Roasted Tomato Soup with Boursin Cheese

New Recipe! This roasted tomato soup is creamy, incredibly flavorful, and so easy as the oven does most of the work! If you have fresh garden tomatoes, this is a great use, and if you don’t- you can easily make this with tomatoes from the grocery store. Tomatoes, garlic, and a few other veggies get roasted in the oven until they’re rich and caramelized. It intensifies flavor in a way you can only get in the oven. Then you’ll quickly blitz it all up in the blender with Boursin cheese and herbs. (If you’re not familiar with Boursin cheese, scroll down for a photo in the recipe walkthrough.) This soup reminds me of something you’d buy at a restaurant or your favorite sandwich shop. It’s perfect along side a grilled cheese sandwich for dipping. At our house we’ve been making this non stop the past few weeks with our garden tomatoes. Sometimes I just make a batch to freeze and I can’t wait to pull it out all winter long.

Ingredients Needed

• Fresh tomatoes– You can experiment with different tomatoes you are growing, or from the store. Standard tomatoes, tomatoes on the vine, and romas all work great. Cherry tomatoes will have more seeds and tend to have a more acidic taste.
• Onion – yellow or white, but red works great if that’s what you’ve got.
• Fresh garlic – fresh works best, as opposed to garlic powder, or bottled garlic.
• Carrot – 1 carrot adds sweetness and also neutralizes tomato acidity
• Olive Oil
• Kosher Salt and Black Pepper
• Boursin Cheese – any flavor variety. This is a soft cheese similar to cream cheese, flavored with garlic and herbs. It adds delicious flavor and a silky texture to this soup. Look for it in the cheese section that’s usually near the deli with specialty cheeses. It may also be found near the cream cheese. I buy it in a 3-pack at Costco for a great price! If you can’t find it, I bet that a garlic and chive cream cheese would be a good substitute.
• Basil – fresh if you have it, or dried is just fine
• Balsamic Vinegar
• Beef Broth – beef broth may seem like a strange addition here, but I learned years ago that it pairs particularly well with tomato based soups and sauces. It does not impart any “beefy” flavor, it simply enhances the tomato flavor. That being said, you can feel free to substitute vegetable or chicken broth.

How to Make Roasted Tomato Soup with Boursin

Below you’ll find a quick overview so you can get a summary of how this recipe is made. Continue scrolling for the full printable recipe card!

1. Preheat oven to 425℉. Line a standard rimmed baking sheet (18×13-ish) with parchment paper and set aside.
2. Quarter tomatoes, removing stems and tough cores if needed. Everything will be blended at the end so no need to be meticulous. If the cores are small and softer, I don’t even worry about removing that part.
3. Use your fingers to gently press out pulpy liquid and seeds from center of tomatoes, discarding pulp as you go. Place tomatoes in a large bowl.
4. Add chopped onion, garlic, and carrot to bowl.
5. Coat everything in olive oil, salt, and pepper and then spread out into a single layer.
6. Now the oven does all the word! Cook for 50-60 minutes (or slightly longer) until some of the vegetables start to get a slight char to the edges. Timing will vary based on the size of your cuts and your individual oven. I look for visual cues, like slight browning and even a little charring on some of the edges. Usually right around 60 minutes, but give it a little longer if it needs it.
7. Remove pan from oven. Use a rubber spatula to scrape cooked veggies, oil, and browned bits from pan into the center of the pan. Lift up the parchment and use it to transfer mixture to the blender, scraping everything in.
8. Add Boursin cheese, basil, and balsamic to blender and add broth (or enough of the broth to be able to process mixture.
9. Process mixture until smooth. Sample and add more salt and pepper to taste, if needed.
10. Pour soup into a pot on the stove to heat to desired temperature and keep warm.