- Skill Level: Intermediate
- Serves: 4
- Start to Finish: under 4 hours
- Prep: 30 minutes
- Cook: 90 minutes
- 301mg (13%) Sodium
- 42g Carbs
- 5g Fiber
- 30g (46%) Fat
- 9g (45%) Saturated Fat
- 9g Sugars
- 8g Protein
- 59mg (6%) Calcium
- 4mg (23%) Iron
With its puff pastry topping, this soup is hearty enough for a meal when paired with a green salad.
- 1 1/2 pounds ripe tomatoes, roughly chopped
- 2 tablespoons olive oil
- Kosher salt to taste
- Fresh ground black pepper to taste
- 2 tablespoons butter
- 1/4 cup peeled and diced shallots
- 1/2 bunch fresh mint, chopped
- 1/4 cup flour
- 1/2 cup tomato paste
- 1 cup red wine
- 2 cups water
- 4 1 1/2-ounce puff pastry rounds, cut to fit top of oven-safe soup bowls or crocks (you can buy one sheet of puff pastry)
- 1/2 egg, beaten
1. Preheat oven to 350°F. In medium bowl, toss tomatoes with olive oil, salt, and pepper. Transfer to a baking sheet, cover with foil, and roast for 30 minutes, until tender.
2. Once the tomatoes are cooked, heat a large soup pot on medium heat. Melt butter. Add shallots and mint and cook on low heat for 10 minutes, until they are heated through, but not browned. Sprinkle flour over the mixture, stir, cook for another 5 minutes, and add the tomato paste. Add red wine and stir well. Add roasted tomatoes and any pan drippings from the roasting pan. Continue stirring mixture for 10 more minutes. Add water and bring to a simmer. Stir well and season with salt and pepper.
3. Let the soup simmer for 90 minutes, stirring occasionally. Pureé the soup and push through a fine mesh strainer; discard the solids. (At this point, you can refrigerate the soup until ready to serve. Then, bring soup back to a simmer.)
4. Ladle into oven-safe individual bowls and top with puff pastry. Seal edges, brush with beaten egg, and bake at 400°F for about 4 minutes, until pastry is golden brown. Serve immediately.