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.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large pot, heat the butter and olive oil over medium heat until the butter is melted.

Step 3

Add the chopped onion and cook for 5-6 minutes until softened and translucent. Stir occasionally to prevent browning.

Step 4

Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 5

Add the canned tomatoes with their juices to the pot. Use a spoon to break the tomatoes into smaller pieces.

Step 6

Pour in the broth, then add the sugar, salt, and black pepper. Stir well and bring the mixture to a simmer.

Step 7

Lower the heat and let it simmer gently for 20 minutes, stirring occasionally.

Step 8

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.

Step 9

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.

Step 10

Divide the soup evenly among individual oven-safe bowls or ramekins, leaving about an inch of space at the top.

Step 11

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.

Step 12

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.

Step 13

Brush the tops of the puff pastry with the beaten egg to ensure a glossy, golden finish.

Step 14

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.

Step 15

Carefully remove from the oven and let cool for a few minutes before serving. Serve hot and enjoy!

Nutrition Facts

Serving size	(1805.1g)

Amount per serving	% Daily Value*
Calories	2033.1

Total Fat 177.4g	0%
Saturated Fat 81.3g	0%
Polyunsaturated Fat 9.2g
Cholesterol 539.6mg	0%
Sodium 5688.1mg	0%
Total Carbohydrate 70.0g	0%
Dietary Fiber 17.4g	0%
Total Sugars 33.8g
Protein 21.3g	0%

Vitamin D 46.7IU	0%
Calcium 342.5mg	0%
Iron 7.8mg	0%
Potassium 1947.0mg	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: 81.4%

Protein: 4.3%

Carbs: 14.3%