I am loving soup season, and this year one of my new favorites is this roasted tomato Boursin soup recipe. I found it on TikTok and have since updated it to fit my own taste preferences. It takes just a bit of prep work and mixes together for a rich and creamy soup that is comforting and ideal for a busy weeknight.
Roasted Tomato Boursin Soup
Tomato soup was a favorite classic lunch when I was a child, and that definitely carried over to adulthood. My mama always served it with a grilled cheese sandwich, and somehow that idea of tomato soup and cheese just went together perfectly.
Now, the two are combined by adding the creamy and herbed Boursin cheese to the soup. This recipe uses a basic roasting method then pulses everything together in a blender to give that rich thick texture that is ideal for dipping crusty bread into.
What to Serve with Tomato Soup
Tomato soup like this is a great meal all by itself, but if you are like me, soup always needs a little something on the side. Whether you are looking for something like this tasty cheesy garlic bread to dip into the soup or a sandwich like this creamy grilled chicken and cheese sandwich on the side, there are lots of options.
For a classic soup and salad luncheon, I like this paired with a simple dish like this classic Caprese salad. You could also pair with the avocado chicken salad with honey mustard for a full meal. Or, if you want something simple, it would go great with just some garlic herb-baked chicken breast and this spicy garlic pasta recipe.
- Boursin cheese
- Olive oil
- Black pepper
- Fresh basil
- Heavy cream
- Croutons or crusty bread
Handy Kitchen Tools
How to Make Tomato Boursin Soup
Preheat the oven to 425°F.
Wash your tomatoes and remove any stems. Peel the outer layer of the onion off and quarter it removing any stems from both ends. Cut the top off of the head of garlic leaving the base intact and the cloves still in the head.
Drizzle olive oil onto the bottom of a 9"x13" baking dish.
Place the tomatoes, quartered red onion, and a whole head of garlic into the baking dish.
Sprinkle with paprika, oregano, salt, and black pepper Toss to coat if desired.
Bake for 15 to 20 minutes until the tomatoes are bursting and the onion is browned.
Add the Boursin cheese and ¼ cup water to the dish.
Bake for an additional 15 minutes.
Scoop the tomatoes, cheese, onion, and any excess liquid and sauce from the baking dish into a bowl or blender.
Remove the head of garlic and carefully squeeze just the cloves out of the head and into the bowl with the other ingredients. Discard the peel and base of the head of garlic.
Pour the mixture into a blender or use an immersion blender and pulse for 1 minute or until the desired consistency is reached and all of the onion, garlic, and tomato are pureed.
Serve with fresh basil and a drizzle of fresh cream on top.
Frequently Asked Questions
I used a variety of cherry tomatoes and vine-ripened beefsteak tomatoes because that is what I had on hand. You can use any tomato for this recipe, but a fresh and fully ripe tomato is best. Heirloom, grape, cherry, aroma, and similar varieties can all create a tasty soup.
This is up to you and your preferences. If you prefer to not have the added texture of the peel in your final dish, you can easily remove the peel after they have baked and discard it before you blend the tomato with the rest of the ingredients.
If you cannot find Boursin cheese, you can substitute it with a few varieties of softer cheeses. Gorgonzola is a great choice. Other options include herbed goat cheese, feta, herbed cream cheese, or a similar brand, Alouette cheese spread.
This soup recipe is best served within 4 days of preparation. Store in an airtight container in the refrigerator then you can reheat the soup on the stovetop or in the microwave when ready to serve.
Yes. If you have leftover soup you can freeze it for up to 3 months. When freezing, let the soup cool completely before putting it in an airtight freezer storage container that has been dated and labeled. You can also pour it into freezer storage bags, remove all air from them, seal, then lay them flat on the freezer shelf until frozen. Then you can easily slide them upright to store side by side.
More Soup Recipes
Soups are in season year-round in our house, so we have tons of great ideas to share. Below are a few of my personal favorite recipes that include rich and creamy as well as light and brothy soups. Add these to your menu soon, or print the recipes to make later. You can also bookmark them to your browser or pin them to Pinterest so they are handy to access when ready to prepare.
- Creamy Beef Taco Soup Recipe
- The Easiest Chicken Noodle Soup Recipe
- Copycat Panera Bread Broccoli and Cheddar Soup Recipe
- Classic Slow Cooker French Onion Soup
- Easy Dutch Oven Cabbage Vegetable Soup Recipe
- Dutch Oven Tortellini Soup with Sausage
Ingredients for soup
- 1 pound tomatoes
- 1 onion
- 1 head garlic
- 1 (10.4 ounce) package Garlic & Fine Herb Boursin cheese
- 4 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 tablespoons heavy cream
- 1 tablespoon fresh basil, chopped
- Preheat the oven to 425°F.
- Wash your tomatoes and remove any stems. Peel the outer layer of the onion off and quarter it removing any stems from both ends. Cut the top off of the head of garlic leaving the base intact and the cloves still in the head.
- Drizzle olive oil onto the bottom of a 9"x13" baking dish.
- Place the tomatoes, quartered red onion, and a whole head of garlic into the baking dish.
- Sprinkle with paprika, oregano, salt, and black pepper Toss to coat if desired.
- Bake for 15 to 20 minutes until the tomatoes are bursting and the onion is browned.
- Add the Boursin cheese and ¼ cup water to the dish.
- Bake for an additional 15 minutes.
- Scoop the tomatoes, cheese, onion, and any excess liquid and sauce from the baking dish into a bowl or blender.
- Remove the head of garlic and carefully squeeze just the cloves out of the head and into the bowl with the other ingredients. Discard the peel and base of the head of garlic.
- Pour the mixture into a blender or use an immersion blender and pulse for 1 minute or until the desired consistency is reached and all of the onion, garlic, and tomato are pureed.
- Serve with fresh basil and a drizzle of fresh cream on top.
Adjust seasonings to your own preferences with additions of an Italian seasoning blend, dried basil, onion powder, or additional flavors you prefer if desired.
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Olivar SANTAMARIA First Cold-Pressed Premium Quality Extra Virgin Olive Oil Picual Variety, Spain, 25.3 Oz (750 ml)
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KitchenAid KHBV53IC Variable Speed Corded Hand Blender, Ice, 8 in
Amount Per Serving: Calories: 275Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 32mgSodium: 591mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 5g