Tomato Soup and Gruyere Puff Pastry Bowl
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Recipe Intro From bon__abbetit
Nothing beats the cozy combination of tomato soup and grilled cheese, especially during this time of year. This recipe elevates that comfort by merging these classics into one irresistible dish. A rich tomato soup, perfectly seasoned and crowned with a golden-brown, flaky puff pastry lid generously sprinkled with melted gruyere cheese. Each spoonful offers a delightful harmony of creamy soup and cheesy goodness, making it the ultimate comfort food for chilly days.
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ingredients
- 1 head of garlic, top sliced off
- Olive oil, for drizzling
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 medium carrots, peeled and diced
- 2 large white onions, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 (28 ounce) can Tuttorosso Whole Peeled Tomatoes
- 2 (15 ounce) cans Tuttorosso Crushed Tomatoes
- 1 teaspoon red pepper flakes, plus more to taste
- 1 1/2 tablespoons Worcestershire sauce
- 15 ounces of water
- 1/2 cup whole-milk Greek yogurt
- 1 sheet of puff pastry, thawed to room temperature
- 1/2 cup freshly grated gruyere cheese, for topping
- 1 large egg, beaten for egg wash
- Freshly chopped chives or thyme, for serving
Method
Step 1
Preheat the oven to 400°F.
Step 2
Place the head of garlic in a 4-5 inch cocotte or on a piece of tin foil and drizzle it with olive oil and season with salt and pepper.
Step 3
Cover and bake the garlic for about 40-50 minutes or until the garlic is tender.
Step 4
Once done, set the roasted garlic aside to cool and increase the oven temperature to 425°F.
Step 5
In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Step 6
Add the diced carrots, onions, and garlic. Cook for about 8-10 minutes, or until the vegetables are translucent and lightly browned, stirring frequently.
Step 7
Add the smoked paprika and the canned whole peeled tomatoes (snipping them with kitchen shears to break them down) to the pot. Cook for another 8 minutes.
Step 8
Then, add the red pepper flakes, Worcestershire sauce, a 15-ounce can of water, and the roasted garlic. Season with salt and pepper. Cook for another 10 minutes.
Step 9
Turn off the heat and use an immersion blender to purée the soup until smooth.
Step 10
In a small bowl, mix a few tablespoons of the hot soup with Greek yogurt. Add the mixture back into the pot of soup and keep the temperature on low to prevent the yogurt from splitting. Adjust the seasoning as needed.
Step 11
Roll out the puff pastry sheet and cut out circles slightly larger than the circumference of the cocottes, about 5-6 inches in diameter.
Step 12
Divide the soup among the cocottes, filling them about 3⁄4 full.
Step 13
Sprinkle grated Gruyere cheese over the soup.
Step 14
Place a puff pastry circle on top of each cocotte. Brush the top of the puff pastry with the beaten egg and then sprinkle the top with more grated gruyere.
Step 15
Bake for about 20-23 minutes or until the pastry is puffed and golden brown.
Step 16
Garnish with chopped chives or fresh thyme before serving.