Roasted Tomato Soup Pot Pie
Roasted Tomato Soup Pot Pie
Ingredients
For the Roasted Tomato Soup
- 2 pints cherry tomatoes
- 1 yellow onion, small, quartered
- 6 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 6 ounces tomato paste
- 4 cups chicken broth
- 1/2 cup heavy cream
For Assembly & Topping
- 1 cup mozzarella cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1 sheet puff pastry, thawed
- 1 egg
- 1 tablespoon water
For the Garlic Butter Finish
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
- 1
Preheat oven to 400°F. On a baking sheet, combine 2 pints of cherry tomatoes, 1 small quartered yellow onion, and 6 peeled garlic cloves. Drizzle with 2 tablespoons of olive oil, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Roast in the preheated oven for 30 minutes, or until the vegetables are tender and slightly caramelized.
⏱️ 30 min•🌡️ 400
- 2
While the vegetables are roasting, melt 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat. Add 1/2 diced yellow onion and sauté until softened, about 5-7 minutes. Add 3 minced garlic cloves and cook for another minute until fragrant. Stir in 6 ounces of tomato paste and cook for 2-3 minutes, stirring frequently, to deepen its flavor.
⏱️ 11 min
- 3
Add the roasted tomatoes and 4 cups of chicken broth to the pot. Bring to a simmer, then reduce heat and let it cook for 10-15 minutes to allow the flavors to meld. Carefully transfer the soup mixture to a blender (or use an immersion blender) and blend until completely smooth. Return the blended soup to the pot. Stir in 1/2 cup of heavy cream and blend again briefly until fully combined and creamy.
⏱️ 20 min
- 4
Divide the prepared tomato soup evenly among oven-safe crocks or ramekins. Top each crock with 1 cup of shredded mozzarella cheese and 1/2 cup of shredded cheddar cheese.
⏱️ 5 min
- 5
Unroll 1 thawed sheet of puff pastry. Cut the puff pastry into shapes slightly larger than the tops of your crocks. Place one piece of puff pastry over the cheese on each crock, pressing down firmly around the edges to seal.
⏱️ 5 min
- 6
In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash. Brush the tops of the puff pastry with the egg wash. Bake in the 400°F oven for 15-20 minutes, or until the puff pastry is golden brown and puffed.
⏱️ 20 min•🌡️ 400
- 7
While the pot pies are baking, melt 2 tablespoons of unsalted butter. Stir in 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried parsley. Once the pot pies are out of the oven, immediately brush the golden puff pastry tops with the prepared garlic butter.
⏱️ 5 min
- 8
Let cool for a few minutes before serving carefully, as the contents will be very hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Tomato Soup Pot Pie
For the Roasted Tomato Soup
- 2 pints cherry tomatoes
- 1 yellow onion, small, quartered
- 6 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 6 ounces tomato paste
- 4 cups chicken broth
- 1/2 cup heavy cream
For Assembly & Topping
- 1 cup mozzarella cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1 sheet puff pastry, thawed
- 1 egg
- 1 tablespoon water
For the Garlic Butter Finish
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
- 1
Preheat oven to 400°F. On a baking sheet, combine 2 pints of cherry tomatoes, 1 small quartered yellow onion, and 6 peeled garlic cloves. Drizzle with 2 tablespoons of olive oil, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Roast in the preheated oven for 30 minutes, or until the vegetables are tender and slightly caramelized.
⏱️ 30 min•🌡️ 400 - 2
While the vegetables are roasting, melt 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat. Add 1/2 diced yellow onion and sauté until softened, about 5-7 minutes. Add 3 minced garlic cloves and cook for another minute until fragrant. Stir in 6 ounces of tomato paste and cook for 2-3 minutes, stirring frequently, to deepen its flavor.
⏱️ 11 min - 3
Add the roasted tomatoes and 4 cups of chicken broth to the pot. Bring to a simmer, then reduce heat and let it cook for 10-15 minutes to allow the flavors to meld. Carefully transfer the soup mixture to a blender (or use an immersion blender) and blend until completely smooth. Return the blended soup to the pot. Stir in 1/2 cup of heavy cream and blend again briefly until fully combined and creamy.
⏱️ 20 min - 4
Divide the prepared tomato soup evenly among oven-safe crocks or ramekins. Top each crock with 1 cup of shredded mozzarella cheese and 1/2 cup of shredded cheddar cheese.
⏱️ 5 min - 5
Unroll 1 thawed sheet of puff pastry. Cut the puff pastry into shapes slightly larger than the tops of your crocks. Place one piece of puff pastry over the cheese on each crock, pressing down firmly around the edges to seal.
⏱️ 5 min - 6
In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash. Brush the tops of the puff pastry with the egg wash. Bake in the 400°F oven for 15-20 minutes, or until the puff pastry is golden brown and puffed.
⏱️ 20 min•🌡️ 400 - 7
While the pot pies are baking, melt 2 tablespoons of unsalted butter. Stir in 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried parsley. Once the pot pies are out of the oven, immediately brush the golden puff pastry tops with the prepared garlic butter.
⏱️ 5 min - 8
Let cool for a few minutes before serving carefully, as the contents will be very hot.
⏱️ 2 min