Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Tomato Soup with Cheddar Puff Pastry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 39 reviews

This comforting Tomato Soup with Cheddar Puff Pastry is a delightful blend of rich fire-roasted tomato soup topped with flaky golden puff pastry and melted sharp cheddar cheese. Perfect for a cozy meal, the soup is slowly simmered with garlic, shallots, and aromatic herbs, then finished with cream for a velvety texture. The puff pastry rounds add a savory, cheesy crust that enhances every spoonful. Garnished with fresh chives, this recipe serves four and offers an elegant yet simple dish perfect for lunch or dinner.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Soup

  • 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

Puff Pastry Topping

  • 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 the oven: Set your oven to 425 degrees F to prepare for baking the puff pastry topping.
  2. Sauté aromatics: In a saucepan over medium-low heat, melt butter and cook sliced shallots and minced garlic until soft and slightly golden, stirring occasionally for about 8 to 10 minutes.
  3. Add tomato paste and boil soup: Stir in the tomato paste and cook for another 5 minutes. Add fire-roasted tomatoes, cooking sherry, chicken stock, brown sugar, dried basil, salt, and pepper. Bring the mixture to a boil.
  4. Simmer the soup: Reduce the heat to a simmer and let the soup cook uncovered for 20 minutes to develop flavors.
  5. Blend the soup: Carefully transfer the hot soup to a high-powered blender and puree until smooth. Return the soup to the pot over low heat.
  6. Finish the soup: Stir in the heavy cream and adjust seasoning with additional salt and pepper as needed.
  7. Prepare puff pastry rounds: Place four ramekins on a baking sheet. Use one ramekin to cut four rounds from the puff pastry sheet.
  8. Assemble the soup bowls: Ladle the tomato soup evenly into each ramekin (about 6 ounces each). Sprinkle approximately ¼ cup grated cheddar cheese over the soup in each ramekin.
  9. Add pastry topping and cheese: Place a puff pastry round on top of each ramekin. Brush the pastry with the beaten egg wash and sprinkle 1 to 2 tablespoons more cheddar cheese on each round.
  10. Bake: Bake for 20 to 25 minutes until puff pastry is golden, puffed, and cooked through.
  11. Garnish and serve: Remove from oven and sprinkle with freshly snipped chives before serving warm.

Notes

  • Use larger ramekins that hold about 6 ounces to ensure proper portions and puff pastry coverage.
  • Ensure the puff pastry is thawed completely before cutting and baking to achieve the best puff and texture.
  • For a vegetarian version, substitute chicken stock with vegetable stock.
  • Be cautious when blending hot liquids; blend in batches and hold the blender lid with a kitchen towel for safety.
  • Adjust seasoning after blending and adding cream, as the sweetness and acidity of tomatoes can vary.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Baking
  • Cuisine: American

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