Lisa Cooks

Roasted Tomato Soup

Boursin cheese is the key ingredient in this recipe
1 hour Total Time
20 minutes to prep
40 minutes to cook
Comments
4 servings
Adapted from the Six-Ingredient Solution cookbook, this is a simple recipe that requires some time, but not much effort. Do not skip the Boursin cheese because it adds a lot of flavor. If you want a dairy free tomato soup, Cook's Illustrated has a recipe for Creamless Creamy Tomato soup that I recommend.
vegetables soup gluten-free easy freezer

Notes

If you are not sure what to do with the other half of the Boursin, make a double recipe and freeze the leftovers. I've found the leftovers to be just as delicious as when fresh. The original recipe called for brown sugar instead of white, but I found it a pain to sprinkle over the tomatoes, so I use white instead. There is a tiny bit of extra flavor in the brown, so you can use that if you prefer.

Ingredients

Ingredients with an * are listed more than once.

Directions

  • Gather and prep ingredients. Set oven rack to upper-middle position. Preheat oven to 450°.
    Step 0
  • Line a rimmed baking sheet with foil.
    Step 1
  • Drain the tomatoes into a large measuring cup or bowl. Squeeze the tomatoes gently by hand to release juice from inside. Reserve the juice which should measure around 3 cups. Add water if there is not enough.
    Step 2
  • Place all tomatoes on the foil lined baking sheet. Sprinkle evenly with 1/2 tablespoon of sugar. Bake in the oven until the tomatoes start to brown and are dried a bit, about 30 minutes.
    Step 3
  • Melt butter in large pan over medium heat. Add onion, salt and pepper and cook until onions are browned, about 8 minutes.
    Step 4
  • Stir in the sugar and saute another minute.
    Step 5
  • Add chicken broth, reserved tomato juice and roasted tomatoes. Raise heat to high and bring to a boil. When boil starts, reduce the heat to low and simmer for 10 minutes.
    Step 6
  • Blend the soup using either a blender, an immersion blender stick, or food processor. Blend until smooth. You will get the best results a smoother soup with the blender. An immersion blender is the simplest method if you don't mind a thicker soup with potential chunks of tomato.
    Step 7
  • If you used a blender or food processor, return soup to pot. Whisk in Boursin cheese and heat over low heat until cheese is melted.
    Step 8
  • Season with salt and pepper to taste if needed. Serve.
    Step 9
  • Leftovers can be frozen.
    Step 10

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