Creamy Homemade Tomato Soup

25 minutes Prep Time
55 minutes Cook Time
6 Servings

Creamy tomato soup made from scratch topped with puff pastry. Simple to make, yet elegant enough to wow guests at your next dinner party.

Ingredients

Instructions

Step one

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 carmelize. Add whole peeled and diced tomatoes, simmer for 30 to 40 minutes.

Step two

Puree the soup in a food processor, or directly in the pot using an immersion blender. To the pot with the pureed tomato mixture, add half & half, salt and pepper. Bring soup to a simmer, reduce heat to low and simmer for 10 minutes.

Step three

Preheat oven to 450º F. Roll out puff pastry to ¼ inch thick. Cut into 6 rounds slightly larger than the soup cups. 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.

Step four

Divide soup into six 8 ounce soup cups or bowls. Top each bowl with a pastry round and serve immediately.

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