Roasted Tomato Soup Pot Pie
This Roasted Tomato Soup Pot Pie layers a smooth, creamy roasted tomato soup with three melted cheeses under a golden, crispy puff pastry lid—delivering tomato soup, grilled cheese, and garlic bread flavors in one dish.
This Roasted Tomato Soup Pot Pie layers a smooth, creamy roasted tomato soup with three melted cheeses under a golden, crispy puff pastry lid—delivering tomato soup, grilled cheese, and garlic bread flavors in one dish.
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Preheat your oven. In a large baking dish, combine the quartered tomatoes, chopped red bell peppers, chopped onion, and the whole head of garlic with the top sliced off.
Drizzle the vegetables with olive oil and season with Italian seasoning and salt. Toss to combine.
Roast the vegetables until they are soft and caramelized.
Transfer the roasted vegetables to a large pot or Dutch oven. Squeeze the roasted garlic cloves out of their skins into the pot. Add the chicken stock.
Use an immersion blender to blend the soup until it is smooth and creamy.
Stir in the heavy cream and 1/4 cup of grated Parmesan cheese until well combined.
Ladle the hot soup into an oven-safe bowl or crock.
Top the soup with shredded mozzarella and cheddar cheese.
Drape a sheet of puff pastry over the bowl, pressing and crimping the edges to seal.
Brush the top of the puff pastry with beaten egg and sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake until the puff pastry is golden brown and puffed up.
While the pot pie is hot, mix the melted butter and minced garlic. Brush the garlic butter over the baked puff pastry.
Garnish with flaky sea salt and fresh chopped chives. Serve immediately.
Cool leftover pot pie completely, then cover and refrigerate for up to 3 days. Reheat gently in a 325°F oven until warmed through; the pastry will soften slightly but remain edible.
large baking dish for roasting vegetables · oven-safe bowl or crock for serving · immersion blender · pastry brush
Yes. Prepare the soup through step 6, cool completely, and refrigerate for up to 2 days. Reheat gently before transferring to your oven-safe bowl and topping with pastry.
The recipe instructs you to preheat your oven in step 1 but does not specify a temperature. Standard roasting is 400–425°F for vegetables; bake the pastry-topped pot pie at 375–400°F until golden brown.
Yes. Roasting garlic fresh gives deeper flavor, but 4–5 cloves of store-bought roasted garlic can substitute; add directly in step 4 and skip the roasting step.
Bake until the pastry is golden brown and visibly puffed. This typically takes 20–25 minutes, depending on your oven and pastry thickness. Watch for even browning.
Yes. Gruyère, fontina, or Swiss work well. Keep the total cheese amount similar (about 1/2 cup) and avoid very hard cheeses that won't melt smoothly.
