Mouth-Watering Cream of Tomato Soup Recipe

Are you looking for a comforting and flavorful soup recipe that is satisfying and easy to prepare? Look no further than this Cream of Tomato Soup in Puff Pastry Recipe.

This recipe takes the classic tomato soup to a new level by adding a creamy twist and encasing it in buttery puff pastry. The result is a savory and indulgent dish that will impress even the pickiest of eaters.

As a professional chef, I have tried numerous tomato soup recipes, but nothing quite compares to this Cream of Tomato Soup in Puff Pastry Recipe. It is inspired by the famous Bistro Jeanty tomato soup in puff pastry recipe, which gained popularity all around the world.

Plus, this recipe can be easily modified with variations and substitutions of ingredients, making it adaptable to your taste preferences and dietary needs. So why not give it a try and indulge in this delicious creamy tomato soup puff pastry recipe?

Why You’ll Love This Recipe

Cream of Tomato Soup in Puff Pastry
Cream of Tomato Soup in Puff Pastry

Are you a fan of creamy and savory soup that’s perfect for any day of the year? Then you’re in luck because this Cream of Tomato Soup in Puff Pastry Recipe is exactly what you need in your life. Not only does it satisfy all your cravings, but it also adds a fancy touch to any meal.

This recipe uses fresh tomatoes combined with aromatic herbs and spices to make a rich tomato soup. Finally, it is completed with a puff pastry lid that tops off the soup perfectly, making every bite taste like heaven. This delightful combination of ingredients makes for a delectable gastronomic journey that will leave you craving more.

One of the best things about this recipe is how easy it is to prepare. You don’t need any fancy ingredients or prior cooking experience. All you need is puff pastry sheets, fresh tomatoes, onion, garlic, heavy cream, and some common kitchen staples. You can easily get everything from your local supermarket or grocery store.

The Cream of Tomato Soup in Puff Pastry Recipe is also incredibly versatile. You can make it for lunch or dinner and pair it with your favorite bread or salad. It’s perfect as an appetizer and can be served at any event. Your guests will be impressed by its simple but elegant presentation.

In conclusion, if you’re looking for something delicious, easy to make, and versatile, then search no more! The Cream of Tomato Soup in Puff Pastry Recipe will not disappoint you. Its scrumptious taste, fancy appearance, and adaptability make it an ideal recipe for anyone who loves good food.

Ingredient List

 Flaky puff pastry sandwiching savory cream of tomato soup
Flaky puff pastry sandwiching savory cream of tomato soup

Let’s get started with the ingredient list for this Cream of Tomato Soup in Puff Pastry Recipe. Here’s what you will need to make this delicious and creamy tomato soup:

For the soup:

  • 6 large tomatoes – peeled and chopped
  • 1 yellow onion – sliced
  • 6 garlic cloves – chopped
  • 2 tablespoons unsalted butter
  • 1 bay leaf
  • 1/2 teaspoon dried thyme leaves
  • 5 whole black peppercorns
  • 3 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • salt and white pepper to taste

For the puff pastry:

  • [ 1 sheet ] puff pastry – thawed
  • 1 egg – beaten

Tip: If you want to make a larger batch, just double or triple the ingredients accordingly.

The Recipe How-To

 A warm bowl of comfort nestled in golden pastry
A warm bowl of comfort nestled in golden pastry

Now that you’ve gathered all the ingredients to make this Cream of Tomato Soup in Puff Pastry recipe, it’s time to start cooking it. Follow these easy steps to prepare and bake the soup puff pastry:

Step 1: Preheat Oven

Preheat your oven to 400°F (200°C).

Step 2: Make Cream of Tomato Soup

In a large stockpot over medium-low heat, add 2 tablespoons unsalted butter, 1 sliced yellow onion, and minced 6 garlic cloves. Cover and cook until the onions are tender and golden brown for approximately 30 minutes.
Next, add 1 bay leaf, 10 whole black peppercorns and stir everything.
Add in the tomatoes and 3 tablespoons of tomato paste together with some dried thyme leaves. Continue stirring until well combined. Lower the heat to a simmer.

Step 3: Add Flour-Cornstarch Mixture

In a separate bowl, whisk together a small amount of flour and cornstarch in a bowl with cold water until smooth. Add it into the tomato soup slowly while whisking continuously to prevent curdling. Leave on gentle simmer for about 30 minutes.

Step 4: Make Cream Pepper Butter

In another saucepan, melt 4 tablespoons unsalted butter over low heat. Then add in 1 cup of heavy cream and white pepper. Add any remaining butter, season with salt on a medium-low heat while mixing until well combined.

Step 5: Combine Tomato Soup with Cream Pepper Butter

Remove the bay leaf from tomato soup using a slotted spoon. Puree the soup with an immersion blender or let it cool down and puree it in a blender. While blending, slowly pour cream pepper butter until everything is smoothly blended.

Step 6: Refrigerate Mixture

Remove from heat, let cool slightly, then add cream mixture while carefully whisking slowly until smooth. Season with salt according to taste.

Step 7: Prep Pastry Lids

Roll out thawed puff pastry sheet into round shapes slightly larger than your soup cups or bowls by about an inch thick cut. Cut out pastry crowns or lids for the soup cups with rounds using different shapes.

Step 8: Assemble Creamy Tomato Soup Pastry Cups

Spoon creamy tomato into soup cups or bowls leaving room for the pastry lid, filling halfway getting closer to approximately two third of its height then place firmly on top so that it’s sealed tightly around both edges allowing room for steam.

Step 9: Bake The Soup Puff Pastry

Place the soup cups onto baking plates lined with parchment paper Bake for approximately 20-25 minutes or until golden brown pastry is fully cooked to look like Bistro Jeanty Tomato Tart Recipe served in your favorite restaurants.

Your delicious and creamy cream tomato soup puff is ready! Serve hot and enjoy alongside some crusty bread

Substitutions and Variations

 Cream of tomato soup never looked so elegant
Cream of tomato soup never looked so elegant

Sometimes, you may find yourself wanting to switch up ingredients or flavors in your favorite recipes. Here are some substitutions and variations for the Cream of Tomato Soup in Puff Pastry recipe:

– Vegetarian option: To make this recipe vegetarian, replace the chicken broth with vegetable broth.

– Gluten-free option: swap out the puff pastry sheet for a gluten-free puff pastry option or serve the soup without the pastry altogether.

– Spicier soup: If you prefer a spicier tomato soup, add red pepper flakes or cayenne pepper to taste.

– Cheesy soup: Consider grating some Parmesan cheese on top of the soup before serving for an extra layer of flavor.

– Herb lovers: If you love fresh herbs, you can add finely chopped fresh basil or parsley to the soup after it has finished cooking.

– Change up the shape: Instead of making traditional puff pastry lids, try using cookie cutters to create whimsical shapes like hearts or stars.

Remember, the possibilities are endless when it comes to cooking and baking, so feel free to get creative with your own variations and substitutions!

Serving and Pairing

 A delightful surprise hiding under that puff pastry lid
A delightful surprise hiding under that puff pastry lid

When it comes to serving and pairing the Cream of Tomato Soup in Puff Pastry Recipe, there are endless possibilities to elevate the soup to the next level.

To start, let’s talk about presentation. This soup should ideally be served in warmed soup cups or bowls with the puff pastry crowns placed on top, giving an elegant and eye-catching touch. The crispy texture of the puff pastry adds another dimension to the velvety smooth soup, and makes for a truly remarkable dining experience.

Now, let’s talk about pairing. If you’re looking for a classic combination, a grilled cheese sandwich is hard to beat. But if you’re feeling adventurous, try pairing the soup with a tomato tart recipe or a fresh salad with ripe tomatoes as the star ingredient. These options will complement and enhance the flavors of the soup in unexpected ways.

For drinks, a light red wine such as pinot noir, or even a crisp white wine like sauvignon blanc would work well with this Cream of Tomato Soup in Puff Pastry Recipe. Alternatively, if you’re looking for non-alcoholic options, try serving iced tea or sparkling water with lemon wedges.

Whatever your choice may be, be prepared for a match made in heaven when you serve this delicious creamy tomato soup puff topped with flaky puff pastry crowns at your next dinner party, holiday celebration or just as comforting meal on a chilly evening.

Make-Ahead, Storing and Reheating

 An elevated twist on a classic tomato soup
An elevated twist on a classic tomato soup

The cream of tomato soup in puff pastry recipe is an excellent make-ahead dish because both the soup and the puff pastry crowns can be made ahead of time. If you’re planning to make the soup ahead of time, let it cool down to room temperature before refrigerating or freezing. This will prevent it from being cooked again (and potentially curdling) during storage.

To store the soup in the refrigerator, cover it with plastic wrap or transfer it to an airtight container. It should keep well in the fridge for up to 3-4 days. When ready to eat, reheat the soup slowly over medium-low heat, stirring occasionally.

If you’re planning to freeze the soup, place it in a freezer-safe container and seal it tightly. The soup can be frozen for up to one month. When reheating, defrost overnight in the fridge and then slowly warm over medium-low heat.

To make the puff pastry crowns ahead of time, cut them into rounds slightly larger than your soup cups before baking. Then store them in an airtight container at room temperature for up to 2 days.

When ready to serve, reheat the soup over medium-low heat until hot and season with salt and white pepper to taste. Carefully place a puff pastry crown on each serving of soup and enjoy!

Pro Tip: To prevent soggy bottoms on your puff pastry crowns, bake them until golden brown and cooked through before placing them on top of the hot soup.

Tips for Perfect Results

 Perfect for a cozy night in or to impress dinner guests
Perfect for a cozy night in or to impress dinner guests

Preparation is key when cooking, and with a soup like cream of tomato in puff pastry, it’s no different. Here are a few tips to ensure that your cream of tomato soup in puff pastry comes out perfectly every time:

Firstly, it is essential not to boil the cream as the high temperature can cause the cream to curdle. When adding the cream to your tomato soup, make sure that you remove the pot from heat and let it cool down slightly. Alternatively, you can add a small amount of flour or cornstarch mixed with cold water to thicken the soup and prevent curdling.

Secondly, for your soup base, make sure you use ripe and flavorful tomatoes. It will not only enhance the taste of your soup but also impart natural color to it. Use a mix of vine-ripened and Roma tomatoes for an ideal balance of sweetness and acidity.

Thirdly, it’s essential to sauté onions and garlic at a medium-low temperature until they become transparent before adding them to the tomato soup. Doing this allows them to release their flavor without overpowering other ingredients while giving your soup a subtle tangy element.

Fourthly, when rolling out your puff pastry sheet for the lids or crowns for serving, make sure they are no more than 1/4 inch thick. Puff pastry rises several times its thickness during baking, so if the pastry is too thick, it will flop over onto the top of your bowl or be overly doughy.

Lastly, make sure to let your soup cool slightly before adding it into the puff pastry bowls/soup cups. If the soup is too hot or liquid-y, the puff pastry will get soggy quickly. Assembling everything just before serving would help achieve those crispy, flaky edges that we all know and love.

By following these simple tips and tricks, you are guaranteed to produce an excellent Cream of Tomato Soup in Puff Pastry recipe that everyone will rave about!


As we wrap up this recipe article, let’s address some commonly asked questions related to making puff pastry cream of tomato soup. We understand that there might be some uncertainties or hesitations when it comes to cooking a new recipe, so we are here to provide all the answers and solutions. Make sure to read through this section before getting started, as it might answer some of the concerns you have in mind. Let’s dive straight into it!

What’s the difference between creamy tomato soup and tomato soup?

When creating a creamy soup, such as cream of tomato, pureeing the ingredients is the first step followed by the addition of cream during the “creaming” process. Unlike regular tomato soup, cream of tomato soup is cooked at a lower temperature to enhance its creamy texture. This technique helps to create a rich, smooth soup that is a delicious comfort food on a cold day.

How do you make cream of tomato soup without curdling?

When making tomato soup, one helpful tip to keep in mind is to add a pinch of baking soda. This can counteract the acidity in the tomatoes, leading to a smoother and less tangy taste. It can also prevent the soup from curdling, which can be an undesirable texture. Another way to avoid curdling is by preheating the cream in a separate pot before adding it to the soup. This can help the cream integrate more seamlessly into the soup and prevent any separation or clumps. Remember to keep these tips in mind to elevate your tomato soup game.

How do you make Martha Stewart tomato soup?

Let’s get this tomato soup started by plopping some butter into a big saucepan and letting it melt over heat that’s not too low, nor too high. Toss in some onion and garlic, and stir it up until the onions have gone all limp and buttery, which should take about 15 minutes or so.
Then, chuck in the tomatoes, chicken stock, salt, and pepper and ramp the heat up a bit until it boils. Keep it boiling for a bit, then turn down the heat and let it simmer for another 15 minutes.
When it’s all done and the veggies are nice and soft, you’ll want to take the soup off the heat and use a blender to turn it into a smooth and silky liquid. Just do this in batches so you don’t overflow the blender, and you’ll be left with a gorgeous soup that’s ready to serve.

How do you thicken creamy tomato soup?

Thickening your soup can be achieved by incorporating flour, cornstarch, or other starchy substitutes. However, it’s important to avoid adding these ingredients directly to the soup, as they may form lumps on the surface. To prevent this, scoop out a small amount of the broth into a different bowl and let it cool down. Nov 8, 2022.

Bottom Line

Now that you have all the necessary details to make this delicious cream of tomato soup in puff pastry recipe, it’s time to head to your kitchen and get cooking! Trust me, once you’ve tried this recipe, you won’t be able to resist making it again and again. The delicate taste of the soup and the flaky texture of the puff pastry will elevate your meal experience to a whole new level.

And don’t forget, this dish isn’t just great on its own – it pairs perfectly with a variety of other dishes, like salads or sandwiches. You can also customize it with your favorite toppings, such as fresh herbs or grated cheese. With so many variations and possibilities, you’ll never run out of ways to enjoy this creamy tomato soup in puff pastry.

So what are you waiting for? Gather up your ingredients and let’s get cooking! Once you’ve taken that first bite, I’m sure you’ll agree: this recipe is a winner!

Cream of Tomato Soup in Puff Pastry

Cream of Tomato Soup in Puff Pastry Recipe

This decadent soup is a favourite dish at the Michelin starred restaurant Bistro Jeanty in Napa Valley. It is an impressive and delicious soup - perfect for a dinner party! For an everyday meal, omit the puff pastry dome. The recipe was printed in "Soup's On!: 75 Soul-Satisfying Recipes from Your Favorite Chefs". Start this recipe in advance as the soup must cool fully before baking. For a little extra oomph, you can add 2 tablespoons of sherry to the soup.
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Cuisine: French
Keyword: < 4 Hours, Inexpensive, Kid-Friendly, Kosher, Low Protein, One-Dish Meal, Onions, Oven, Stove Top, Vegetable
Prep Time: 30 minutes
Cook Time: 45 minutes
Calories: 1204.6kcal


  • 10 -12 tablespoons unsalted butter, divided (5 to 6 ounces)
  • 1 large yellow onion, sliced (about 1/2 pound)
  • 6 garlic cloves
  • 1 1/2 teaspoons whole black peppercorns
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1/4 cup tomato paste
  • 2 1/2 lbs ripe tomatoes, cored and quartered
  • 4 cups heavy cream
  • salt
  • 1/2 teaspoon white pepper
  • 1 lb puff pastry sheet (defrosted, if frozen)
  • 1 egg


  • 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.

Your Own Notes


Serving: 503g | Calories: 1204.6kcal | Carbohydrates: 51.8g | Protein: 12.6g | Fat: 108g | Saturated Fat: 56.4g | Cholesterol: 303.5mg | Sodium: 359.8mg | Fiber: 4.4g | Sugar: 8.2g

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