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The second course. I chose to serve a roasted tomato soup en croute for the second course. It's actually a roasted tomato-pepper-garlic-cream soup. “En croute” simply means baked in a pastry crust. In this case we cover the bowl with a piece of puff pastry and bake it in the oven. A super tasty soup that was very popular with my guests. Now I would like to tell you the story behind baking “en croute”.
Or give the name of the chef who first did this, but unfortunately I couldn't find anything about it. Of course, baking in a dough is well known from the “beef Wellington” and the salmon “en croute”. Now we are going to get started with this soup and you can do this a day in advance.
And this is how you make the Roasted Tomato Soup en croute:
-Preheat your oven to 200 degrees.
- Take a baking pan and line it with baking paper. Then we get to work on the vegetables.
- Cut the tomatoes into quarters. Clean the peppers and remove the seeds, then cut them into coarse pieces, and do the same with the white onions. You don't have to cut the garlic cloves, just remove the skin. Place everything on the baking tray and sprinkle with the herbs, salt, pepper and some olive oil. Place in the oven for about 30 minutes.
- Take a large stockpot and add the soup cubes and 400 ml water, then add the grilled vegetables. Let it all cook for 10 minutes. Then grab your immersion blender and blend it all into a smooth soup. You can then let the soup cool completely.
-On the day itself, scoop the soup into the bowls, then pour in some cooking cream. Then grease the edges of the bowl with the beaten egg. Then place a sheet of puff pastry on each bowl and press the edges well. Cut nice stars or other shapes from the two remaining sheets and stick these with egg on the sheets of puff pastry.
-Finally put the bowls in the oven at 200 degrees for 20 minutes until the puff pastry is a nice golden brown. The soup has become very hot in the meantime.
Roasted tomato soup and croute
It is best to let the bowls cool down before serving, because the soup is very hot because the bowls are closed with the dough. And afterwards: Delicious Happen.
Roasted tomato soup and croute
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And this is how you make it:
- First preheat your oven to 200 degrees. Roasted tomato soup and croute
- Take a baking pan and line it with baking paper. Then we get to work on the vegetables.
- Cut the tomatoes into quarters. Clean the peppers and remove the seeds, then cut them into coarse pieces, and do the same with the white onions. You don't have to cut the garlic cloves, just remove the skin. Place everything on the baking tray and sprinkle with the herbs, salt, pepper and some olive oil. Place in the oven for about 30 minutes.
- Take a large stockpot and add the soup cubes and 400 ml water, then add the grilled vegetables. Let it all cook for 10 minutes. Then grab your immersion blender and blend it all into a smooth soup. You can then let the soup cool completely. Roasted tomato soup and croute
- On the day itself, scoop the soup into the bowls, then pour in some cooking cream. Then grease the edges of the bowl with the beaten egg. Then place a sheet of puff pastry on each bowl and press the edges well. Cut nice stars or other shapes from the two remaining sheets and stick these with egg on the sheets of puff pastry.
- Finally, put the bowls in the oven at 200 degrees for 20 minutes until the puff pastry is a nice golden brown. The soup has become very hot in the meantime.
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Roasted tomato soup and croute
The best tomato soup ever!