Description
A creamy and delicious roasted vegetable tomato soup topped with flaky cheddar puff pastry. Perfect for a cozy meal.
Ingredients
Scale
- 1–2 carrots, peeled and chopped
- ½–1 red bell pepper, seeds removed, cut into chunks
- 3–6 garlic cloves, skin on
- 1–2 teaspoons olive oil
- 1 pinch of salt
- 2 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 1½ tablespoons tomato paste
- 1 can (28 oz) fire-roasted tomatoes
- ⅓ cup chicken stock
- 3 tablespoons brown sugar
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup heavy cream
- 1 sheet puff pastry, thawed
- 1 large egg + 1 teaspoon water, for egg wash
- 1½ cups grated sharp cheddar cheese
- Fresh chives, chopped (for garnish)
Instructions
- Roast the Carrots, Red Pepper & Garlic: Preheat your oven to 425°F. Place the chopped carrots, red pepper pieces, and whole garlic cloves (still in their skins) on a baking sheet. Drizzle lightly with olive oil and sprinkle with salt. Roast for 20–25 minutes, until the vegetables are soft and caramelized. Squeeze the roasted garlic from the skins and set everything aside.
- Make the Tomato Soup Base: Melt the butter in a large saucepan over medium-low heat. Add the sliced shallots and minced garlic. Cook 8–10 minutes until soft and lightly golden. Stir in the tomato paste and cook 5 minutes to deepen the flavor. Add the roasted carrots, roasted red pepper, roasted garlic, fire-roasted tomatoes, chicken stock, brown sugar, dried basil, salt and pepper. Bring to a gentle boil, then reduce the heat. Simmer the soup for 20 minutes to develop flavor.
- Blend Until Smooth: Carefully transfer the soup to a blender. Blend on high until completely smooth and creamy. Pour back into the pot over low heat. Stir in the heavy cream. Taste and adjust seasoning — add more salt, pepper, or a pinch of sugar if needed.
- Prepare the Puff Pastry Lids: Place 4 ramekins (6-ounce size) on a baking sheet. Use one ramekin to cut 4 circles out of the puff pastry sheet. Ladle the hot soup into the ramekins. Sprinkle ¼ cup cheddar over each one. Lay a puff pastry round on top of each ramekin. Brush with egg wash. Sprinkle 1–2 tablespoons more cheddar on top.
- Bake: Bake the ramekins at 425°F for 20–25 minutes, or until the pastry is golden, puffed, and crisp.
- Serve: Top each ramekin with freshly snipped chives. Serve hot while the pastry is still flaky and crisp over the creamy roasted vegetable tomato soup.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- This soup can be made ahead and reheated before serving.
- Try adding different vegetables to the roast for more flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Baking, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 100mg