Creamy, crusty French tomato soup

Have you ever searched the words “Tomato soup” in the internet? The variation is amazing, isn’t it?

Well, I was looking for a particular type – the creamy type with a crust on top, and came up with California-based Bistro Jentil’s  world’s famous tomato soup. Chef Jason Hill has been kind enough to explain the details of this recipe in a video.  And I did as he (and the recipe) said, except for replacing butter, reducing cream and simplifying it a little bit. The result was absolutely amazing, both the look and the taste. And my pictures are the proof I hope! Making this VERY French soup is not complicated at all, although it does involves several steps over two days (in my experience) for the best result.   Read the rest of this entry »