Roasted Tomato and Boursin Soup

Name: Roasted Tomato and Boursin Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 3 large tomatoes; 1 cup cherry tomatoes; 1 red onion, quartered; 1 head garlic, top sliced off; salt, to taste; 1 tsp paprika; 5.2 oz garlic and herb spreadable cheese (like Boursin); 1/2 cup heavy cream; croutons, for garnish; fresh basil leaves, for garnish; black pepper, to taste

This roasted tomato and Boursin soup combines caramelized tomatoes, roasted garlic, and creamy Boursin cheese for a smooth, rich comfort soup that requires minimal effort and delivers maximum flavor.

🌍American 🏷️Tomato soup 🏷️Roasted tomato soup 🏷️Boursin cheese 🏷️Creamy soup Soup

🏷️

🏷️Comfort food

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TikTok

Total

50 min

Servings

2

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 tbsp olive oil
3 large tomatoes
1 cup cherry tomatoes
1 red onion, quartered
1 head garlic, top sliced off
salt, to taste
1 tsp paprika
5.2 oz garlic and herb spreadable cheese (like Boursin)
1/2 cup heavy cream
croutons, for garnishoptional
fresh basil leaves, for garnishoptional
black pepper, to tasteoptional

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a baking dish, add olive oil, whole tomatoes, cherry tomatoes, quartered red onion, and the head of garlic.
3
Season generously with salt and paprika.
4
Roast for 30-35 minutes, or until the vegetables are soft and slightly charred.
5
Remove the dish from the oven, make a space in the center, and add the Boursin cheese.
6
Return to the oven and bake for another 5-10 minutes, until the cheese is melted and golden on top.
7
Remove from the oven. Squeeze the roasted garlic cloves out of their skins and discard the skins.
8
Transfer all the roasted vegetables, garlic, melted cheese, and any juices from the pan into a blender. Add the heavy cream.
9
Blend on high speed until the soup is completely smooth and creamy.
10
Pour the soup into a serving bowl. Garnish with croutons, fresh basil leaves, and a sprinkle of black pepper.

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Tips & Notes

Pro tips

Roast tomatoes cut-side down at high heat to develop caramelization and deepen flavor; don't stir them during roasting.
Squeeze roasted garlic cloves directly from their skins into the blender—they'll be buttery and easy to extract.
Blend the soup in batches if needed to avoid overfilling; a partially warm soup blends smoother than a piping-hot one.
Add Boursin cheese after blending and while the soup is still warm so it melts evenly; finish with heavy cream off heat to prevent curdling.

Substitutions

Heavy cream → crème fraîche or Greek yogurt (stir in after cooking to avoid curdling)
Boursin cheese → cream cheese with fresh dill and thyme (use 4 oz cream cheese plus 1 tsp mixed herbs)
Red onion → yellow onion (milder flavor, still caramelizes well)
Paprika → smoked paprika (adds subtle smokiness) or skip for a cleaner tomato flavor

Storage & make-ahead

Store refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking.

Equipment

blender or immersion blender · roasting pan

Common Questions

Can I make this soup ahead of time?

Yes. Prepare the soup through blending, then cool and refrigerate for up to 3 days. Reheat gently on the stovetop and stir in heavy cream before serving.