Tomato Soup with Cheddar Puff Pastry

Name: Tomato Soup with Cheddar Puff Pastry
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 people
Ingredients: 2 tablespoons unsalted butter; 2 shallots; 2 garlic cloves; 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; 1 sheet puff pastry; 1 large egg + 1 teaspoon water; 1 ½ cups freshly grated sharp cheddar cheese; freshly snipped chives for garnish

User Reviews

5.0

120 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr
Servings
4 people
Course
Main Course
Cuisine
American

Tomato Soup with Cheddar Puff Pastry

Kian Mendoza

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These tomato soup pot pies are a cozy autumn dinner dream! Creamy tomato soup topped with grated cheddar and puff pastry, baked until golden and melty and cheese. These are divine!

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Ingredients

Servings

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
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

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Instructions

Preheat the oven to 425 degrees F.
Heat the butter in a saucepan over medium-low heat. Add in the shallots and garlic, cooking until soft and slightly golden, stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.
Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Stir in the heavy cream. Taste and season additionally with salt and pepper if needed – it might, depending on your tomatoes.
Place 4 ramekins on a baking sheet. Use one of the ramekins to cut rounds in the sheet of puff pastry - you want 4 of them.
Ladle the tomato soup evenly into the ramekins. I like to use the larger ramekins that hold about 6 ounces in capacity.
Sprinkle about ¼ cup grated cheese on top of the soup. Top with a round of the puff pastry. Brush the pastry with egg wash then sprinkle with 1 to 2 more tablespoons of cheese. Repeat with remaining ramekins.
Bake for 20 to 25 minutes, until the puff pastry is golden and puffed and cooked through. Serve with a sprinkling of chives.