Cherry Tomato Soup
This roasted cherry tomato soup with Boursin cheese is a super simple, hands-off side dish that pretty much cooks itself. It's perfect for pairing with a gooey grilled cheese sandwich or a hunk of crusty bread.
Servings: 4 servings
Ingredients
- ¼ cup olive oil
- 20 oz cherry tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 5.2 oz pkg Boursin Garlic & Fine Herbs cheese
- 2 cups chicken broth
- ¼ tsp salt
- ¼ tsp red pepper flakes
Instructions
- Preheat oven to 400˚F.
- Place the cherry tomatoes, diced onion, minced garlic, salt, and red pepper flakes in an oven-safe pot, dutch oven, or baking dish.
- Pour the olive oil over the tomatoes and other ingredients and give it a stir to coat everything evenly.
- Place the unwrapped wheel of Boursin cheese in the center of the ingredients.
- Place in the oven, uncovered, and bake for about 45 minutes or until tomatoes are soft and begin to burst and cheese melts and starts to turn golden brown on top.
- Remove from oven and stir the mixture, breaking up the cheese and tomatoes.
- If you have a regular blender, transfer this mixture to it and also add the chicken broth. Blend until smooth.
- If you have an immersion blender, simply add the chicken broth to the mixture in the pot and blend until smooth.
- Garnish with croutons and/or fresh basil if desired.
Notes
- This recipe makes about 4.5 cups of soup total, which makes ~4 portions of soup as a side dish. Feel free to double the recipe if serving as a main dish instead of a side.
- If you're looking to make this soup into more of a meal itself, try adding any of the following: cooked pasta (such as tortellini), ground Italian sausage, cannellini or northern beans, and/or spinach.