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Recipes Nugget Markets Signature Recipes

Tomato Soup en Croûte

Prep time
30 minutes PT30M
Cook time
2 hours PT2H
Yield
6 servings
Difficulty
3 out of 5 on the difficulty scale
Winter Warmer Tomato Soup “en Croute” Nugget Markets signature recipes

For a fun twist on traditional tomato soup, try serving this winter warmer in ramekins with flaky baked pie crust on top.

Ingredients

Tomato Soup:

  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic
  • 1 yellow onion, peeled and diced
  • 1 fennel bulb, chopped
  • 1 large parsnip, chopped
  • 2 carrots, chopped
  • 1 tablespoon crushed red chili flakes
  • 1 small can (6 ounces) tomato paste
  • 6 sprigs fresh Italian parsley
  • 6 sprigs fresh thyme
  • 4 leaves fresh sage
  • 2 bay leaves
  • 2 stalks celery, chopped
  • 3 tablespoons honey
  • 3 pounds tomatoes, peeled, cored, and chopped
  • 1 quart vegetable broth
  • 1 cup heavy cream
  • Kosher or sea salt, to taste
  • Cracked black pepper, to taste

Top Crust:

  • 1 frozen pie crust
  • 1 whole egg, whisked, for egg wash

Preparation

Preheat oven to 400ºF.

In a heavy-bottomed pot, heat olive oil over medium heat. Add garlic, onions, fennel, parsnip, and carrots and sauté 15 minutes, until just caramelized. Add crushed red chili flakes and tomato paste and cooking for another 5 minutes.

Tie herbs together in a bundle with kitchen twine to create a bouquet garni. Add herb bundle, celery, honey, tomatoes, and broth to the pot, then lower heat and simmer about 1 hour. Stir every 10–15 minutes to avoid scorching vegetables on the bottom. After an hour, taste soup and adjust seasoning.

Meanwhile, thaw pie crust to room temperature. Cut 6 equal circles out of the pie crust using a ramekin as a guide. The diameter of the dough should be slightly larger than that of the ramekin.

When the soup has finished cooking, remove bouquet garni and stir in the cream. Take the soup off the heat and blend until smooth using an immersion blender. Once smooth, divide soup evenly among 6 oven-safe ramekins, each with a volume of 1–1½ cups.

Cover each ramekin with a pie crust cut-out, pressing the dough to the edges. Cut a small slit in the center of each to vent the steam, then brush the tops with egg wash. Place ramekins on a sheet pan, then transfer to the oven.

Bake for about 30 minutes, or just until the crusts are golden brown. Carefully remove ramekins  from the sheet pan and let cool for 10 minutes before serving.

Glossary:

bouquet garni

A small bundle of herbs tied with string. It is used to flavor stocks, braises, and other preparations. Usually contains bay leaf, parsley, thyme, and possibly other Aromatics.