Creamy Tomato Soup with Puff Pastry

As many of you might already know I went to a book market this month and bought a bunch of cookbooks!! Obviously I couldn’t wait to try out a few recipes and on sunday night I made this creamy tomato soup. It was delicious! I had my brother over along with one of my very good friends and her boyfriend and we made a night of it. We had this soup with a marjory and thyme oven roasted chicken with some rice topped with pecans and pistachios.

The chicken recipe I will post this week but I wanted to quickly post the soup recipe as I promised a couple of people that I would. So there it is….

– 1 kg ripe tomatoes
– 1/2 cup unsalted butter
– 1/2 yellow onion
– 3 cloves garlic, minced
– 1 bay leaf (Laurier)
– 2 teaspoons each salt and freshly ground pepper
– 4 cups heavy (double) cream (I didn’t use as much!)
– All-purpose flour for dusting
– 4 sheets puff pastry (bladerdeeg)
– 1 large egg beaten with 2 teaspoons water

1. Bring a saucepan of water to a boil. Cut an X in the blossom end of each tomato. Using a slotted spoon, lower the tomatoes into the boiling water and cook 30 seconds. Drain. When the tomatoes have cooled down, slip off the skin starting at the X and throw these away. Quarter the tomatoes and set aside.
2. In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, 2-3 minutes. Add the garlic and sauté for 1 minute. Reduce the heat to low and add the tomatoes, bay leaf (whole), thyme, salt and pepper. Cook, stirring, until the tomatoes are soft, about 20 minutes. Take out the bay leaf!
3. With an immersion blender, blender of a food processor puree the tomato mixture. Stir in the cream, and bring to a simmer. Remove from heat.
4. Preheat oven to 200 C. On a floured surface, roll out the puff pastry until 1/4 inch thick, and use a knife to cut out round that are a little bigger than the diameter of an ovenproof soup bowl. (I used bladerdeeg from the supermarket, this was delish!)
5. Ladle the soup into the bowls. Place a pastry round on top of each bowl and pull the edges tight. Brush the pastry with the egg wash. Bake until the pastry is puffed and golden in color, 12-15 minutes.
6. If you like  garnish the pastry right before serving with for example some thyme.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s