We first had this unforgettable tomato soup at Bistro Jeanty in Yountville and were thrilled to find the recipe published online. Now it’s become a tradition in our home—we grow our own tomatoes each year, and this is one of the first things I make to savor the season’s bounty. While we don’t always go all out with the puff pastry “en croûte,” the soup on its own is rich, velvety, and completely satisfying.
Ingredients (serves 6)
- 2½ lbs ripe tomatoes, cored and quartered
- ½ cup (1 stick) unsalted butter
- ½ lb yellow onions, sliced
- 6 garlic cloves
- ¼ cup tomato paste
- 1 bay leaf
- 1½ tsp whole black peppercorns
- 1 tsp dried thyme
- 1 cup water (only if tomatoes aren’t very ripe and juicy)
- 4 cups heavy cream
- 1–2 tbsp butter (to finish)
- Salt, to taste
- ½ tsp ground white pepper
- 1 lb puff pastry
- 1 egg, beaten with 1 tbsp water (for egg wash)
Instructions
Melt ½ cup butter in a large stockpot over medium-low heat. Add the onions, cover, and cook gently for about 5 minutes—do not let them brown.
Add the tomatoes, garlic, tomato paste, bay leaf, peppercorns, thyme, and water (if needed). Simmer uncovered over low heat for 30–40 minutes, until the tomatoes and onions are very soft.
Purée the mixture in batches using a blender, or use an immersion blender directly in the pot. Strain the soup through a fine-mesh sieve and return it to the pot.
Stir in the cream, salt, white pepper, and 1–2 tablespoons of butter to taste. Bring the soup just to a boil. Let cool completely, then refrigerate for at least 2 hours or overnight.
Divide the chilled soup among six 8-ounce ovenproof soup bowls or cups.
Roll out the puff pastry to ¼ inch thick. Cut six rounds slightly larger than the diameter of your bowls. Brush one side of each dough round with egg wash. Place the rounds egg-wash side down over the bowls, stretching the dough slightly to fit snugly like a drum.
Preheat oven to 450°F. Brush the tops of the dough (gently) with egg wash—avoid pressing down.
Bake for 10–15 minutes, or until the pastry is puffed and golden. Do not open the oven during the first few minutes or the pastry may collapse.
Serve hot, straight from the oven, with the golden pastry crust intact.