Creamy, comforting, and ready in about 45 minutes, tomato soup with boursin cheese turns roasted tomatoes, onion, and a whole head of garlic into a smooth, deeply flavored soup. Herb cheese adds richness while fresh basil and cream make every bowl feel a little more special.
This is a great soup to make when you want something cozy without spending the whole afternoon at the stove. Most of the flavor develops in the oven, where the tomatoes soften, the onion browns, and the garlic becomes mellow and almost buttery.
Adding the creamy herb cheese directly to the roasting dish is what makes this soup especially convenient. Once everything is hot and softened, you simply blend it together until velvety. There is no complicated roux or long simmering time required.
A drizzle of heavy cream and a little fresh basil at the end balance the roasted flavors beautifully. Serve it for a quick lunch, a simple dinner, or alongside a warm sandwich when you are craving classic tomato soup with a richer, more savory finish.
Boursin Tomato Soup Ingredients
You only need a relatively short list of ingredients to create a surprisingly rich soup. Roasting them together helps concentrate their flavors before blending.
- Fresh tomatoes: Roma or vine-ripened tomatoes work well because they soften quickly and develop concentrated tomato flavor during roasting.
- Garlic: An entire bulb becomes sweet and mellow in the oven, giving the soup depth without harsh raw garlic flavor.
- Onion: Quartered onion caramelizes around the edges and adds natural savory sweetness.
- Extra-virgin olive oil: Helps the vegetables roast evenly while contributing richness to the finished soup.
- Paprika: Brings warm, earthy flavor that complements the tomatoes.
- Dried oregano: Adds an herbal note that works especially well with the seasoned cheese.
- Salt and black pepper: Essential for bringing out the natural sweetness and savoriness of the roasted vegetables.
- Garlic and herb soft cheese: Melts into the roasted vegetables and gives the soup its creamy texture and distinctive herb flavor.
- Water: Loosens the mixture enough for smooth blending without making the soup too thin.
- Heavy cream: Used as a finishing drizzle for additional richness.
- Fresh basil: Adds freshness and color just before serving.
Cooking Steps
STEP 1: Heat your oven to 425°F. Wash the tomatoes, remove the stems, and cut them in half. Peel the onion and divide it into quarters. Trim the top from the garlic bulb just enough to expose the cloves while keeping the bulb intact.
STEP 2: Pour the olive oil into a 9-by-13-inch baking dish and spread it across the bottom. Add the tomatoes, onion, and prepared garlic bulb. Sprinkle everything with paprika, oregano, salt, and freshly ground black pepper, then gently coat the vegetables in the seasoned oil.
STEP 3: Roast the vegetables for about 15 to 20 minutes. You are looking for softened tomatoes that are beginning to burst and onion pieces with noticeably browned edges. Those roasted surfaces add more flavor to the finished soup.
STEP 4: Remove the dish carefully from the oven. Add the soft garlic-and-herb cheese directly among the roasted vegetables and pour in the water. Return the dish to the oven for approximately 15 minutes, allowing the cheese to melt and become lightly golden.
STEP 5: Take the roasted garlic bulb from the dish and carefully squeeze the softened cloves from their skins. Add those roasted garlic cloves back to the tomatoes, onion, melted cheese, and all the flavorful juices collected in the baking dish.
STEP 6: Transfer everything to a blender and process until completely smooth, usually about one minute. An immersion blender also works well if you place the ingredients in a deep, heat-safe container. Blend a little longer if you prefer an especially silky consistency.
STEP 7: Ladle the hot soup into bowls. Drizzle each serving with a little heavy cream and scatter finely chopped fresh basil over the top. Serve while warm.
What to Serve with Boursin Tomato Soup
A rich tomato soup pairs especially well with sides that offer some contrast in texture. Because this version is already creamy and savory, simple accompaniments usually work best.
- Grilled cheese sandwiches: Crisp, buttery bread and melted cheese turn the soup into a classic comfort-food meal.
- Toasted crusty bread: Thick slices of toasted bread are perfect for dipping into the smooth tomato soup.
- Simple green salad: A fresh salad adds a crisp, lighter element alongside the creamy soup.
Can I use an immersion blender?
Yes. An immersion blender is a convenient option for this soup and means you do not have to transfer very hot ingredients into a standard blender. Place the roasted ingredients in a deep pot or heat-safe container and blend until no pieces of tomato, onion, or garlic remain.
Helpful Tips
- Let the vegetables develop color. Browning on the onion and tomatoes adds deeper roasted flavor, so avoid removing them from the oven before they begin to caramelize.
- Squeeze the garlic carefully. Roasted garlic becomes extremely soft and hot. Allow the bulb to cool briefly before pressing the cloves from their skins.
- Blend to your preferred consistency. About one minute produces a smooth soup, but additional blending can make it even silkier.
Does the soup taste strongly of garlic?
Despite using a whole bulb, the flavor should not resemble sharp raw garlic. Roasting dramatically softens garlic’s intensity and brings out a sweeter, mellower character. It blends into the tomatoes and creamy herb cheese, providing depth rather than overwhelming the other ingredients.
Can I make this soup ahead of time?
Yes. You can prepare and blend the soup in advance, refrigerate it, and reheat it shortly before serving. For the freshest presentation, wait to add the heavy cream drizzle and chopped basil until the soup has been reheated and divided among serving bowls.
How to Store & Reheat
Allow leftover soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
Reheat individual portions gently in the microwave, stirring periodically so the creamy ingredients warm evenly. For larger amounts, transfer the soup to a saucepan and heat it over medium-low heat, stirring frequently until it is steaming and completely warmed through.
If the refrigerated soup thickens more than you would like, stir in a small splash of water while reheating. Add only a little at a time so you do not dilute the roasted tomato and herb flavors.
For longer storage, the blended soup can be frozen in a freezer-safe container for about 2 months. Leave a little room at the top for expansion. Thaw it overnight in the refrigerator and reheat slowly, stirring well to restore the creamy consistency.
Can I use different tomatoes?
Yes. Roma tomatoes are a reliable choice because they are meaty and roast well, but ripe vine tomatoes also work nicely. The most important thing is choosing flavorful, ripe tomatoes. Very watery tomatoes may produce a slightly thinner soup once everything has been blended.
Why add the cheese after roasting the vegetables?
Giving the tomatoes, onion, and garlic an initial roasting period allows them to soften and brown before the cheese is introduced. The cheese then melts during the second bake and combines with the vegetable juices without interfering with that early caramelization.
This two-stage roasting method gives you concentrated tomato flavor while keeping the creamy herb cheese smooth and rich. Once blended, the roasted vegetables, mellow garlic, seasonings, and melted cheese come together naturally, producing a comforting soup with very little hands-on work.
Tomato Soup with Boursin Cheese
Ingredients
For the roasted vegetables:
- 1 whole garlic bulb with the upper portion trimmed away to reveal the cloves
- 1 tablespoon paprika
- 1 pound Roma vine-ripened, or similar tomatoes, cut into halves
- 1 teaspoon freshly ground black pepper
- 4 tablespoons high-quality extra-virgin olive oil
- 1 medium onion peeled and divided into quarters
- 1 teaspoon dried oregano
- 1 teaspoon salt
For the soup base:
- 10.4 ounces Garlic & Fine Herbs Boursin cheese
- 1/4 cup water
For the garnish:
- 6 tablespoons heavy cream
- 1 tablespoon fresh basil finely minced
Instructions
- Heat the oven to 425°F. Rinse the tomatoes thoroughly, remove their stems, and slice them in half.
- Remove the papery outer skin from the onion, trim away the ends, and cut the onion into quarters.
- Slice the top from the garlic bulb so the cloves are exposed, keeping the base intact so the head remains together.
- Coat the bottom of a 9-by-13-inch baking dish with the extra-virgin olive oil.
- Arrange the halved tomatoes, quartered onion, and whole garlic bulb in the prepared dish. Season evenly with the paprika, dried oregano, salt, and black pepper.
- If desired, gently toss the tomatoes and onion in the dish so the vegetables are thoroughly coated with the oil and seasonings.
- Transfer the baking dish to the preheated oven and roast for 15–20 minutes, or until the tomatoes begin to burst and the onion develops a well-browned exterior.
- Carefully remove the baking dish from the oven.
- Place the Boursin cheese into the baking dish with the roasted vegetables, then add 1/4 cup water.
- Return the dish to the oven and continue baking for another 15 minutes, until the cheese has melted and is lightly golden.
- Transfer the roasted tomatoes, onion, melted cheese, and all accumulated juices and sauce from the baking dish to a blender or suitable mixing bowl.
- Remove the roasted garlic bulb and gently squeeze the softened cloves from their skins into the other ingredients. Discard the garlic skin and remaining base.
- Blend the mixture in a standard blender, or process it with an immersion blender, for approximately 1 minute. Continue until the tomatoes, onion, and garlic are fully puréed and the soup reaches the preferred consistency.
- Pour the finished tomato soup into serving bowls. Finish each portion with a drizzle of heavy cream and a scattering of finely chopped fresh basil for added richness, color, and fresh herbal flavor.