Creamy Roasted Tomato Soup
Simple and easy roasted tomato soup recipe made with Boursin cheese, garlic, bell pepper, and other pantry staple ingredients.
Servings: 4
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!
Video
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
Calories: 181kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 0.3mg | Sodium: 1076mg | Potassium: 445mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1988IU | Vitamin C: 75mg | Calcium: 32mg | Iron: 1mg