View the original recipe at: http://www.origin.shape.com/healthy_eating/recipes/roasted_tomato_soup_en_croute

Roasted tomato soup en croute

With its puff pastry topping, this soup is hearty enough for a meal when paired with a green salad. If you want a lighter first course, you can serve the soup without the puff pastry. This saves 234 calories and 16 grams of fat per serving.

Serves: 4

Prep Time: 30 minutes

Cook Time: 90 minutes

Nutrition Score per serving:

502 calories, 30 g fat (52% of calories), 8 g saturated fat, 42 g carbs, 12 g protein, 4 g fiber, 59 mg calcium, 4 mg iron, 437 mg sodium

Ingredients

1 ½ pounds ripe tomatoes, roughly chopped
2 tablespoons olive oil
Kosher salt to taste
Fresh ground black pepper to taste
2 tablespoons butter
¼ cup shallots, peeled and diced
½ bunch fresh mint, chopped
¼ cup flour
½ cup tomato paste
1 cup red wine
2 cups water
4 1 ½-ounce puff pastry rounds cut to fit top of oven-safe soup bowls or crocks (buy one sheet of puff pastry)
½ egg, beaten

Moody's Bistro & Lounge
10007 Bridge St., Truckee, Calif.
530-587-8688
moodysbistro.com

Directions

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.

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. 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.)

Ladle into oven-safe individual bowls and top with puff pastry. Seal edges, brush with beaten egg, and bake at 400°F for 4 minutes, until pastry is golden brown. Serve immediately.