Make tomato soup with pastry hats

By Drum Digital
09 June 2014

Your kids will love dipping these delicious little pastry hats into this hearty tomato soup. And of course this nutritious dish is the perfect meal for babies over nine months too – just remember to leave the salt.

Tomato soup with pastry hats

Note: Pastry can’t be cooked in a microwave oven so rather bake individual puff pastry shells in the oven. Cook the soup in the microwave and cover with the pastry shells.

  • Makes 1,8 litres
  • Preparation time: 20 min
  • Cooking time: 10-15 min

You’ll need

  • 1 roll (400 g) puff pastry, thawed
  • 1 egg yolk
  • 1 onion, chopped
  • oil
  • 2 garlic cloves, crushed
  • 125 ml (½ c) chopped soup celery
  • 3 bay leaves
  • 1 litre (4 c) vegetable stock
  • 2 cans (400 g each) butter beans
  • 200 g spinach
  • 45 ml (3 T) sun-dried tomato pesto
  • 5 ml (1 t) smoked paprika
  • salt and freshly ground black pepper
  • juice and zest of 1 lemon

Do this

  1. Preheat the oven to 200 °C.
  2. Roll out the puff pastry and cut out circles the same size as the top of the soup mugs used for serving. Place the pastry circles on a baking sheet, brush with egg yolk and bake until done, golden and puffed. Set aside.
  3. Put the onion and oil in a glass bowl and microwave for 2 minutes or until the onion is soft.
  4. Add the remaining ingredients and microwave for 5-7 minutes or until the soup comes to the boil and is fragrant.
  5. Spoon the soup into mugs and cover with the pastry shells. Serve hot.

Tip: Cooked pastry shells can be frozen in a plastic container with a lid. Thaw them at room temperature, not in the microwave or they’ll go soft. Place them on top of the mugs when ready.

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