Boursin Tomato Soup
Creamy tomato soup made by roasting fresh tomatoes with a whole wheel of herby Boursin cheese, then blending until smooth.
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
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.