This Boursin tomato soup is a clever twist on a classic. It uses a popular technique where a whole block of herby Boursin cheese is roasted with fresh tomatoes, shallots, and garlic. The result is a deeply flavorful and exceptionally creamy soup.
The best part is how easy it is to prepare. Most of the cooking happens in the oven, and the whole dish comes together in about 30 minutes. It’s a wonderful weeknight meal that feels special without a lot of effort.
Why is Boursin Tomato Soup a Must-Try?
Roasting the tomatoes, garlic, and shallots concentrates their natural sweetness and creates a richer flavor base than simmering alone.
Using a whole wheel of Boursin adds creaminess and a complex garlic-herb flavor with one simple ingredient.
Blending everything together creates a velvety smooth texture and ensures all the roasted flavors are perfectly combined.
Ingredients for Boursin Tomato Soup
• Tomatoes: A mix of varieties like Roma, cherry, and heirloom tomatoes will give the soup the best, most complex flavor. If you only have one type, Romas are a solid choice.
• Boursin Cheese: The classic Garlic & Fine Herbs flavor is ideal for this recipe. Other soft, herbed cheeses could work in a pinch.
• Shallots: Shallots have a milder, sweeter flavor than onions. If you don’t have them, one small yellow onion, quartered, can be substituted.
• Fresh Basil: This adds a bright, fresh finish to the soup. If you must use dried basil, add 1 teaspoon to the baking dish before roasting.
Exact quantities are in the recipe card below.
How to Make Boursin Tomato Soup
Step 1: Roast the Vegetables and Cheese
First, preheat your oven and get your ingredients ready. Place the wheel of Boursin cheese in the middle of a large baking dish and surround it with the tomatoes, garlic, and shallots. Drizzle with olive oil, season, and roast until everything is soft and fragrant.
Step 2: Blend into Soup
Once roasted, remove the woody rosemary stems. Carefully pour the contents of the baking dish into a blender. Add fresh basil for brightness and a splash of balsamic vinegar to balance the richness, then blend until completely smooth.
Step 3: Serve and Enjoy
Check the soup for seasoning and add more salt or pepper if needed. Pour the hot, creamy soup into bowls. Serve right away with plenty of crusty bread for dipping into every last bit.
What to Serve with Boursin Tomato Soup
This soup is a meal in itself, especially when served with a generous amount of crusty bread or grilled cheese croutons for dipping.
Expert Tips for Boursin Tomato Soup
For a thinner consistency, you can blend in a splash of vegetable broth or hot water until you reach your desired texture.
An immersion blender can be used directly in the baking dish after roasting. The soup may have a more rustic texture than if made with a countertop blender.
Be cautious when blending hot liquids. Steam can build up and cause the lid to pop off. Always vent the lid to allow steam to escape safely.
How to Store and Freeze Boursin Tomato Soup
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well; let it cool completely, then transfer to a freezer-safe container for up to 3 months. Reheat gently on the stovetop over medium-low heat until hot.
Boursin Tomato Soup Recipe FAQs
Can I make this soup dairy-free?
Yes, you can substitute the Boursin with a dairy-free cream cheese alternative, preferably one with a garlic and herb flavor to mimic the original.
Is this soup spicy?
No, this soup is savory and creamy, not spicy. For a little heat, you can add a pinch of red pepper flakes to the vegetables before roasting.
Do I have to use fresh tomatoes?
For the best flavor and texture, fresh tomatoes are highly recommended for this recipe. Roasting fresh tomatoes brings out a sweetness that canned tomatoes cannot replicate in this method.
Boursin Tomato Soup
Ingredients
- 2 lbs mixed ripe tomatoes quartered, about 900g
- 1 package Boursin Garlic & Fine Herbs cheese (150g) 5.2 oz
- 8 cloves garlic peeled
- 2 large shallots peeled and halved
- 3 tbsp olive oil 45 ml
- 2 sprigs fresh rosemary
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup packed fresh basil leaves about 10g
- 2 tbsp balsamic vinegar 30 ml
- Crusty bread for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Unwrap the Boursin cheese and place it in the center of a 9x13-inch (23x33 cm) baking dish.
- Arrange the quartered tomatoes, peeled garlic cloves, and halved shallots around the cheese. Tuck the rosemary sprigs in between the vegetables.
- Drizzle the olive oil over everything in the dish. Season with the salt and pepper.
- Roast for 20-25 minutes, or until the tomatoes have softened and the garlic is tender.
- Carefully remove the dish from the oven. Find and discard the woody rosemary sprigs.
- Transfer the entire contents of the baking dish, including the melted cheese and all juices, to a blender. Add the fresh basil and balsamic vinegar.
- Secure the lid and blend on high until the soup is very smooth. If your blender doesn't have a vent, remove the center cap and cover the opening with a folded towel to let steam escape.
- Taste the soup and add more salt or pepper if you like. Serve hot in bowls with crusty bread on the side.
Notes
