Tomato Soup with Cheddar Puff Pastry
User Reviews
5
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Prep Time
35 mins
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Cook Time
25 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
American
Tomato Soup with Cheddar Puff Pastry
Description
The recipe begins by sautéing shallots and garlic in butter until tender and golden, then incorporating tomato paste, fire-roasted canned tomatoes, cooking sherry, chicken stock, and seasonings such as brown sugar, basil, salt, and pepper. After simmering, the mixture is pureed until smooth and then finished with heavy cream, yielding a velvety tomato soup with balanced acidity and sweetness.
Portioned into individual ramekins, the soup is topped with freshly grated sharp cheddar cheese, then covered with puff pastry rounds cut from a thawed pastry sheet, brushed with an egg wash. Baking at 425°F until the pastry is golden creates a contrasting flaky texture and mild cheddar flavor over the creamy soup beneath.
This dish serves elegantly as a starter or light meal, combining warm, savory flavors with a visually appealing presentation. The cheddar melds into the tomato base as you break through the pastry. Fresh chives add a bright garnish.
Ingredients
- 2 tablespoons butter unsalted
- 2 shallot sliced
- 2 garlic minced, cloves
- 1 ½ tablespoons tomato paste
- 1 (28 oz ) fire-roasted tomatoes canned
- ⅔ cup cooking sherry
- ⅓ cup chicken stock
- 3 tablespoons brown sugar
- ½ teaspoon basil dried
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup heavy cream
- 1 puff pastry thawed if frozen, sheet
- 1 egg beaten together for egg wash, large, plus 1 teaspoon water
- 1 ½ cups cheddar cheese freshly grated, sharp
- chives freshly snipped for garnish
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.
User Reviews
Overall Rating
5
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