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Tomato-Basil Soup en Croute Recipe

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This recipe for Tomato-Basil Soup en Croute, by , is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julie Bielawski

Category:
Category:

Ingredients:  
Ingredients:  
4 c. peeled, seeded and chopped tomatoes (about 4 - 6 large)
4 c. tomato juice
1/3 c. fresh basil leaves
1 c. low-fat milk
1/4 - 1/2 t. salt
1/4 - 1/2 t. black pepper
4 oz. reduced fat cream cheese, softened and cut into cubes
2 - 3 T. sugar
2 puff pastry sheets, thawed

Directions:
Directions:
Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes. Add basil.
In batches, place tomato mixture and basil in a food processor or blender; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add sugar to cut the acidity and to taste, Add cream cheese, stirring well with a whisk, and cook over medium heat until thick, about 5 minutes.
Ladle soup into oven-proof bowls, On floured surface, roll each sheet of pastry to large enough size so that each sheet can be cut into fours and cover tops of bowls with some overlap. Carefully fit pastry over the tops of the bowls and slightly crimp the edges to the bowl so that it is secure, Be sure the pastry does not touch the soup.
Place bowls on cookie sheet and bake at 400 for 15 to 20 minutes or until pastry has puffed and golden brown.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Be careful - the soup is extremely hot inside the pastry cover.

 

 

 

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