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Tomato Soup with Cheddar Puff Pastry Recipe

Tomato Soup with Cheddar Puff Pastry Recipe
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★★★★★

5.2 from 26 reviews

A rich and comforting tomato soup topped with golden cheddar puff pastry, blending fire-roasted tomatoes, creamy seasoning, and sharp cheese for an elegant yet easy-to-make dish perfect for cozy meals.

Ingredients

Scale

Soup Ingredients

  • 2 tablespoons unsalted butter
  • 2 shallots, sliced
  • 2 garlic cloves, minced
  • 1 ½ tablespoons tomato paste
  • 1 (28 oz) can fire-roasted tomatoes
  • ⅔ cup cooking sherry
  • ⅓ cup chicken stock
  • 3 tablespoons brown sugar
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup heavy cream

Topping Ingredients

  • 1 sheet puff pastry, thawed if frozen
  • 1 large egg + 1 teaspoon water, beaten together for egg wash
  • 1 ½ cups freshly grated sharp cheddar cheese
  • Freshly snipped chives for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking the puff pastry topping.
  2. Sauté Aromatics: In a saucepan over medium-low heat, melt the butter. Add sliced shallots and minced garlic, cooking until they become soft and slightly golden, about 8 to 10 minutes, stirring occasionally to avoid burning.
  3. Add Tomato Paste and Simmer: Stir in the tomato paste and cook for five minutes to deepen the flavor. Next, add the fire-roasted tomatoes, cooking sherry, chicken stock, brown sugar, dried basil, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer gently for 20 minutes to marry the flavors.
  4. Blend Soup: Carefully transfer the hot soup to a high-powered blender. Blend until smooth and creamy, then pour it back into the pot over low heat. Stir in the heavy cream and taste for seasoning, adjusting salt and pepper as necessary.
  5. Prepare Pastry Toppings: Place four ramekins on a baking sheet. Use one ramekin to cut four rounds from the puff pastry sheet, matching the size of the ramekins for a perfect fit.
  6. Assemble Soups: Ladle the tomato soup evenly into each ramekin, filling about 6 ounces per ramekin. Sprinkle approximately ¼ cup of grated sharp cheddar cheese on top of the soup in each.
  7. Add Puff Pastry: Place a puff pastry round over the cheese-topped soup in each ramekin. Brush the pastry with the egg wash to achieve a golden finish. Sprinkle an additional 1 to 2 tablespoons of grated cheddar cheese over the pastry.
  8. Bake: Bake in the preheated oven for 20 to 25 minutes, or until the puff pastry is golden brown, puffed, and fully cooked through.
  9. Garnish and Serve: Remove from oven and sprinkle freshly snipped chives on top. Serve immediately for a warm, savory, and delightful dish.

Notes

  • For a vegetarian version, substitute chicken stock with vegetable stock.
  • Ensure the puff pastry is thoroughly thawed before cutting for best results.
  • Fire-roasted tomatoes add a smoky depth but can be swapped for regular canned tomatoes if unavailable.
  • Be cautious blending hot soup; vent the blender lid slightly to avoid pressure buildup.
  • You can prepare the soup base ahead of time and bake just before serving for convenience.

Nutrition

Keywords: tomato soup, cheddar puff pastry, baked soup, cozy recipes, fire-roasted tomatoes, comfort food, savory pastry soup

Find it online: https://victoriablair.com/tomato-soup-with-cheddar-puff-pastry-recipe/