Creamy Roasted Tomato Soup with Mozzarella Pastry Crust
Forget about a grilled cheese sandwich with your tomato soup—make this instead! This creamy roasted tomato soup is a delightful twist on a classic favourite. I can’t tell you enough how incredibly delicious this soup is! It’s absolutely comforting, and the addition of a mozzarella pastry crust elevates this dish to a whole new level. Perfect for cosy nights in, it’s easy to make and incredibly satisfying. You can find the full recipe with measurements at the end of the description, or simply tap the ‘Jump to Recipe’ button at the top of the post.
Simple Ingredients, Big Flavours
This recipe shines with a handful of simple ingredients that pack a punch. Start with San Marzano tomatoes, renowned for their sweet and rich flavour, which forms the base of this soup. You can also use different varieties of tomatoes for a more complex flavour. Combine them with a whole garlic bulb, which adds wonderful depth, and a shallot for a hint of sweetness. Fresh basil brings a fragrant aroma and brightens the dish, while a drizzle of chilli oil adds gentle heat, balancing the creamy richness. For roasting, opt for regular olive oil rather than extra virgin; the latter is best for drizzling raw due to its strong flavour, while regular olive oil holds up beautifully under high heat, enhancing the roasting process.
Simple Steps for Perfect Creamy Roasted Tomato Soup with Mozzarella Pastry Crust
Creating this soup is a breeze! Start by preparing your dough and letting it rise while you roast the vegetables to enhance their sweetness and flavour.
Toss the tomatoes, shallot, garlic, and basil in olive oil, season well, and roast until soft and bursting with juices.
Once roasted, blend everything together with rich double cream for that creamy consistency we all crave.
Strain the mixture to achieve an ultra-smooth soup, and don’t forget to adjust the seasoning to your taste!
Now, once the dough has risen, transfer it to a lightly oiled surface. Knead for a few minutes, then divide it into two portions.
Flatten each ball slightly and place the grated mozzarella in the centre.
Fold the edges to seal the cheese,
then gently roll it into a circle.
Cover each bowl with the pastry, sealing the edges tightly around the rim.
Brush the pastry with egg wash and sprinkle with sesame seeds.
Pop them in the oven until the pastry is golden brown and irresistible.
The full recipe with measurements is available at the end of the description, so scroll down!
Customising Your Creamy Roasted Tomato Soup with Mozzarella Pastry Crust
Feel free to get creative with this recipe! You can substitute San Marzano tomatoes with any ripe, juicy tomatoes you have on hand. If you’re after a lighter version, replace the double cream with single cream or vegetable broth for a vegan option. For an extra flavour boost, consider adding a splash of balsamic vinegar or a sprinkle of smoked paprika. If you’d like to make this dish dairy-free, simply omit the mozzarella in the pastry crust or use a vegan cheese alternative that melts well, and substitute double cream with dairy-free cream or vegetable broth in the soup.
You May Also Like
Catch a quick video tutorial on our Instagram!If you enjoyed this recipe, you’ll also love our Roasted Butternut Squash and Pear Soup with Gorgonzola and our Stuffed Tomatoes with Béchamel Sauce—both dishes bring an extra layer of deliciousness to your table!
I’d love to hear your thoughts on this recipe! Please leave your feedback in the comments.
Happy Soup Season,
Izabella.
Description
Experience the comforting warmth of our Creamy Roasted Tomato Soup with Mozzarella Pastry Crust! This delightful dish combines the rich, sweet flavours of roasted tomatoes, fragrant garlic, and fresh basil, blended into a velvety soup that’s both satisfying and nourishing. Topped with a golden, flaky pastry lid filled with gooey mozzarella, this recipe elevates traditional tomato soup to a whole new level of deliciousness. Perfect for chilly evenings or whenever you need a hearty meal, this soup is easy to prepare and guaranteed to impress family and friends. Serve it with a drizzle of chilli oil and a sprinkle of fresh basil for the ultimate comfort food experience!
Ingredients
For the Soup:
For the Pastry Crust:
For Garnish:
Instructions
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Prepare the Dough: In a glass, mix lukewarm water, sugar, and yeast. Let it sit for 10 minutes until frothy. In a large bowl, combine flour and salt. Add the yeast mixture and stir to combine. Knead the dough by hand until smooth and elastic (5-7 minutes). Cover and let rise in a warm place for 1 hour.
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Roast the Vegetables: Preheat the oven to 200°C (fan). Place the tomatoes (halve any large ones), shallot, garlic bulb, and basil in a baking dish. Drizzle with olive oil and season with salt, pepper, and paprika. Roast for 35-40 minutes until soft and bursting with flavour.
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Blend the Soup: Let the roasted vegetables cool slightly. Transfer tomatoes, shallot, and basil into a blender. Squeeze the roasted garlic out of its skin and add to the blender, along with the double cream and any juices from the roasting dish. Blend until smooth. For a super-smooth texture, strain the soup through a sieve. Adjust seasoning to taste.
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Shape the Pastry: Once the dough has risen, transfer it to a lightly oiled surface. Knead for a few minutes, then divide into two portions. Flatten each ball slightly and place grated mozzarella in the centre. Fold the edges to seal the cheese, then gently roll into a circle.
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Assemble the Soup: Preheat the oven to 190°C (fan). Pour the soup into two oven-safe bowls. Drizzle with chilli oil, a swirl of double cream, and a sprinkle of dried basil.
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Finish with Pastry: Cover each bowl with the pastry, sealing the edges tightly around the rim. Brush the pastry with egg wash and sprinkle with sesame seeds. Bake for 15 minutes or until golden and crisp.
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Serve and Enjoy: Serve the soup hot with its flaky, cheesy pastry lid. Garnish with fresh basil and enjoy the rich, creamy flavours paired with the crispy pastry!
Equipment
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Servings: 2 ServingCalories:994.5kcalTotal Fat:41.71gSaturated Fat: 18.52gTrans Fat: 0.62gCholesterol:83.63mgSodium:845.78mgPotassium:1483.17mgTotal Carbohydrate:130.38gDietary Fiber: 11.25gSugars: 17.04gProtein:28.41gVitamin A: 488.8IUVitamin C: 69.79mgCalcium: 339.94mgIron: 4.07mgVitamin D: 0.95IUVitamin E: 5.25IUVitamin K: 70.93mcgThiamin: 0.72mgRiboflavin: 0.47mgNiacin: 5.75mgVitamin B6: 0.92mgFolate: 186.3mcgVitamin B12: 0.3mcgPhosphorus: 471.88mgMagnesium: 104.75mgZinc: 3.2mg
Note
Notes
- Tomato Variety: Enhance the flavour by using a blend of tomatoes, such as San Marzano, Roma, vine-ripened, or cherry tomatoes, for a richer taste.
- Adjusting Creaminess: For a lighter soup, substitute double cream with single cream or reduce the quantity. Alternatively, you can omit the cream entirely and use vegetable broth for a refreshing twist.
- Pastry Options: If you're short on time, feel free to use store-bought puff pastry instead of making your own dough—it's a convenient and delicious option.
- Serving Suggestions: Serve the soup piping hot straight from the oven for the best experience.
- Storage: Store any leftover soup in an airtight container in the fridge for up to 3 days. Gently reheat on the stove or in the microwave when you're ready to enjoy it again.
- Freezing: The soup can be frozen before adding the pastry lid. Ensure it’s completely cooled before transferring to a freezer-safe container. Thaw in the fridge overnight before reheating.
- Spice It Up: I used chilli oil for an added kick, but you can opt for regular olive oil if preferred. Consider adding chilli flakes during the blending process for an extra layer of heat.
- Make Ahead: The soup can be prepared in advance and simply assembled with the pastry on the day of serving for convenience.
- Pastry-Free Option: For a lighter option, you can skip the pastry crust entirely.
- Add-Ins: Feel free to include bell peppers when roasting the tomatoes for an additional depth of flavour.
