Tomato Soup and Gruyere Puff Pastry Bowl

30 minutes Prep Time
1 hour
30 minutes Cook Time
4 Servings

Nothing beats the cozy combination of tomato soup and grilled cheese, especially during this time of year. This recipe elevates that comfort by merging these classics into one irresistible dish….

Ingredients

  • 1 head garlic, top sliced off, + 3 minced cloves
  • 2 tablespoons olive oil, + more for drizzling
  • Kosher salt and freshly ground black pepper to taste
  • 2 medium diced carrots
  • 2 large white onion, diced
  • 1 teaspoon smoked paprika
  • 1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes
  • 2 (15 ounce) cans Tuttorosso® Crushed Tomatoes with basil
  • 1 teaspoon red pepper flakes, or more to taste
  • 1 1/2 tablespoons Worcestershire sauce
  • 15 ounces water
  • 1/2 cup plain Greek yogurt, whole-milk
  • 1 sheet puff pastry, thawed to room temperature
  • 1/2 cup Gruyere cheese, freshly grated, for topping
  • 1 egg, beaten, for wash
  • chopped chives, for serving

Instructions

Step one

Preheat oven to 400°F.  Place the head of garlic in a 4-5 inch cocotte or on a piece of tin foil and drizzle it with olive oil; season with salt and pepper.  Cover and bake the garlic for about 40-50 minutes or until tender.  Set aside to cool and increase the oven temperature to 425°F. 

Step two

In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced carrots, onions, and minced garlic. Cook for 8-10 minutes or until the vegetables are translucent and lightly browned, stirring frequently.

Step three

Add the smoked paprika and Tuttorosso Peeled Plum Tomatoes (snipping them with kitchen shears to break them down) to the pot. Cook for another 8 minutes.

Step four

Add the red pepper flakes, Worcestershire sauce, a 15-ounce can of water, and the roasted garlic. Season with salt and pepper, cook for another 10 minutes. Turn off heat and use an immersion blender to puree the soup until smooth.

Step five

In a small bowl, mix a few tablespoons of the hot soup with Greek yogurt. Add the mixture back into the pot of soup and keep the temperature on low to prevent the yogurt from splitting. Adjust the seasoning as needed.

Step six

Roll out the puff pastry sheet and cut out circles slightly larger than the circumference of the cocottes, about 5-6 inches in diameter. Divide the soup among the cocottes, filling them about 3/4 full.  Sprinkle grated gruyere cheese over the soup.

Step seven

Place a puff pastry circle on top of each cocotte. Brush the top of the puff pastry with the beaten egg and then sprinkle the top with more grated gruyere. 

Step eight

Bake for 20-23 minutes or until the pastry is puffed and golden brown. Garnish with chopped chives or fresh thyme before serving.

Related Recipes

Discover All Recipes

Related Blog Items

View All Blogs