Tomato Soup Pot Pies: A Cozy Halloween Dinner Dream 🥧🍅

Jump to recipe. If you’re craving a cozy fall meal, these Tomato Soup Pot Pies are a must! Creamy, flavorful tomato soup topped with a golden, flaky puff pastry is just about the ultimate comfort food. This recipe is super simple, too, making it an ideal Halloween dinner to warm you up before (or after) trick-or-treating. And let’s be real – there’s something about a bubbling, golden-crusted pot pie that feels perfectly magical for spooky season!

Why You’ll Love This Recipe:

• Make-Ahead Friendly: The tomato soup can easily be prepped in advance, so when dinnertime hits, all you need to do is pour it into bowls, top with pastry, and bake.

• No-Fuss Topping: Puff pastry is a lifesaver here, bringing all the flaky, buttery goodness without any heavy lifting. Plus, a little sprinkle of cheddar on top takes these over the top.

• Endless Possibilities: Serve with grilled cheese dippers, a grilled cheesy bread, or just let the pot pie stand alone in all its cheesy glory.

Let’s Talk Soup

This tomato soup isn’t your basic blend – it’s made with fire-roasted tomatoes for a bit of smoky depth, and a splash of sherry adds a warm, savory note. It’s creamy, a bit tangy, and loaded with flavor, turning tomato soup skeptics into fans.

How to Make Tomato Soup Pot Pies

1. Start with the Soup: Make a batch of your favorite tomato soup (or use my fire-roasted, sherry-splashed version, listed below!). This can be done a day or two in advance to keep things simple on Halloween night.

2. Prep the Pot Pies: Ladle the soup into ramekins or oven-safe bowls, filling each one about 3/4 full. Cut rounds of puff pastry to fit over the bowls, allowing a bit of overhang for that classic pot pie look.

3. Top with Cheese and Bake: Grate a little cheddar cheese directly onto the soup before laying the pastry over the top. Brush the pastry with a little egg wash for extra shine, then bake at 400°F for 20-25 minutes, until it’s golden, puffy, and crisp. (When I filmed my video, I forgot to do this, but trust me you should not skip this step!)

4. Serve and Enjoy: Pull these beauties out of the oven and serve immediately! The pastry will be warm, buttery, and flaky, and the soup beneath will be perfectly cozy and creamy.

Extra Halloween Tips

If you’re feeding a crowd, consider a chili bar with plenty of toppings as an option – easy, fun, and endlessly customizable! But if you’re craving that classic tomato soup vibe with a twist, these pot pies are perfect, bringing both cozy comfort and a little kitchen magic to your table.

Happy Halloween, and enjoy your warm bowls of deliciousness!

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Tomato Soup Pot Pies Recipe

Serves: 4-5

Ingredients:

• 2 tablespoons butter

• 2 garlic cloves, minced

• 2 shallots, diced

• 1 ½ tablespoons tomato paste

• 1 (28 oz ) can fire-roasted tomatoes

• ⅓ cup chicken stock

• ⅔ cup cooking sherry

• ¾ cup heavy cream

• 2 tablespoons brown sugar

• ½ teaspoon dried basil

• ¼ teaspoon salt

• Fresh cracked pepper

• 1 sheet puff pastry, thawed if frozen

• 1 large egg + 1 teaspoon water, beaten together for egg wash

• 1 ½ cups freshly grated sharp cheddar cheese

Instructions

1. Preheat your oven to 425°F.

2. In a saucepan over medium-low heat, melt the butter. Add shallots and garlic, stirring occasionally, and cook until softened and slightly golden, about 5-6 minutes. Stir in the tomato paste and let it cook for 3-4 more minutes.

3. Add the tomatoes, sherry, chicken stock, brown sugar, basil, salt, and pepper, and bring everything to a low boil. Reduce the heat to a simmer, allowing the flavors to blend for about 20 minutes.

4. Carefully transfer the soup to a blender and puree until smooth, then pour it back into the pot over low heat. Stir in the heavy cream and seasonings. Taste and adjust seasoning with additional salt and pepper as needed.

5. Set 4-5 ramekins on a baking sheet. Using one of the ramekins as a guide, cut 4-5 squares from the puff pastry sheet. Ladle the soup into the ramekins, filling each.

6. (I forgot to video this step, but don't skip it - it's divine!!) Sprinkle ¼ cup of grated cheese over each ramekin of soup, then place a puff pastry round on top. Brush the pastry with egg wash and sprinkle with an additional 1-2 tablespoons of cheese.

7. Bake for 20-25 minutes or until the puff pastry is golden, puffed, and fully cooked.