Cream of Tomato Soup in Puff Pastry
Indulge in the ultimate comfort food with this elegant Cream of Tomato Soup in Puff Pastry. This recipe takes a classic creamy tomato soup to a whole new level with a luxuriously velvety texture, thanks to rich heavy cream and a fragrant base of sautéed onions, garlic, and sweet canned tomatoes. Topped with a golden, flaky puff pastry crust that's baked to perfection, this dish transforms into a restaurant-worthy centerpiece that's as visually stunning as it is delicious. Perfectly seasoned with hints of basil and finished with a buttery pastry dome, this soup not only satisfies your taste buds but also wows your dinner guests. Simple yet sophisticated, it’s the perfect addition to a cozy family dinner or an elegant dinner party.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 28 ounces Canned whole tomatoes
- 2 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh basil leaves, chopped (optional)
- 1 Frozen puff pastry sheet, thawed
- 1 Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped onion and cook for 5-6 minutes until softened and translucent. Stir occasionally to prevent browning.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the canned tomatoes with their juices to the pot. Use a spoon to break the tomatoes into smaller pieces.
Pour in the broth, then add the sugar, salt, and black pepper. Stir well and bring the mixture to a simmer.
Lower the heat and let it simmer gently for 20 minutes, stirring occasionally.
Remove the soup from the heat and use an immersion blender to purée the soup until smooth. Alternatively, blend it in batches using a countertop blender. Be cautious of hot liquids.
Return the soup to the pot and stir in the heavy cream. Taste and adjust salt and pepper as needed. If desired, add the chopped basil for additional flavor.
Divide the soup evenly among individual oven-safe bowls or ramekins, leaving about an inch of space at the top.
Roll out the puff pastry sheet slightly on a floured surface, then cut it into pieces large enough to cover the tops of each bowl with a slight overhang.
Brush the edges of each bowl with the beaten egg, then place a piece of puff pastry over the top of each one. Press down lightly to seal the edges around the rim of the bowl.
Brush the tops of the puff pastry with the beaten egg to ensure a glossy, golden finish.
Place the bowls on a baking sheet and transfer them to the preheated oven. Bake for 15-20 minutes, or until the puff pastry is puffed and golden brown.
Carefully remove from the oven and let cool for a few minutes before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.4 g | 227% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 5688 mg | 247% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 33.8 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 342 mg | 26% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1947 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
