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5.0 from 120 votes

Tomato Soup with Cheddar Puff Pastry

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!

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

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
  • 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

    Cup of Yum
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle the tomato soup evenly into the ramekins. I like to use the larger ramekins that hold about 6 ounces in capacity.
  6. 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.
  7. Bake for 20 to 25 minutes, until the puff pastry is golden and puffed and cooked through. Serve with a sprinkling of chives.