13
And we're just gonna cook that for a couple of minutes.
4:17
Let the richness of that tomato paste
4:20
get all over and through our ingredients,
4:28
So two minutes on the tomato paste.
4:32
And now I'm gonna add our canned tomatoes.
4:40
If you've got fresh tomatoes, by all means use them.
4:45
But these are really good for the occasion.
4:49
And do we wanna stand up
4:51
at the stove all day long making a soup?
4:56
I like things that are convenient but still quality.
5:01
There's some shortcuts I will not take at all.
5:06
All right, so I've got our tomatoes in there
5:08
and now I'm gonna add two cups of chicken broth.
5:18
I wanna make sure I get all that rich broth in there.
5:23
So there we go, eight to 10 minutes.
5:26
All right, while that's simmering,
5:29
I'm gonna cut some parsley.
5:33
I need about two tablespoons, not a whole bunch.
5:37
All right, so like I said, about two tablespoons of parsley.
5:46
And it can be just a rough chop.
5:48
And remember the toasted bread that I was cutting up,
5:53
we're now gonna put it in our soup.
5:57
- [Speaker] Oh, gonna be like croutons.
6:00
No, they're actually going into the pot right now.
6:03
And this is when I'm gonna pull out my handy dandy,
6:12
let me get where I can hit the button, wait.
6:24
There, it wasn't in the socket good.
6:29
So that bread is not only gonna give it flavor,
6:32
it's going to help thicken our soup.
6:37
So, I talked about it earlier,
6:40
some people like cream soups chunky,
6:45
but some like them real creamy.
6:47
So I'm gonna do this probably about medium way.
6:56
That's why I made this in a pot that was really a lot bigger
7:00
so I could use my blender on it.
7:09
Okie doke, I kinda like this.
7:13
It's still got a little chunk to it, but not much.
7:17
All right, so now I'm gonna add my tarragon.
7:24
I think that's why I like a Béarnaise sauce so much
7:29
'cause of that wonderful licorice tarragon.
7:34
All right, now I'm gonna add just a little bit
7:35
of heavy cream and that was just a little bit
7:43
but you can add as much or as little as you like.
7:52
Now the last thing to go in is our parsley.
7:57
Michael, tomato soup.
8:02
Do you like yours really smooth or kind of chunky?
8:10
How'd I know he's gonna say that?
8:20
All right, and towards the end y'all,
8:23
give it a little taste, which I did.
8:28
And now I'm gonna add the salt and the pepper
8:31
because to meat tomatoes just scream for salt.
8:38
So just that easy y'all.
8:41
Now if you don't have an immersion blender,
8:43
you can throw this in a regular blender.
8:45
Like the blender that you use to make your smoothies in.
8:50
If you don't have one of these little immersion things.
8:58
Oh yeah, that's right,
8:59
I did have the cream in that.
9:03
All right, so I'm gonna get me up a little taste.
9:07
All right, now I got a little bit of Greek yogurt.
9:21
Oh my gosh, it's so good y'all.
9:25
And to me, this just screams fall
9:28
and I don't know why because tomatoes
9:30
are at their prime during our summer months.
9:32
But this is just so fallish.
9:37
Now if you don't have Greek yogurt,
9:38
you can substitute with sour cream
9:43
and the fresh ground pepper that I put in there,
9:46
you know it comes out in big chunks
9:48
and I got one in my tonsil, I think.
9:51
So I may start coughing real bad.
9:59
- Well you know what, I'm passing this one on to you.
10:03
Theresa, can I dip you up a little bowl?
10:06
- [Theresa] I'm gonna get some just a minute, but thank you.
10:07
- How about you Eddie?
10:16
So can you see the thickness that I got it.
10:19
I've already got it on me y'all.
10:24
But that's the thickness that I like.
10:30
- [Speaker] Delicious.
10:33
You'll come back y'all.
10:36
- [Speaker] I'll be back.
10:37
- That's always a good sign,
10:39
if that's what you really want to happen.
10:43
Love and best dishes, y'all.
10:49
Hey, y'all, it's Paula Deen.
10:51
Now, if you enjoyed this video, be sure to like it
10:55
and click the subscribe button as well as the notification
10:58
and bail to be alerted when I post a video.
11:02
Love and Best Dishes Y'all.
