Healthy Tomato Bisque En Croute

To peel the tomatoes, boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks. Quickly remove from the water, let it cool a few minutes and the skin will come right off.

Chop onions, carrots, celery and garlic using a food processor (10 cup) or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Season with salt and pepper & cook stirring often until soft, about 8-10 minutes. Add tomato paste & spices. Pour in chicken broth and San Marzano tomatoes. Cut up heirloom tomatoes, puree in food processor & add to the pot stirring well.

Reduce heat to low and simmer covered for 30 minutes.

Strain soup then return to the pot and add heavy cream and season if necessary.

Allow the soup to cool for two hours or overnight - in the refrigerator.

Divide the soup among six 8-ounce soup cups or bowls. (we only had/used 4 bowls) Roll out the puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. Try not to allow the dough to touch the soup. These may be made up to 24 hours in advance and covered with plastic in the refrigerator.

Preheat oven to 450 degrees.

Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 12-15 minutes, until the dough is golden brown. Do not open the oven in the first several minutes of cooking as the dough may fall. Serve immediately.