Cream of Tomato Soup in Puff Pastry

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Le Crème de Tomatoes en Croute
(Cream of Tomato Soup in Puff Pastry)

PJ Steak & Seafood

  • 2 ½ lb fresh ripe tomatoes, quartered
  • ½ lb yellow onions, sliced
  • 6 cloves garlic
  • ¼ cup tomato paste
  • ¼ lb sweet butter (1 stick)
  • 1 bay leaf
  • ½ tbl whole black pepper
  • 1 tsp whole thyme
  • 1 cup water ( if tomatoes are not very ripe)



1. In a large stock pot, "suer" the onions in butter on medium heat for 5 minutes (do not color)
2. Then add the rest of the ingredients and cook for 30-40 minutes
3. After the soup is cooked, blend it until smooth
4. Strain through a china cup
5. Place the soup back in the stock pot and add the following:

    • 4c cream
    • 1t salt
    • ½ tsp white pepper
    • 1t sweet butter

6. After you bring it back to boil, your soup is ready to divide in six soup cups (oven proof, 8 oz. size)
7. Roll 1lb of puff pastry to ¼" thickness
8. Cut rounds slightly larger than the top of the bowl
9. Paint the dough with egg wash
10. Turn the circle of dough over the soup cup and pull lightly on sides
11. Cool your soups for 2 hours
12. Preheat oven to 450◦
13. Egg wash the top of the dough and bake for 10-15 minutes( do not open oven for the first 1 minute or the dough will fall)

Chef's Wine Pairing Recommendation:

Robert Mondavi Fume Blanc-
Bright citrus, lemongrass, floral and mineral notes. Complementing acidity is noted to pare nicely with the creaminess of soup, leaving you anticipating the next spoonful.

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