Cream of Portobello Soup with Puff Pastry Tops

Indulge in the luxurious comfort of Cream of Portobello Soup with Puff Pastry Tops, a dish that combines velvety smoothness with golden, flaky perfection. This recipe features earthy portobello mushrooms, sautéed alongside aromatic onions, garlic, and thyme for a deep, savory flavor. Blended with creamy stock and finished with a rich puff pastry crust, this soup offers a gourmet touch that’s both satisfying and elegant. Perfectly portioned in oven-safe bowls, the puff pastry bakes to a crispy crown, adding a delightful texture contrast to the silky soup beneath. Ideal for special occasions or an elevated cozy dinner at home, this show-stopper is as pleasing to the eyes as it is to the palate. Try this irresistible recipe for a unique twist on classic comfort food!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Portobello mushrooms
• 3 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 medium, finely chopped Yellow onion
• 2 minced Garlic cloves
• 4 cups Chicken or vegetable stock
• 1 cup Heavy cream
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoons (or to taste) Ground black pepper
• 1 teaspoon, fresh Thyme leaves
• 1 sheet, thawed Puff pastry
• 1 beaten Egg

Directions

Step 1

Preheat your oven to 400°F (200°C) and ensure the puff pastry sheet is thawed if previously frozen.

Step 2

Clean the Portobello mushrooms with a damp cloth and remove the stems. Slice the mushrooms thinly and set them aside.

Step 3

In a large pot, heat the unsalted butter and olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened but not browned.

Step 4

Add minced garlic to the pot and cook for 1 more minute, stirring frequently to prevent burning.

Step 5

Add the sliced Portobello mushrooms to the pot. Cook for 7-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Step 6

Pour in the chicken or vegetable stock and add the fresh thyme leaves. Bring the mixture to a gentle simmer, then reduce the heat and cook for 10 minutes to let the flavors meld together.

Step 7

Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.

Step 8

Stir in the heavy cream and season with salt and ground black pepper. Adjust seasonings to taste, then remove the soup from heat.

Step 9

Ladle the soup into individual oven-safe bowls or ramekins, filling them about three-quarters full.

Step 10

Cut the puff pastry sheet into squares large enough to slightly overhang the edges of the bowls. Drape a pastry square over each bowl, pressing lightly at the edges to seal.

Step 11

Brush the tops of the puff pastry with the beaten egg using a pastry brush.

Step 12

Place the bowls on a baking tray and transfer to the preheated oven. Bake for 12-15 minutes, or until the puff pastry is golden brown and puffed.

Step 13

Carefully remove from the oven and let the bowls cool for a few minutes. Serve the soup hot and enjoy the satisfying combination of creamy soup and flaky pastry!

Nutrition Facts

Serving size	(1969.7g)

Amount per serving	% Daily Value*
Calories	1804.6

Total Fat 157.4g	0%
Saturated Fat 83.3g	0%
Polyunsaturated Fat 3.1g
Cholesterol 529mg	0%
Sodium 6198.9mg	0%
Total Carbohydrate 58.6g	0%
Dietary Fiber 14.1g	0%
Total Sugars 18.2g
Protein 33.4g	0%

Vitamin D 49.5IU	0%
Calcium 135.8mg	0%
Iron 5.1mg	0%
Potassium 2692.7mg	0%

*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.

Source of Calories

Fat: 79.4%

Protein: 7.5%

Carbs: 13.1%