Creamy Roasted Veggie Tomato Soup with Cheddar Puff Tops

Ingredients — Roasted Vegetables:

• 1–2 teaspoons olive oil
• Pinch of salt
• 3–6 garlic cloves, skin on
• 1–2 carrots, peeled and chopped
• ½–1 red bell pepper, cut into chunks

Ingredients — Soup:

• ¾ cup heavy cream
• 2 tablespoons unsalted butter
• ¼ teaspoon black pepper
• 3 tablespoons brown sugar
• 2 shallots, thinly sliced
• ⅓ cup chicken stock
• ¼ teaspoon salt
• 1 can (28 oz) fire-roasted tomatoes
• 1 ½ tablespoons tomato paste
• ½ teaspoon dried basil
• 2 garlic cloves, minced

Ingredients — Cheddar Puff Pastry Tops:

• Fresh chives, chopped (for garnish)
• 1 large egg + 1 teaspoon water (for egg wash)
• 1 sheet puff pastry, thawed
• 1 ½ cups grated sharp cheddar cheese

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Instructions:

1. Preheat the oven to 425°F (220°C).
2. Place carrots, red pepper, and whole garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 20–25 minutes until soft and caramelized. Squeeze garlic from skins and set aside.
3. Melt butter in a large saucepan over medium-low heat. Add shallots and minced garlic; cook 8–10 minutes until soft and lightly golden.
4. Stir in tomato paste and cook for 5 minutes to deepen flavor.
5. Add roasted vegetables, fire-roasted tomatoes, chicken stock, brown sugar, dried basil, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
6. Carefully blend the soup until completely smooth, then return it to the pot over low heat.
7. Stir in the heavy cream and adjust seasoning to taste.
8. Place four 6-oz ramekins on a baking sheet. Cut four puff pastry rounds using a ramekin as a guide.
9. Ladle hot soup into ramekins, sprinkle about ¼ cup cheddar on each, top with pastry rounds, brush with egg wash, and add 1–2 tablespoons more cheddar.
10. Bake at 425°F for 20–25 minutes until pastry is puffed, golden, and crisp.
11. Garnish with chopped chives and serve hot.