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Rich, velvety, and bursting with roasted goodness, this creamy roasted tomato soup is so tasty you would want to have seconds! With a handful of simple ingredients and a quick bake, you’ll be sipping on something so delicious that you’ll wonder why you ever bought canned soup.
I love roasted tomato soup, and I love it even more when I make it creamy. Adding Boursin cheese instead of heavy or whipping cream adds the perfect creamy texture and taste. It’s a year-round dish that I make year-round. Inspired by my Baked Feta Pasta recipe, this dish also pairs beautifully with crusty bread or homemade dinner rolls.
Why You’ll Love This Recipe
- Creamy Comfort: The Boursin cheese makes it decadently smooth without any heavy cream.
- Easy as Pie (but Soup): Roast, blend, and slurp. It’s that simple.
- Crowd-Pleaser: Perfect for family dinners, holiday gatherings, or just when you want to feel fancy on a Tuesday night.
- Flexible: Swap ingredients to suit your mood or pantry.
Ingredients needed
Below is a list of ingredients you will need to make this creamy tomato soup. Full measurements are listed further down below in the recipe card.
- Cherry Tomatoes: Roasting brings out their natural sweetness, making them the star of the show.
- Boursin Cheese: This herby, garlicky cheese is the secret to a velvety texture and next-level flavor.
- Red Bell Pepper: Adds a smoky sweetness to complement the tomatoes perfectly.
- Red onion: you can use sweet onions.
- Cloves of Garlic: use fresh garlic if possible.
- Olive oil or avocado oil
- Red pepper flakes, or to taste
- Kosher salt and pepper, to taste
- Vegetable or bone broth
How to make creamy tomato soup
Preheat the oven to 425°F.
Step 1: In a baking dish, spread tomatoes, onion, pepper, and garlic cloves. Drizzle with oil and season with salt, pepper, and chili flakes. Stir to combine.
Step 2: Unwrap the cheese and nestle it in the center of the baking dish.
Step 3: Bake for around 30 minutes until the tomatoes are busted and bubbly.
Step 4: Once the roasting time is done, remove it from the oven and use a fork to combine everything.
Step 5: Transfer to a blender and add in the broth. Blend until smooth. Serve with crusty bread, if desired, and enjoy!
Tips & Tricks
- Roast everything evenly by spreading out your ingredients in a single layer.
- Too spicy? If your kids aren’t into spicy food, you can leave out the red pepper flakes altogether.
- Use an immersion blender for a quick and easy blend without transferring hot soup back and forth.
Variations
Swap cherry tomatoes for heirloom tomatoes, or try goat cheese or feta cheese instead of Boursin for a tangy twist.
Substitutions
- Dairy-Free: Replace Boursin with a plant-based cream cheese.
- Low-Sodium: Opt for low-sodium broth and adjust seasoning to taste.
- Keto-Friendly: Skip the bread and load up on roasted veggies for dipping.
Make Ahead and Storage
- You can roast the veggies a day in advance and blend the soup when ready to serve. Add the cold blended soup to a pot and cook over medium heat for 10-15 minutes until heated through.
- Leftovers keep well in the fridge for up to 4 days.
- Freeze for up to 3 months—just thaw and reheat before.
Frequently Asked Questions
Yes! If you want to use canned whole tomatoes, you can roast them with the same seasonings for a similar flavor boost.
Cream cheese works just fine, but you might want to add garlic and herbs to mimic the flavor. You can also use feta cheese instead of Boursin cheese. If you don’t have cheese at all, skip it and add a bit of heavy or whipping cream.
If you do not have a blender, you can use a food processor or an immersion blender. Transfer the roasted veggies to a pot, add the broth and blend with an immersion blender. At this point you can simmer it for a few minutes if you prefer before serving.
More soup recipes
- Healthy Broccoli Cheddar Soup
- Easy Roasted Pumpkin Soup
- Italian Wedding Soup
- Easy Stuffed Pepper Soup
- Roasted Red Pepper Soup
- Cabbage Roll Soup
- Albondigas Soup
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Creamy Roasted Tomato Soup
Equipment
- baking dish
- Blender
Ingredients
- 4 cups cherry tomatoes, or grape tomatoes
- 1 medium red onion, diced
- 1 red bell pepper, seeded and diced
- 4-6 cloves garlic, peeled and whole
- 4 tablespoons olive oil
- 1/2 teaspoon red pepper flakes, or to taste
- Kosher salt and pepper, to taste
- 1 package Boursin cheese, or 8 oz cream cheese
- 2 cups vegetable or bone broth
Instructions
- Preheat the oven to 425°F.
- In a baking dish, spread 4 cups cherry tomatoes, 1 medium red onion (chopped), 1 red bell pepper (chopped), and 4-6 cloves garlic. Drizzle with 4 tablespoons olive oil and season with Kosher salt and pepper, and 1/2 teaspoon red pepper flakes. Stir to combine.
- Unwrap the 1 package Boursin cheese and nestle it in the center of the baking dish.
- Bake for around 30 minutes until the tomatoes are busted and bubbly.
- Once the roasting time is done, remove it from the oven and use a fork to combine everything.
- Transfer to a blender and add in the 2 cups vegetable or bone broth. Blend until smooth. Serve with crusty bread, if desired, and enjoy!
Notes
- I prefer using cherry or grape tomatoes for this recipe. But you can use vine-rip tomatoes.
- If you do not have Boursin cheese or care to use Boursin cheese, you can use cream cheese or feta cheese. Use the same amount. About 8 ounces.
- Any broth will work for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
