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Description
Proud of this one… Tomato Soup Pot Pie might be the only way I eat tomato soup from here on out. Creamy, silky soup loaded with cheese and topped with a flaky, buttery crust! Here’s what you need..
Ingredients
* 2 tbsp unsalted butter
* 1/2 onion
* 2 garlic cloves
* 1 1/2 tbsp tomato paste
* around 28 oz fresh tomatoes
* 2/3 cup cooking sherry
* 1/3 cup chicken stock
* 3 tbsp brown sugar
* 1/2 tsp fresh basil
* 1/4 tsp salt
* 1/4 tsp pepper
* 3/4 heavy cream
* 1 sheet puff pastry, thawed and cut to dish size you’re using
* 1 large egg + 1 tsp water, beaten for egg wash
* 1 1/2 cup freshly grated sharp cheddar cheese
* fresh basil for garnish
Instructions
- Preheat the oven to 425F.
- Add tomatoes, garlic, salt and pepper into an oiled dish and bake until blistered. About 15-20 minutes.
- Transfer to a blender add in heavy cream, fresh basil, chicken stock, and tomato paste. Blend until pureed.
- Transfer to ramekin and sprinkle about ¼ cup grated cheese on top of the soup. Place puff pastry on top – don’t obsess over perfecting the rim. Bunch it up! It’ll look rustic and gorgeous once it’s done. Brush the pastry with egg wash then sprinkle with a little more cheese and flakey sea salt.
- Bake for 20 to 25 minutes, until the puff pastry is golden and puffed and cooked through. Serve with fresh basil on top!
