This creamy tomato soup is one of my all-time favorite soups. I especially love homemade tomato soup made with fresh, ripe, grilled tomatoes and oven-roasted vegetables. It’s packed with vitamins and is simply a bowlful of happiness!
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Why this Recipe Works
Want to make your tomato soup extra tasty and creamy? One of my secret tricks is to add one or two spoonfuls of Boursin. This makes for a delicious, fresh creamy tomato soup.
Tomato Soup with Boursin Cheese
In this soup, I used Boursin Cuisine. It’s perfect for cooking and makes your soup deliciously creamy. It also gives your soup that classic flavor. Looking for more inspiration for tasty, creamy, and quick soups? Then take a look at this list of easy soups.
Ingredients for Tomato Soup with Cream Cheese
Apart from Boursin, I used:
- Tomatoes: preferably a mix of ripe, sweet tomatoes for extra flavor.
- Bell peppers: red peppers to be specific, that are roasted together with the tomatoes for a burst of flavor.
- Potato: sounds strange, I know.. but it adds a lot of body and creaminess to the soup.
- Aromatics: shallots, garlic and carrot form a type of mirepoix base for this delicious soup.
- Tomato puree and broth: I used vegetable broth together with the tomato puree.
- Boursin Cuisine: this is my secret ingredient, you can substitute it with your favorite cream cheese or a plant-based alternative.
Creamy Tomato Soup with Grilled Vegetables
Roasting the tomatoes really adds a ton of flavor to this creamy tomato soup. I like to roast my vegetables before using them into soups for this reason. Just like I did with my roasted bell pepper soup.
As you can see in the photos, I served this creamy tomato soup with bruschetta. It’s really easy to make! I toasted baguette slices and spread them with Boursin cheese and cherry tomatoes. I seasoned the tomatoes with olive oil, fresh basil, and coarse sea salt. A slice of quiche or focaccia are also highly recommended accompaniments to the soup.
Frequently Asked Questions
Can I prepare this soup ahead of time?
Sure thing, just keep it in the fridge and reheat gently before serving.
Can I freeze the tomato soup?
I would not recommend freezing it since it might split because of the cream cheese.
Is this soup vegetarian?
Yes! It can even be vegan, if you omit or substitute the cream cheese for a dairy-free alternative.
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Ingredients
- 1 kg tomatoes (ripe and flavorful)
- 2 red bell peppers
- 1 potato (peeled)
- 2 clove garlic
- 1 shallot
- 1 carrot
- 1 tsp paprika powder
- 70 gram tomato purée
- 500 ml water
- 2 tbsp Boursin cuisine (or similar)
- 1 stock cube (vegetable or chicken)
- Olive oil, pepper, and salt
Equipment
- Soup pan
- Baking sheet
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 225 degrees Celsius / 435 Fahrenheit with top and bottom heat.
- Cut the tomatoes, potato, and bell peppers into large chunks. Grate the carrot and slice it. Peel the garlic cloves and shallot and cut them into large chunks.
- Spread the vegetables on a baking sheet and drizzle with olive oil, paprika, pepper, and salt to taste.
- Roast the vegetables in the oven for 30 minutes. Stir halfway through.
- Heat olive oil in a large soup pot and briefly fry the tomato purée.
- Add the grilled vegetables, along with water and a bouillon cube. Bring to a boil, then simmer for 5 to 10 minutes.
- Puree the soup until smooth using an immersion blender, then stir in two tablespoons of Boursin. Taste the soup and season with salt, pepper, and additional Boursin, if desired.
- Divide the soup between four bowls, garnish with a spoonful of Boursin and fresh herbs, and enjoy! Tip: It’s delicious with homemade bruschetta on the side.
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