Best 4 Cream Of Tomato Soup In Puff Pastry Recipes

CREAM OF TOMATO SOUP IN PUFF PASTRY

Steps:

• Melt 8 tablespoons of the butter in a large stockpot over medium-low heat. Add the onion, garlic, peppercorns, thyme, and bay leaf; cover and cook for about 5 minutes. Do not let the onion color. Add the tomato paste and lightly "toast" the tomato paste to cook out the raw flavor, then add the tomatoes and 1 cup water, if needed (use only if tomatoes are not ripe and juicy). Simmer over low heat until the tomatoes and onion are very soft and broken down, 30 to 40 minutes.
• Purée by passing through a food mill (or use a blender in batches, then strain). Return the soup to the pot. Add the cream and the salt, white pepper, and 2 to 4 more tablespoons butter to taste. Bring the soup to a simmer, then remove it from the heat. Allow the soup to cool for 2 hours or overnight in the refrigerator.
• Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch thick. Cut out 6 rounds slightly larger than your cups. In a small bowl, beat together the egg with 1 tablespoon cold water. Use a brush to paint the dough with the egg wash and then turn the circles, egg wash-side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. (Try not to allow the dough to touch the soup.).
• Preheat the oven to 450°F Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake until the dough is golden brown, 10 to 15 minutes. Do not open the oven in the first several minutes of cooking, as the dough may fall, serve immediately.

CREAM OF FRESH TOMATO SOUP

Steps:

• Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
• In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.

FRESH CREAM OF TOMATO SOUP

Steps:

• In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.

CREAM OF TOMATO SOUP

Steps:

• In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.