How to Make the Bistro Jeanty Tomato Soup Recipe at Home

In France, the bistro is a part of life. Intertwined with daily meals, celebrations, and get-togethers. It’s a cozy neighborhood space where everyone knows each other.

Quaintly nestled among palm trees and the vineyards of Napa Valley lies Bistro Jeanty. Visitors are treated to a taste of France fused with old-fashioned hospitality.

Patrons delight in perusing the menu. Anticipating the mouthwatering delights.

One of the most popular items in Chef Jeanty’s kitchen is the Creme de Tomate en Croute. Translation, an amazing tomato soup in puff pastry. It’s a fantastic soup that is beloved by everyone who’s tried it.

But what if you can’t get to Napa? We’ve got you covered. You can make the Bistro Jeanty tomato soup recipe right in your own kitchen. Read on for deliciousness.

How To Make The Bistro Jeanty Tomato Soup Recipe At Home


  • 1/2 cup butter, unsalted
  • 1/2 pound of yellow onions, sliced
  • 6 garlic cloves
  • 1 bay leaf
  • 1 teaspoon of dry thyme leaves
  • 1/2 tablespoon black peppercorns
  • 1/4 cup of tomato paste
  • 2 1/2 pounds of ripe tomatoes, cored and quartered
  • 1 cup of water
  • 4 cups of heavy cream (can substitute with half and half)
  • 2 to 4 tablespoons of additional butter
  • salt to taste
  • 1/2 teaspoon of white pepper
  • 1 pound of puff pastry or store-bought sheets
  • 1 egg, beaten with water (will be the egg wash)


  • melt the 1/2 cup of butter in a large stockpot, over a medium low heat
  • Add in the onions, garlic, thyme, bay leaf, and peppercorns; cover and cook for about 5 minutes
  • Do not let the onions color
  • Add tomato paste and lightly “toast” the tomato paste to cook out the flavor
  • Add tomatoes and water
  • simmer over a low heat for 30 to 40 minutes, until the tomatoes and onion are cooked down and very soft
  • Purée by placing soup in a food processor or blender
  • return the soup to the pot
  • add cream, salt, white pepper, and remaining butter
  • bring the soup to a simmer, remove from the heat, and let sit for 2 hours or overnight in the refrigerator
  • divide the soup into six, 8 ounce oven-safe cups or bowls
  • roll out the puff pastry dough to 1/4 of an inch
  • cut into six circles that are slightly bigger than your bowls
  • Paint the dough with the egg wash and turn the circles (egg wash side down) over the tops of the bowls
  • make the dough tight like a drum around the bowl, without tearing it
  • try not to let the dough touch the soup
  • preheat the oven to 450 degrees
  • lightly brush the top of the dough circles with the egg wash, being careful not to push down on the dough
  • bake for 10 to 15 minutes, until the dough is golden brown
  • do not open the oven door for the first several minutes of cooking, as that could cause the dough to fall
  • serve immediately

Nutritional Information (per serving)

  • calories: 1143
  • protein: 13 grams
  • carbohydrates: 61 grams
  • fat: 98 grams
  • sodium: 96 milligrams
  • fiber: 11 grams

What Other Food Would Pair Well With Bistro Jeanty Tomato Soup Recipe?

Traditionally, a nice grilled cheese or mozzarella sticks are served with tomato soup. But Bisto Jeanty’s version is a bit fancier (no offense, cheese lovers). So here are a few dishes that will complete your soup if you really want to impress guests or family.

  • corn avocado salad
  • shrimp cerviche
  • celery salad
  • zucchini fries
  • Greek salad
  • cheese and bacon scones
  • loaded baked potato
  • baked parmesan broccoli
  • cucumber sandwiches
  • just about any chicken, beef, fish, or lamb all go great with tomato soup too

What Is The Difference Between Tomato Soup And Cream Of Tomato Soup?

We often hear “tomato soup” and “cream of tomato soup”. What’s the difference? Basically, the ingredients and preparation.

Tomato soup

Most of us are aware of this type. Usually it comes condensed or canned. Occasionally, we see it freeze-dried. It’s made from tomato purée. This is just tomato paste and water, with some flour and corn syrup tossed in. Canned tomato soup comes ready to heat and eat. Condensed soup will have the water removed and milk or water will need to be added.

Cream of tomato

This form of tomato soup is when everything is puréed, but cream is added to the mix. Cream of tomato is also cooked at a much lower temperature than regular tomato soup. This is so the cream won’t curdle. Depending on how it’s made, it has more herbs than plain tomato soup.

Can I Use Leftover Tomato Soup For Other Things?

If you’ve got some leftover tomato soup that nobody wants and you don’t want to waste it, add it the following dishes. It’s sure to add flavor and moisture.

  • stuffed pepper, taco, meatloaf, or meatball mix
  • homemade or canned soups
  • casseroles
  • sloppy joes
  • jambalaya
  • rice and beans
  • slow cooker meat recipes like chicken, brisket, or pork
  • over pasta, just add some flour or cornstarch to thicken the soup and add some spices

What Are Some Good Toppings or Add In Items For Tomato Soup?

  • pretzels
  • goldfish (crackers)
  • croutons
  • tortilla strips
  • avocado
  • cheese of your choice (put it in while the soup is hot or still cooking)
  • salsa
  • sour cream
  • chicken pieces
  • bacon bits
  • basil
  • macaroni
  • walnuts

Facts About Tomato Soup

Tomato soup has a ton of health benefits. It can help with:

  • hair, skin, and bone health
  • heart health
  • lycopene in tomatoes helps prevent stroke and cancer
  • mental cognition (due to the high copper levels)
  • Joseph Campbell came up with condensed tomato soup in 1897.
  • A woman named Maria Parloa actually came up with the first recipe and had it published in a cookbook in 1872.
  • Tomato soup can be frozen and eaten for months afterward. Just let the soup cool to room temperature before sealing it and placing it in the freezer.

More awesome recipes:

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *