Roasted Tomato Soup with Puff Pastry (En Croute)

Ingredients: (Conversion Chart)

• 1½ pounds ripe tomatoes, roughly chopped
• 2 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 2 tablespoons butter
• ¼ cup shallots, peeled and diced
• ¼ cup flour
• ½ cup tomato paste
• 1 cup red wine
• 2 cups water
• 4 1½-ounce puff pastry rounds cut to fit top of oven-safe soup bowls or crocks
• ½ egg, beaten

Directions:

1. Preheat oven to 350°F. In medium bowl, toss tomatoes with olive oil, salt, and pepper. Transfer to a baking sheet, cover with foil, and roast for 30 minutes, until tender.
2. Once tomatoes are cooked, heat a large soup pot on medium heat. Melt butter. Add shallots and cook on low heat for 10 minutes, until they are heated through but not browned. Sprinkle flour over the mixture, stir, cook for another 5 minutes, and add tomato paste.
3. Add red wine and stir well. Add roasted tomatoes and any pan drippings from roasting pan. Continue stirring mixture for another 10 minutes.
4. Add water and bring to a simmer. Stir well and season with salt and pepper. Let soup simmer for 90 minutes, stirring occasionally.
5. Pureé soup and push through a fine mesh strainer; discard the solids.
6. Ladle into oven-safe soup bowls and top with puff pastry. Seal edges, brush with beaten egg, and bake at 400°F for 4 minutes, until pastry is golden brown.

Nutrition Info: