Clove-Infused Tomato Soup with Puff Pastry Lids

By Leite's Culinaria

Ingredients

1 stick (4 oz) unsalted butter
2 medium (9 oz) onions (halved and thinly sliced)
4 garlic cloves (finely chopped)
1/4 cup unbleached all-purpose flour
Three (28 ounce) cans whole, peeled tomatoes
1 cup store-bought or homemade chicken broth
1/2 teaspoon ground cloves
1 teaspoon red pepper flakes
1 1/2 teaspoons kosher salt
2 tablespoons honey
6 (6-by-6inch 15-by-15 cm) squares of frozen puff pastry (from 1 box)
1 egg (beaten with 2 tablespoons whole milk, for egg wash)

Prep Time20mins
Cook Time55mins
Servings6

Instructions

In a large saucepan over medium heat, melt the butter. Add the onions and garlic and cook, stirring often until the onions are soft and translucent, about 8 minutes.

Stir in the flour and cook, stirring constantly, until golden, 2 to 3 minutes. Stir in the tomatoes, chicken broth, cloves, red pepper flakes, salt, and honey. Simmer, stirring often, until thick and glossy, about 30 minutes.

Remove from the heat and use an immersion blender to purée until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth. Taste and adjust seasoning, if necessary.

Preheat the oven to 400°F (204°C).

Just before you're ready to bake the soup, pour the soup into six oven-safe, single-serving crocks or bowls.

Cover each serving with a pastry square, making a tent that covers the entire top of the crock. Use a brush to apply the egg wash.

Place the bowls on a rimmed baking sheet and bake until the pastry is flaky and golden brown, 15 to 20 minutes. Remove from the oven and serve immediately, but do warn your diners that the soup will be very hot.