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Tomato soup with puff pastry

Creamy Homemade Tomato Soup

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Cook Time

Creamy tomato soup made from scratch topped with puff pastry.  Simple to make, yet elegant enough to wow guests at your next dinner party.





1/2 cup unsalted butter1 medium onion, sliced6 garlic cloves1 bay leaf1/2 tablespoon whole peppercorns1 tablespoon chopped fresh thyme1 (6 ounce) can Red Gold® Tomato Paste 6 oz1 (28 ounce) can Red Gold® Whole Peeled Tomatoes 28 oz or 2 (14.5 ounce) cans Red Gold® Whole Peeled Tomatoes 14.5 oz1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes 14.5 oz2 cups half & half or heavy creamSalt and black pepper to taste1 (17.3 ounce) package puff pastry, thawed1 egg, beat with 1 tablespoon water


  • Melt butter in a large soup kettle over medium-low heat. Add onion, garlic, bay leaf, peppercorns and thyme; cover and cook for 5 minutes. Add tomato paste and lightly toast the tomato paste to carmelize. Add whole peeled and diced tomatoes, simmer for 30 to 40 minutes.
  • Puree the soup in a food processor, or directly in the pot using an immersion blender. To the pot with the pureed tomato mixture, add half & half, salt and pepper. Bring soup to a simmer, reduce heat to low and simmer for 10 minutes.
  • Preheat oven to 450º F. Roll out puff pastry to ¼ inch thick. Cut into 6 rounds slightly larger than the soup cups. Lightly paint the top of the dough rounds with egg wash. Bake 10 to 15 minutes or until dough is golden brown. Do not open the oven in the first few minutes as the dough may fall.
  • Divide soup into six 8 ounce soup cups or bowls. Top each bowl with a pastry round and serve immediately.


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