Roasted Tomato and Boursin Soup
October 18, 2024 • Cooking for One (or Two), Soup
Every once in awhile I make something that is even tastier than I envisioned it when I cooked it, and this soup is one of those things. I mean, it should have been obvious – isn’t everything better with Boursin cheese? My 3 year old grandson eats it off a spoon directly from the container, it’s that tasty! I received a rather large batch of late season tomatoes from my CSA, and with a bunch already frozen, decided to roast them to make soup. That was a very good idea!
Roasted Tomato and Boursin Soup
Author: Cooking with Michele
Recipe type: Soup
Ingredients
- 2-3 pounds tomatoes (see Notes), halved or cubed, depending on size
- 1 small onion, roughly chopped
- 4 garlic cloves
- 1 wheel Boursin garlic an herb cheese
- 1 cup chicken stock
- Salt and pepper, to taste
- Fresh herbs to garnish, if desired
Instructions
- Spread the tomatoes, onions, and garlic on a baking sheet and place the wheel of Boursin in the middle. Roast at 400 degrees until the tomatoes are soft and slightly charred.
- Transfer the vegetables and cheese to a blender and add the stock, then puree. Adjust salt and pepper as needed. Serve with chopped parsley, basil or rosemary to garnish if desired.
Notes
I forgot to weigh the tomatoes before I started, but the cut up chunks covered a standard size sheet pan, and I'm guessing they were about 2-3 pounds.