Cream of Tomato Soup with Puff Pastry is an exciting way of presenting an extraordinary soup of incredible flavor and taste. Ideal for entertaining.
Cream of Tomato Soup with Puff Pastry

Cream of Tomato Soup with Puff Pastry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups and Stews
Cuisine: American
Serves: 6
Ingredients
  • 2 1/2 ounces unsalted butter, divided use
  • 1/4 pound yellow onions, sliced
  • 3 garlic cloves
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon dried thyme leaves
  • 1 ounce tomato paste
  • 1 1/4 pounds ripe tomatoes, cored, quartered
  • 1/2 Quart heavy cream
  • 1/4 teaspoon ground white pepper
  • salt, to taste
  • 1 pound puff pastry
  • 1 large egg, beaten with 2 teaspoons water
Instructions
  1. In large stockpot over medium-low heat, melt 1 ounce butter. Add onions, garlic, bay leaf, peppercorns and thyme. Cover; cook 5 minutes or until onions are soft; do not let onions brown.
  2. Add tomato paste; cook gently, stirring, 2 to 3 minutes. Add tomatoes and if needed, 2 cups water (only if tomatoes are not ripe and juicy). Simmer over low heat 30 to 40 minutes, or until tomatoes and onions are very soft.
  3. Purée through food mill (food mill works best, but if necessary, use a blender in batches or a handheld immersion blender, then strain).
  4. Return soup to stockpot. Add cream, pepper and remaining butter; season with salt. Bring to simmer. Remove from heat; refrigerate until cooled completely.
  5. Divide soup among 6 8-ounce soup cups or bowls.
  6. Roll out puff pastry 1/4-inch thick; cut into 6 rounds slightly larger than tops of soup cups or bowls. Paint rounds with egg wash; place, egg-wash side down, over tops of cups. Press overhanging dough against sides of cups, pulling lightly to make a taut lid. Do not let dough touch soup. (Can be assembled to 24 hours in advance; refrigerate, covered.)
  7. For each serving, to order, lightly paint top of dough with egg wash. Bake at 450 degrees F 10 to 15 minutes or until dough is puffed and browned (do not open oven in first several minutes of cooking to prevent dough from falling). Serve immediately.

 

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