Clove-infused tomato soup with puff pastry lids takes a warmly spiced tomato soup and gives it a cute little topper, made from light and flaky pastry.
This soup is an ode to one of my favorite restaurants in Atlanta, a quaint, neighborhood French bistro called Bread & Butterfly. That place is my home away from home, be it for a solitary breakfast in the mornings, lunch meetings with dear friends, or dinner with my boy. Their one dish that stands out for me is the tomato soup that Chef Billy Allin created. It’s perfect, especially on fall evenings.—Asha Gomez
Clove-Infused Tomato Soup with Puff Pastry Lids FAQs
If you can’t put your soup bowls in the oven, make the lids, bake them alone, and add them before serving, like our tester, Helen Doberstein, did. You can also lay the pastry on parchment-lined baking sheets, brush with egg wash, and cut each piece into 12 strips, slightly separating the strips. Bake for 12 to 15 minutes or until puffed, golden, and crisp. Voila, puff pastry straws!
You can substitute in 1/2 teaspoon of nutmeg for cloves—it’s the closest spice in aroma. Allspice, cinnamon, and cardamom are close. If you only have whole cloves, you can use those but just make sure to remove them (place them in a spice bag or tea ball) before puréeing.
Clove-Infused Tomato Soup with Puff Pastry Lids
You will cook the soup on the stovetop, purée it, and then bake it in the oven cloaked in a layer of puff pastry. I can assure you that it’s totally worth the effort. This soup will really wow your guests at a dinner party.
In a large saucepan over medium heat, melt the butter. Add the onions and garlic and cook, stirring often until the onions are soft and translucent, about 8 minutes.
Stir in the flour and cook, stirring constantly, until golden, 2 to 3 minutes. Stir in the tomatoes, chicken broth, cloves, red pepper flakes, salt, and honey. Simmer, stirring often, until thick and glossy, about 30 minutes.
Remove from the heat and use an immersion blender to purée until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth. Taste and adjust seasoning, if necessary.
Preheat the oven to 400°F (204°C).
Just before you’re ready to bake the soup, pour the soup into six oven-safe, single-serving crocks or bowls.
Cover each serving with a pastry square, making a tent that covers the entire top of the crock. Use a brush to apply the egg wash.
Place the bowls on a rimmed baking sheet and bake until the pastry is flaky and golden brown, 15 to 20 minutes. Remove from the oven and serve immediately, but do warn your diners that the soup will be very hot.
Serving: 1servingCalories: 502kcal (25%)Carbohydrates: 49g (16%)Protein: 9g (18%)Fat: 32g (49%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 68mg (23%)Sodium: 1415mg (62%)Potassium: 905mg (26%)Fiber: 6g (25%)Sugar: 17g (19%)Vitamin A: 1078IU (22%)Vitamin C: 43mg (52%)Calcium: 155mg (16%)Iron: 6mg (33%)
Recipe Testers’ Reviews
Originally published December 16, 2021