Tomato Soup Pies with Cheddar Puff Pastry

These Tomato Soup Pies are a cozy fall dinner party dream! Creamy tomato soup topped with shredded cheddar and puff pastry, baked until golden and melty with cheese. These are divine!

Halloween dinner is served!

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

Tomato Soup Pies with Cheddar Puff Pastry

I know I know! ANOTHER recipe with puff pastry. It happens to be one of my favorite things – 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 it was a tradition of his. And I’m ALL ABOUT tradition. Like, I’m obsessed with tradition for my kids. So I started making tomato + grilled cheese soup for trick-or-treaters.

tomato soup

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 in advance!) and the grilled cheese can be served in a variety of ways.

As a footnote, I also made a chili bar for Halloween which is another favorite idea. Toppings galore!

tomato soup

This recipe is nothing very new. We are talking about my tomato soup – tea best Nordstrom copycat tomato basil soup – this is a dish I’ve been making for years and years. I served this in many different ways, I put a spicy twist on it and instead of making grilled cheese dips, make I 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 lot of flavor with a hint of sherry.

It’s phenomenal!

tomato soup

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

To bring this to life, I make a batch of my tomato soup. This can easily be done in advance. I spoon it into ramekins or oven-safe soup bowls, then add a sprinkle of shredded cheddar cheese.

Then I place a round of puff pastry on top. I cut the rounding with the edge of the glass. Then I add a pinch of cheddar too.

Tomato Soup Pies with Cheddar Puff Pastry

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

Finally, I add a pinch of chives.

Then it’s time to dip the spoon!

Tomato Soup Pies with Cheddar Puff Pastry

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

Tomato Soup Pies with Cheddar Puff Pastry

I didn’t think tomato soup would bring any comfort, but it just happened.

Tomato Soup Pies with Cheddar Puff Pastry

Tomato Soup Pies

Tomato Soup with Cheddar Puff Pastry

These Tomato Soup Pies are a cozy fall dinner party dream! Creamy tomato soup topped with shredded cheddar and puff pastry, baked until golden and melty with cheese. These are divine!

  • Preheat the oven to 425 degrees F.

  • Heat the butter in a pan over medium-low heat. Add the scallions and garlic, cooking until softened and lightly browned, stirring occasionally, about 8 to 10 minutes. Add the tomato paste and cook for another 5 minutes. Add the tomatoes, sherry, chicken broth, brown sugar, basil, salt and pepper and bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.

  • Transfer the soup to a powerful blender and blend carefully until puree. Transfer back to the pan over low heat. Add the cream. Taste and season additionally with salt and pepper if necessary – you can, depending on your tomatoes.

  • Place 4 ramekins on a baking sheet. Use one of the ramekins to cut rounds into the puff pastry sheet – you want 4 of them.

  • Spoon the tomato soup evenly into the ramekins. I like to use larger ramekins, with a capacity of about 180 grams.

  • Sprinkle about ¼ cup of shredded cheese over the top of the soup. Cover with a round of puff pastry. Brush the dough with egg and sprinkle with another 1 to 2 tablespoons of cheese. Repeat with remaining ramekins.

  • Bake for 20 to 25 minutes, until the puff pastry is golden, puffed and cooked through. Served with a sprinkle of chives.

Tomato Soup Pies with Cheddar Puff Pastry

Hot tub with tomato soup!

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