Tomato Bisque With Puff Pastry Crust

An easy to do soup made very special with a store bought puff pastry topper.

• Ready In: 55 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 1  small onion, chopped
• 1  tablespoon garlic, minced
• 2  tablespoons olive oil
• 1 (28 1/2ounce) can  whole peeled plum tomatoes
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
•  salt & freshly ground black pepper
• 1  cup tomato juice
• 1⁄2 cup heavy cream
• 4  ounces  goat cheese, cut into 4 slices
• 1  sheet frozen puff pastry, thawed
• 1  egg yolk
• 1⁄4 cup milk

Directions

1. In large saucepan over medium heat, cook onion and garlic in oil until softened. Add tomatoes and bring to a boil, then reduce to a simmer. Add seasonings and simmer for about 30 minutes. Add tomato juice; puree in a blender. Add heavy cream and heat until very hot.
2. Cut rounds of puff pastry about 1/2-inch larger than the size of your soup bowls. Refrigerate pastry between sheets of wax paper. Mix egg yolk and milk for egg wash in a small bowl.
3. Preheat oven to 400 degrees. Place hot soup into bowls. Add a slice of goat cheese to each bowl. Wet the rim and outside edge of the bowl, and top each with a round of puff pastry. Press on the edges of the dough so it sticks to the bowl. Brush a thin layer of egg wash all over pastry and place bowls on a baking sheet in oven. Bake for 5-10 minutes until pastry is nicely browned. Serve immediately.