French Tomato Soup With Pastry Puff Recipe

Name: French Tomato Soup With Pastry Puff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BISTRO JEANTY'S CREAM OF TOMATO SOUP WITH PUFF PASTRY; INGREDIENTS:; -- 1/4 pound ( 1/2 cup) + 1 tablespoon unsalted butter; -- 1/2 pound yellow onions, sliced; -- 2 1/2 pounds ripe tomatoes, cored and quartered; -- 6 garlic cloves; -- 1/4 cup tomato paste; -- 1 bay leaf; -- 1/2 tablespoon whole black peppercorns; -- 1 teaspoon fresh thyme leaves; -- 1 cup water (use only if tomatoes are not very ripe and juicy); -- 4 cups heavy cream; -- Salt, to taste; -- 1/2 teaspoon freshly ground white pepper; -- 1 pound puff pastry, defrosted if frozen; -- 1 egg beaten with 1 tablespoon water

Servings: persons

BISTRO JEANTY'S CREAM OF TOMATO SOUP WITH PUFF PASTRY
INGREDIENTS:
-- 1/4 pound ( 1/2 cup) + 1 tablespoon unsalted butter
-- 1/2 pound yellow onions, sliced
-- 2 1/2 pounds ripe tomatoes, cored and quartered
-- 6 garlic cloves
-- 1/4 cup tomato paste
-- 1 bay leaf
-- 1/2 tablespoon whole black peppercorns
-- 1 teaspoon fresh thyme leaves
-- 1 cup water (use only if tomatoes are not very ripe and juicy)
-- 4 cups heavy cream
-- Salt, to taste
-- 1/2 teaspoon freshly ground white pepper
-- 1 pound puff pastry, defrosted if frozen
-- 1 egg beaten with 1 tablespoon water

1
INSTRUCTIONS: Melt the 1/4 pound butter in a large stockpot over medium-low heat. Add the onions, cover and cook for about 5 minutes. Do not let the onions color. Add the tomatoes, garlic, tomato paste, bay leaf, peppercorns, thyme and water if needed. Simmer over low heat for 30 to 40 minutes, until the tomatoes and onions are very soft. Puree in a blender (working in batches) or use a handheld immersion blender; strain. Return the soup to the pot. Add the cream, salt, white pepper and the remaining 1 tablespoon butter. Bring to a boil, then remove from the heat. Divide among six 8-ounce soup cups or bowls.
2
Roll out the puff pastry to 1/4 inch thick. Cut 6 rounds slightly larger than the top of your cups or bowls. Paint the dough with the egg wash and turn the circles egg-wash-side down over the top of the cups, pulling lightly on the sides to make the dough tight like a drum.
3
Let the soups cool for 2 hours or overnight (in the refrigerator).
4
Preheat the oven to 450 degrees.
5
Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake for 10 to 15 minutes, until the dough is golden brown (do not open the oven door for the first few minutes or the dough will fall). Serve immediately. Serves 6.
6
PER SERVING: 1,143 calories, 13 g protein, 61 g carbohydrate, 98 g fat (52 g saturated), 299 mg cholesterol, 96 mg sodium, 11 g fiber.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: BISTRO JEANTY'S CREAM OF TOMATO SOUP WITH PUFF PASTRY, INGREDIENTS:, -- 1/4 pound ( 1/2 cup) + 1 tablespoon unsalted butter, -- 1/2 pound yellow onions, sliced, and more.

Yes, French Tomato Soup With Pastry Puff falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

French Tomato Soup With Pastry Puff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions