Tomato Soup with Puff Pastry

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Tomato Soup with Puff Pastry (Tomato soup en croute)

Author: Lauren Nicholsen

Ingredients

• To watch a video of this recipe, go to Lauren Nicholsen on Youtube! 
• 2 1/2 lbs. tomatoes, ripe, cored, quartered
• 1/2 cup tomato juice (strained, as much as you can get)
• 8oz of canned tomato paste
• 1 cup of chicken stock (you can use water as a substitute)
• 1 yellow onions sliced
• 6 ea. garlic cloves
• 2 ea. bay leafs
• 2 tsp. dry thyme leaves (sprigs)
• 1/2 tbl. black peppercorns (use more for a spicy soup)
• 1 stick of butter
• 4 cups heavy cream 
• salt to taste
• 1 lb puff pastry (store bought sheets, one sheet per bowl)
• 1 egg- beaten with 1 Tbl. water. (egg wash for the top of the soup).

Instructions

1. Please note that this soup should cool for 2-12 hours before baking, but it isn't totally necessary.
2. If your puff pasty is in the freezer, move it to the refrigerator, but make sure it stay cold.
3. Melt the 1 stick of butter in a large stockpot over medium-low heat.
4. Add the garlic first and let it simmer for 1 minute or until fragrant. Then add onions , thyme, bay leaf and peppercorns; cover and cook for about 5 minutes on a low heat simmer.
5. Remove the herbs and add the tomato paste, mix the onion and garlic well.
6. Add tomatoes, tomato juice and chicken stock. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down.
7. Using a blender (I use the vitamix) and mix until smooth like baby food.
8. Return the soup to the pot. Add the cream and salt. Bring soup to a simmer the remove from heat. Allow the soup to cool for two hours or overnight in the refrigerator. You can also serve right away but the best way is to let it cool first.
9. Preheat oven to 450 degrees.
10. Divide the soup among six 8-ounce soup cups or bowls, only fill 3/4th of the way, the puff pastry shouldn't touch the soup.
11. Pull the pull pastry out of the refrigerator, but keep it cool. If it gets warm it is really hard to work with. I like to put a dry bowl upside down and cut the puff pasty 1 inch larger that the mouth of the bowl.
12. Paint the dough with the egg wash, using the parchment paper, flip the dough tightly on the mouth of the bowl. Then paint the top with egg wash. (there should be egg wash on both sides).
13. Tip: Pull the dough tight like a drum and make sure it doesnt touch the soup.
14. These may be made up to 24 hours in advance and covered with plastic in the refrigerator.
15. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven in the first several minutes of cooking as the dough may fall. Serve immediately and enjoy!
16. We like to serve with garlic crostini or grilled cheese sandwiches as a side! 

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