Best Ever Tomato Soup
This isn’t your average tomato soup, I promise you! It’s rich, velvety, and so deeply full of flavour thanks to roasted garlic, sweet shallots, and the magic of Boursin cheese, which melts into the tomatoes and brings a luscious creaminess with zero effort. Inspired by farmhouse kitchens and market-fresh ingredients, this recipe is perfect for cool evenings, lunch with crusty bread, or anytime you need a comforting classic with a little something extra, it is, hands down, one of my favourite soup recipes ever!!
🍅 Ingredients (Serves 4–6)
900g mixed round tomatoes (Roma, San Marzano, heirloom – quartered)
1 pack Boursin® Garlic & Fine Herbs Cheese
8 garlic cloves, peeled
4 shallots, peeled and halved lengthwise
1 tsp smoked paprika
15–20 fresh basil leaves
40g olive oil
Juice of 3 lemons
2 tbsp balsamic vinegar
Pinch of kosher salt
Pinch of freshly ground black pepper
Optional garnish: double cream and chopped chives
🔥 To Roast
Preheat oven to 200°C
Place the Boursin cheese in the center of a baking dish.
Surround with quartered tomatoes, shallots, garlic, and a sprinkle of smoked paprika.
Drizzle with the olive oil, lemon juice, balsamic and season with salt and pepper.
Roast for 20–25 minutes, or until the garlic is soft and the tomatoes are bursting and caramelised.
🌀 To Blend
Remove the dish from the oven. Let it cool for 20 minutes, then carefully transfer everything to a blender or food processor and add in the basil!
Blend until smooth and creamy. Taste and adjust seasoning as needed.
🥣 To Serve
Ladle into bowls and garnish with a drizzle of double cream and a sprinkle of chopped chives. It’s also yummy with homemade crusty bread and homemade butter.
