This recipe delivers a remarkably flavorful roasted tomato soup, made easy by oven-roasting the vegetables first. The technique caramelizes the natural sugars, resulting in a depth of taste that rivals high-end restaurant versions. Perfect for using fresh garden tomatoes or store-bought, this soup features a creamy finish from Boursin cheese, making it an irresistible pairing with a classic grilled cheese sandwich.
Why Roasting Matters
Roasting tomatoes intensifies their sweetness and umami. The high heat breaks down cell walls, concentrating flavors. This is why professional chefs favor this method over simply boiling tomatoes. The addition of beef broth (though chicken or vegetable work too) further enhances the tomato flavor without making the soup taste meaty.
Ingredients You’ll Need
- Tomatoes: Roughly 3 pounds (8-10 medium/large). Any variety will work, though Roma or vine-ripened tomatoes offer the best balance of sweetness and acidity.
- Onion: 1 medium, diced. Yellow or white are ideal, but red can be substituted.
- Garlic: 6-8 cloves. Fresh is best; the flavor is far superior to powdered garlic.
- Carrot: 1 medium, sliced. This adds a subtle sweetness and balances the tomato acidity.
- Olive Oil: 4 tablespoons. For coating the vegetables before roasting.
- Seasoning: Kosher salt and black pepper to taste.
- Boursin Cheese: 5.3 ounces (one standard package). This soft, creamy cheese, flavored with garlic and herbs, is the secret to the soup’s luxurious texture. If unavailable, a garlic and chive cream cheese makes a good substitute.
- Basil: 10-12 fresh leaves or 1 teaspoon dried.
- Balsamic Vinegar: 1 teaspoon. Adds a touch of acidity and complexity.
- Broth: 24-32 ounces beef broth (or chicken or vegetable broth). Beef broth deepens the tomato flavor without imparting a meaty taste.
Step-by-Step Instructions
- Preheat and Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast the Vegetables: Quarter tomatoes, removing stems if necessary. Add diced onion, minced garlic, and sliced carrots to the tomatoes. Coat everything with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- Roasting Time: Cook for 50-60 minutes, or until vegetables are slightly charred and softened. The edges should be browned.
- Blend: Scrape roasted vegetables into a blender. Add Boursin cheese, basil, balsamic vinegar, and enough broth to facilitate blending.
- Smooth and Heat: Process until smooth. Taste and adjust seasoning. Heat the soup in a pot on the stovetop until warm.
Storage and Serving
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This soup freezes exceptionally well. Pour into silicone trays for single servings and transfer to zip-top bags for long-term storage. Serve with a grilled cheese sandwich or alongside a fresh salad.
This recipe isn’t just about convenience; it’s about unlocking the full potential of tomatoes. The roasting process creates a depth of flavor that elevates this soup from a simple weeknight meal to a gourmet experience.
