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Nutrition Facts
Serving Size 218 g
(Approx. 6 Servings)
Amount Per Serving
Calories 270 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 250 mg 10%
Total Carbohydrate 15 g 5%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 4 g
Vitamin A 40% Iron 6%
Vitamin C 30% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Charred Tomato Basil Soup En Croute
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

2 Tbsp extra virgin olive oil
1 cup(s) white onion, diced small
4 cloves of garlic, minced or sliced thinly
2 Tbsp sherry vinegar
1 jar of Four J Charred Tomato & Basil Sauce
1/2 cup(s) water
1 cup(s) heavy cream
1 puff pastry sheet, thawed
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Preheat oven to 425°F.
In a soup pot, add olive oil and sauté onions and garlic together until translucent.
Add sherry vinegar and continue to cook until vinegar has evaporated.
Add tomato sauce, water and heavy cream. Bring to a simmer, cook until soup thickens slightly, season as needed to taste.
While soup simmers, cut out puff pastry sheets into circles large enough to just overlap oven safe ramekins.
Fill each ramekin with soup and place cut puff pastry on top of each. Place ramekins onto a sheet pan and bake 15-20 minutes.
Soup is ready when pastry is puffed and nicely browned. Allow to cool slightly before serving.


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