Tomato Soup In Puff Pastry Recipes

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TOMATO SOUP IN PUFF PASTRY



Tomato Soup in Puff Pastry image

A rich and creamy, homemade tomato soup topped with puff pastry. Simple, yet elegant enough to wow guests at your next dinner party.

Provided by Red Gold

Categories     Trusted Brands: Recipes and Tips     RED GOLD®, Inc.

Time 1h20m

Yield 6

Number Of Ingredients 13

½ cup unsalted butter
1 medium onion, sliced
6 garlic cloves
1 bay leaf
½ tablespoon whole black peppercorns
1 tablespoon chopped fresh thyme
½ cup RED GOLD® Tomato Paste
2 (14.5 ounce) cans RED GOLD® Whole Peeled Tomatoes
1 (14.5 ounce) can RED GOLD® Petite Diced Tomatoes
2 cups half and half or heavy cream
Salt to taste
1 box puff pastry, thawed
1 egg, beat with 1 tablespoon water

Steps:

  • Melt butter in a large soup kettle over medium-low heat. Add onion, garlic, bay leaf, peppercorns and thyme; cover and cook for 5 minutes. Add tomato paste and lightly toast the tomato paste to cook out the raw flavor. Add tomatoes and simmer for 30 to 40 minutes.
  • Puree the soup in a food processor. Return to soup kettle and add half & half, salt and pepper. Bring soup to a simmer and then remove from heat. Allow to cool for 2 hours or overnight in the refrigerator.
  • Preheat oven to 450 degrees F. Divide soup into six 8 ounce soup cups or bowls. Roll out puff pastry to 1/4 inch thick. Cut into 6 rounds slightly larger then the soup cups. Paint the dough with egg wash and turn the circles, egg wash side down, over top of cups. Pull lightly on the sides to make dough tight like a drum; do not allow dough to touch the soup.
  • Lightly paint the top of the dough rounds with egg wash. Bake 10 to 15 minutes or until dough is golden brown. Do not open the oven in the first few minutes as the dough may fall. Serve immediately.

Nutrition Facts : Calories 577.7 calories, Carbohydrate 39.8 g, Cholesterol 101.5 mg, Fat 43 g, Fiber 4.1 g, Protein 10.2 g, SaturatedFat 20.2 g, Sodium 568.5 mg, Sugar 6.4 g

CREAM OF TOMATO SOUP IN PUFF PASTRY



Cream of Tomato Soup in Puff Pastry image

This decadent soup is a favourite dish at the Michelin starred restaurant Bistro Jeanty in Napa Valley. It is an impressive and delicious soup - perfect for a dinner party! For an everyday meal, omit the puff pastry dome. The recipe was printed in "Soup's On!: 75 Soul-Satisfying Recipes from Your Favorite Chefs". Start this recipe in advance as the soup must cool fully before baking. For a little extra oomph, you can add 2 tablespoons of sherry to the soup.

Provided by blucoat

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

10 -12 tablespoons unsalted butter, divided (5 to 6 ounces)
1 large yellow onion, sliced (about 1/2 pound)
6 garlic cloves
1 1/2 teaspoons whole black peppercorns
1 teaspoon dried thyme leaves
1 bay leaf
1/4 cup tomato paste
2 1/2 lbs ripe tomatoes, cored and quartered
4 cups heavy cream
salt
1/2 teaspoon white pepper
1 lb puff pastry sheet (defrosted, if frozen)
1 egg

Steps:

  • Melt 8 tablespoons of the butter in a large stockpot over medium-low heat. Add the onion, garlic, peppercorns, thyme, and bay leaf; cover and cook for about 5 minutes. Do not let the onion color. Add the tomato paste and lightly "toast" the tomato paste to cook out the raw flavor, then add the tomatoes and 1 cup water, if needed (use only if tomatoes are not ripe and juicy). Simmer over low heat until the tomatoes and onion are very soft and broken down, 30 to 40 minutes.
  • Purée by passing through a food mill (or use a blender in batches, then strain). Return the soup to the pot. Add the cream and the salt, white pepper, and 2 to 4 more tablespoons butter to taste. Bring the soup to a simmer, then remove it from the heat. Allow the soup to cool for 2 hours or overnight in the refrigerator.
  • Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch thick. Cut out 6 rounds slightly larger than your cups. In a small bowl, beat together the egg with 1 tablespoon cold water. Use a brush to paint the dough with the egg wash and then turn the circles, egg wash-side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. (Try not to allow the dough to touch the soup.).
  • Preheat the oven to 450°F Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake until the dough is golden brown, 10 to 15 minutes. Do not open the oven in the first several minutes of cooking, as the dough may fall, serve immediately.

TOMATO BISQUE WITH PUFF PASTRY CRUST



Tomato Bisque With Puff Pastry Crust image

Make and share this Tomato Bisque With Puff Pastry Crust recipe from Food.com.

Provided by threeovens

Categories     Vegetable

Time 55m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon garlic, minced
2 tablespoons olive oil
1 (28 1/2 ounce) can whole peeled plum tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt & freshly ground black pepper
1 cup tomato juice
1/2 cup heavy cream
4 ounces goat cheese, cut into 4 slices
1 sheet frozen puff pastry, thawed
1 egg yolk
1/4 cup milk

Steps:

  • In large saucepan over medium heat, cook onion and garlic in oil until softened. Add tomatoes and bring to a boil, then reduce to a simmer. Add seasonings and simmer for about 30 minutes. Add tomato juice; puree in a blender. Add heavy cream and heat until very hot.
  • Cut rounds of puff pastry about 1/2-inch larger than the size of your soup bowls. Refrigerate pastry between sheets of wax paper. Mix egg yolk and milk for egg wash in a small bowl.
  • Preheat oven to 400 degrees. Place hot soup into bowls. Add a slice of goat cheese to each bowl. Wet the rim and outside edge of the bowl, and top each with a round of puff pastry. Press on the edges of the dough so it sticks to the bowl. Brush a thin layer of egg wash all over pastry and place bowls on a baking sheet in oven. Bake for 5-10 minutes until pastry is nicely browned. Serve immediately.

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2014-11-22 Preheat oven to 450° F. Divide soup into six 8 ounce soup cups or bowls. Roll out puff pastry to ¼ inch thick. Cut into 6 rounds slightly larger …
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  • Melt butter in a large soup kettle over medium-low heat. Add onion, garlic, bay leaf, peppercorns and thyme; cover and cook for 5 minutes. Add tomato paste and lightly toast the tomato paste to cook out the raw flavor. Add tomatoes and simmer for 30 to 40 minutes.
  • Puree the soup in a food processor. Return to soup kettle and add half & half, salt and pepper. Bring soup to a simmer and then remove from heat. Allow to cool for 2 hours or overnight in the refrigerator.
  • Preheat oven to 450° F. Divide soup into six 8 ounce soup cups or bowls. Roll out puff pastry to ¼ inch thick. Cut into 6 rounds slightly larger then the soup cups. Paint the dough with egg wash and turn the circles, egg wash side down, over top of cups. Pull lightly on the sides to make dough tight like a drum; do not allow dough to touch the soup.
  • Lightly paint the top of the dough rounds with egg wash. Bake 10 to 15 minutes or until dough is golden brown. Do not open the oven in the first few minutes as the dough may fall. Serve immediately.
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