Tomato Soup with Boursin Cheese
A smooth, richly flavored tomato soup made with oven-roasted tomatoes, onion, and an entire head of garlic, then blended with creamy Garlic & Fine Herbs Boursin. A finishing touch of heavy cream and fresh basil gives the soup an elegant, velvety finish.
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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.