Tomato Soup Pot Pies with Cheddar Puff Pastry.

These tomato soup pot pies are a cozy autumn dinner dream! Creamy tomato soup topped with grated cheddar and puff pastry, baked until golden and melty and cheese. These are divine!

Halloween dinner is served! 

My classic tomato soup is topped with cheddar cheese, then a layer of cheesy puff pastry. I pop it in the oven until the puff pastry is flaky and golden and puffy. It’s almost like grilled cheese on TOP of the tomato soup.

I know, I know! ANOTHER recipe with puff pastry. It just so happens to be one of my favorite things ever – and the ways to use it are endless. So here we are, with another way to use it. Just one more. 

For years, I’ve shared a tomato soup + grilled cheese combo for Halloween. Many moons ago, one of you mentioned that it was your tradition. And I am ALL ABOUT tradition. Like, I am obsessed with tradition for my children. So, I started doing tomato soup + grilled cheese for trick-or-treat. 

It’s the perfect Halloween meal because it’s cozy, comforting and quick. It’s easy to make (you can even make the tomato soup ahead of time!) and the grilled cheese can be served in a multitude of ways. 

As a side note, I’ve also made a chili bar for Halloween which is another favorite idea. Toppings galore! 

This recipe is not anything super new. We’re talking about my tomato soup – the best nordstrom copycat tomato basil soup – that is a dish I have made for years and years. I’ve served it in so many different ways, I’ve put a spicy twist on it and instead of making grilled cheese dippers, have made halloumi cheese dippers. 

I can’t rave enough about the soup. The base uses fire roasted tomatoes. It turns tomato soup haters into lovers. It’s creamy and has a ton of flavor from the splash of sherry.

It’s phenomenal! 

So this year, instead of serving it with grilled cheese, I’m doing puff pastry. CHEESY puff pastry. Which I accidentally typed as “cheeesay” and I might say it like that forever. 

To bring this to life, I make a batch of my tomato soup. This can easily be done ahead of time. I ladle it into ramekins or oven-safe soup bowls, then add a sprinkling of grated cheddar. 

Next, I pop a round of puff pastry on top. I cut the round out with the rim of the glass. Then I add a sprinkling of cheddar on that too. 

Then, it’s time to bake. I throw them in the oven for about 20 to 25 minutes. Just until the puff pastry is puffed and golden and crisp. 

Finally, I add a sprinkle of chives.

Then it’s spoon dipping time! 

This is such a fun twist on tomato soup! Almost like a tomato pot pie.

I didn’t think tomato soup could get any cozier, but it just did. 

Tomato Soup Pot Pies

Tomato Soup with Cheddar Puff Pastry

Yield: 4 people

Prep Time: 35 minutes mins

Cook Time: 25 minutes mins

Total Time: 1 hour hr

These tomato soup pot pies are a cozy autumn dinner dream! Creamy tomato soup topped with grated cheddar and puff pastry, baked until golden and melty and cheese. These are divine!

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5 from 39 votes

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Ingredients

• 2 tablespoons unsalted butter
• 2 shallots, sliced
• 2 garlic cloves, minced
• 1 ½ tablespoons tomato paste
• 1 (28 oz ) can fire-roasted tomatoes
• ⅔ cup cooking sherry
• ⅓ cup chicken stock
• 3 tablespoons brown sugar
• ½ teaspoon dried basil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¾ cup heavy cream
• 1 sheet puff pastry, thawed if frozen
• 1 large egg + 1 teaspoon water, beaten together for egg wash
• 1 ½ cups freshly grated sharp cheddar cheese
• freshly snipped chives for garnish

Instructions 

• Preheat the oven to 425 degrees F.
• Heat the butter in a saucepan over medium-low heat. Add in the shallots and garlic, cooking until soft and slightly golden, stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.
• Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Stir in the heavy cream. Taste and season additionally with salt and pepper if needed – it might, depending on your tomatoes.
• Place 4 ramekins on a baking sheet. Use one of the ramekins to cut rounds in the sheet of puff pastry - you want 4 of them.
• Ladle the tomato soup evenly into the ramekins. I like to use the larger ramekins that hold about 6 ounces in capacity.
• Sprinkle about ¼ cup grated cheese on top of the soup. Top with a round of the puff pastry. Brush the pastry with egg wash then sprinkle with 1 to 2 more tablespoons of cheese. Repeat with remaining ramekins.
• Bake for 20 to 25 minutes, until the puff pastry is golden and puffed and cooked through. Serve with a sprinkling of chives.

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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