Cream of Tomato Soup
This wonderful cream of tomato soup recipe comes from Bistro Jeanty restaurant in Yountville, California. Thyme is the main herb in this homemade tomato soup recipe from chef Phillipe Jeanty, but you can make this a tomato basil soup by substituting basil for the thyme. It’s one of the best tomato soup recipes in Napa Valley, and I promise you’ll be hooked!
- 2 ½ lbs. juicy ripe tomatoes
- ½ cup butter
- ½ lb. white onion, sliced
- 6 garlic cloves
- ¼ cup tomato paste
- 1 bay leaf
- ½ tablespoon peppercorns
- 1 teaspoon thyme
- 4 cups heavy cream
- 1 tablespoon butter
- Salt to taste
- ½ teaspoon white pepper
- 1 lb. puff pastry
- 1 egg
- To begin this fresh tomato soup, melt the ½ cup butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme, bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let the onions color.
- Add tomato paste and lightly brown the tomato paste. Add the fresh tomatoes, and water if needed.
- Simmer over low heat, 30-40 minutes, until the tomatoes and onions are very soft and broken down. Puree through a food mill. If you don't have a food mill, you may use a blender in batches, or a hand blender until finished, then strain.
- Return the mixture to the pot. Add the cream, salt, white pepper and remaining butter to taste. Bring the creamy tomato soup to a simmer then remove from heat.
- Allow the soup to cool for a minimum of two 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. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and 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. These may be made up to 24 hours in advance and covered with plastic in the refrigerator.
- Preheat oven to 450 F. Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. (Do not open the oven in the first several minutes of cooking as the dough may fall). Serve immediately.
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Tomato Soup En Croute. Photo by Veronica Hill.