Winter and soup go hand-in-hand, which is why we’re excited to share one of our faves from the Brocc Your Body Seriously So Good Cookbook in Customization 2 of the Winter Box—Pantry Tomato Soup With Puff Pastry! The cookbook is filled with satisfying and healthy recipes that will make sure you always have an answer to the question, “what’s for dinner?”

For even more recipes, tips, and tricks, follow Carissa from Brocc Your Body on Instagram, @broccyourbody.

 

 

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Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 1 small yellow onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 (28-ounce) can diced tomatoes (undrained) 
  • 1 ½ cups chicken or vegetable broth
  • 3 tablespoons chopped fresh basil or 1 teaspoon dried basil
  • 2 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup heavy cream
  • 1 egg

Directions:

  • Preheat the oven to 400°F. 
  • Line a sheet pan with foil

For the Soup:

  1. Heat the olive oil in a large dutch oven or large soup pot over medium heat
  2. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, 5 to 7 minutes
  3. Add the diced tomatoes and their juices, the broth, basil, tomato paste, salt, and pepper, and stir to combine
  4. Bring the soup to a boil, reduce the heat to low, cover, and simmer for 15 minutes
  5. With an immersion blender (or in small batches in a stand blender with the steam vent in the lid open), blend the soup until smooth. Mix in the heavy cream and taste for additional salt or pepper as needed.

For the Puff Pastry:

  1. Ladle the soup into four 10-ounce ovenproof bowls (we recommend the Brocc Your Body Mini Round Ceramic Cocotte Set in Customization 2 of the Winter Box!)
  2. Set the bowls on the foil-lined sheet pan
  3. Place the puff pastry on a piece of parchment paper or a work surface lightly dusted with flour.
  4. With a knife, cut out four rounds ½ inch to 1 inch wider in diameter than the top of the soup bowl (you want a ¼ to ½ inch overhang all around).
  5. Brush the edges of the bowls with the beaten egg and place a puff pastry round on top of each bowl. 
  6. Pinch the edges of the puff pastry to the rim of the bowl to seal closed. Brush the top of the pastry with the beaten egg wash.
  7. Slide the sheet pan into the oven and bake until the puff pastry is golden brown, 12-14 minutes.
  8. Serve sprinkled with some flaky sea salt.

 

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xx, The FabFitFun Team