Cream Of Tomato Soup In Puff Pastry Recipe

Name: Cream Of Tomato Soup In Puff Pastry
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: Unsalted Butter; 1 large Yellow Onion; 2 cloves Garlic; Pepper to taste; Dried Thyme Leaves; Bay Leaf; 1/4 cup Tomato Paste; 2 lbs ripe Tomatoes; 2 cups Heavy Cream; Salt to taste; Pepper to taste; 1 sheet Puff Pastry (14.1 oz); Egg; 2 tbsp Olive Oil; 1 tsp Dried Oregano; 1/2 tsp Dried Basil; 1 cup Chicken Broth; 2 tbsp Sherry (optional); Fresh Basil (for garnish, optional)

Indulge in this decadent Cream of Tomato Soup, a Michelin-starred sensation from Bistro Jeanty in Napa Valley! This impressive recipe, featured in "Soup's On!: 75 Soul-Satisfying Recipes from Your Favorite Chefs," is perfect for a dinner party or a special night in. The creamy tomato soup is baked under a golden puff pastry dome for an unforgettable culinary experience. For a quicker weeknight meal, simply skip the puff pastry and enjoy the luxurious soup on its own. Prepare in advance – the soup needs to cool completely before baking. A touch of sherry adds extra depth of flavor (optional).

Prep Time 30 mins

Cook Time 75 mins

Calories 1204.6 kcal

Protein 25g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cream Of Tomato Soup In Puff Pastry

Unsalted Butter
1 large Yellow Onion
2 cloves Garlic
Pepper to taste
Dried Thyme Leaves
Bay Leaf
1/4 cup Tomato Paste
2 lbs ripe Tomatoes
2 cups Heavy Cream
Salt to taste
Pepper to taste
1 sheet Puff Pastry (14.1 oz)
Egg
2 tbsp Olive Oil
1 tsp Dried Oregano
1/2 tsp Dried Basil
1 cup Chicken Broth
2 tbsp Sherry (optional)
Fresh Basil (for garnish, optional)

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How to Make Cream Of Tomato Soup In Puff Pastry

Start by prepping the vegetables: finely chop 1 large onion and 2 cloves garlic. Dice 2 lbs ripe tomatoes.
In a large pot or Dutch oven, sauté the onion and garlic in 2 tbsp olive oil over medium heat until softened (about 5 minutes).
Add the diced tomatoes, 1 tsp dried oregano, 1/2 tsp dried basil, salt and pepper to taste. Simmer for 20 minutes, stirring occasionally, until the tomatoes have softened.
Puree the tomato mixture using an immersion blender or carefully transfer to a regular blender until smooth. Return to the pot.
Stir in 2 cups heavy cream, 1 cup chicken broth, and 1/4 cup tomato paste. If desired, add 2 tbsp sherry for extra flavor. Heat gently for another 5 minutes.
Season with salt and pepper to your liking. Taste and adjust seasonings as needed.
Allow the soup to cool completely in the refrigerator (this is crucial before baking).
Preheat your oven to 400°F (200°C).
Roll out one sheet of puff pastry (14.1 oz) to a 12-inch circle. Carefully place it over the top of the soup in an oven-safe dish.
Cut several small slits in the puff pastry to allow steam to escape.
Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
Let the soup rest for a few minutes before serving. Garnish with fresh basil or a swirl of cream if desired.