This creamy tomato soup with Boursin cheese is one of those recipes that instantly feels like home. I first developed this version on an overcast weekend when I wanted something warm, bright, and a little indulgent without much fuss. Roasting the tomatoes intensifies their sweetness and adds a smoky depth, while a whole head of roasted garlic brings mellow, buttery garlic notes. The star addition — garlic & fine herb Boursin — melts into the roasted vegetables to create a luxuriously silky texture with delicate herb undertones.

I remember the first time my family tried this, my partner asked for the recipe before the bowls were cleared. The soup balances tangy, sun-ripened tomato flavor with the tang of soft cheese and the roundness of heavy cream. It’s elegant enough for a cozy dinner party but simple enough for a weeknight. The process relies on straightforward techniques: roasting, melting, and blending, but the result tastes far more complex than the steps suggest. Whenever I make a batch, the house smells like comfort and the soup disappears quickly.

Ingredients

• Fresh tomatoes (1 pound): Choose ripe, firm tomatoes such as Roma or vine-ripened beefsteak for the best balance of sweetness and acidity. Imperfect tomatoes work well because roasting concentrates their flavor.
• Onion (1 whole): A medium yellow or sweet onion caramelizes nicely when roasted and adds savory depth; slice into quarters so it softens and browns evenly.
• Garlic (1 whole head): Roasting a whole head softens the cloves into a spreadable, mellow paste that blends into the soup and eliminates harsh raw garlic notes.
• Boursin cheese (10.4 ounce package, Garlic & Fine Herb): This soft cheese brings creamy texture and herbaceous garlic flavor; if buying a brand, the original Boursin Garlic & Fine Herb is ideal for its balance and meltability.
• Extra virgin olive oil (4 tablespoons): Use a fruity, medium-bodied oil to help roast and caramelize vegetables without overpowering their flavors.
• Paprika (1 tablespoon): Adds color and a gentle smoky-sweet note; use sweet or smoked paprika depending on your preference.
• Dried oregano (1 teaspoon): A classic herb for tomatoes that complements the Boursin’s herb mix and enhances savory notes.
• Salt and ground black pepper (1 teaspoon each): Adjust to taste after blending; these fundamentals bring out the tomatoes’ flavor.
• Heavy cream (6 tablespoons): Adds luxurious richness and softens acidity; pour a little on top when serving for a pretty finish.
• Fresh basil (1 tablespoon, chopped): Brightens the finished soup with an herbal lift; use chiffonade or small chiffonade pieces as garnish.

Instructions

Preheat and prepare: Preheat the oven to 425°F. Wash 1 pound tomatoes and remove stems, quarter a medium onion and leave the head of garlic intact but cut off the top to expose the cloves. Use a 9"x13" baking dish and drizzle 4 tablespoons olive oil in the bottom so vegetables roast rather than stick. Arrange and season: Place quartered tomatoes and onion and the whole garlic head into the baking dish. Sprinkle 1 tablespoon paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper evenly across the vegetables, then toss gently to coat with oil and spices. Bake until bursting: Roast in the preheated oven for 15 to 20 minutes until tomato skins begin to split and the onion edges show golden brown. Visual cue: tomatoes should look softened and slightly collapsed, and onions should have browned ridges. Add cheese and finish baking: Remove dish and add the 10.4 ounce package of Boursin and 1/4 cup water to loosen the pan juices. Return to oven for another 15 minutes until the cheese melts and the top shows small golden spots. Blend to a puree: Carefully transfer the tomatoes, softened onion, melted Boursin, and pan juices to a blender or large bowl for an immersion blender. Squeeze the roasted garlic cloves from the head into the mixture and discard any peel. Pulse until smooth, aiming for a silky consistency. Finish and serve: Stir in 6 tablespoons heavy cream to taste and adjust seasoning with salt and pepper. Pour into bowls, garnish with 1 tablespoon chopped fresh basil, and drizzle a little extra cream if desired. Serve warm with crusty bread or a simple grilled cheese.

Storage Tips

Cool any leftover soup to room temperature before refrigerating. Transfer to airtight containers and refrigerate for up to four days. For longer storage, portion into freezer-safe containers or heavy-duty zip-top bags and freeze for up to three months. When reheating, thaw in the refrigerator overnight if frozen and warm slowly over low heat, stirring frequently. Avoid boiling as high heat can break the cream and cause separation; if curdling starts to appear, whisk in a tablespoon of cold cream or a little milk off the heat to bring it back together.

Ingredient Substitutions

If you don’t have Boursin, substitute 8 ounces of cream cheese plus 2 teaspoons garlic powder and 1 teaspoon dried herbs for a similar texture, or use 8 ounces of goat cheese for a tangier profile. To make a dairy-free version, replace Boursin with 10 ounces of a vegan herbed spread and swap heavy cream for full-fat coconut milk — expect a slight coconut note. If tomatoes are out of season, use a combination of canned whole tomatoes (28 ounces) roasted briefly to reduce liquid, but fresh tomatoes give the best bright flavor.

Serving Suggestions

Serve with a toasted sourdough slice, grilled cheese, or a simple arugula salad tossed in lemon vinaigrette. Garnish options include a swirl of cream, a sprig of fresh basil, cracked black pepper, or a drizzle of good olive oil. For an elevated starter, ladle into shallow bowls and top with a small dollop of mascarpone or additional herbed cheese with microgreens on top.

Cultural Background

Tomato soup has long been a comfort classic across many cuisines, originally popularized in 19th-century kitchens as a simple, economical dish. This version leans on continental flavors through the use of soft herbed cheese reminiscent of French fromage frais, and the technique of roasting vegetables draws from Mediterranean traditions that celebrate slow-caramelized sweetness. Combining roast tomatoes with a soft garlic-herb cheese gives a modern twist on a timeless favorite.

Seasonal Adaptations

In summer, use peak-ripe garden tomatoes and fresh basil for a bright variation; in colder months, add a pinch of smoked paprika or a splash of balsamic vinegar to deepen the flavor. For holiday versions, stir in a teaspoon of roasted red pepper purée or top with toasted pumpkin seeds and crispy sage for seasonal texture and color contrasts that make the soup feel festive.

Meal Prep Tips

Make a double batch and portion into individual containers for easy lunches. Roast the tomatoes, onion, and garlic ahead of time and refrigerate for up to two days before finishing with Boursin and blending. Alternatively, freeze the roasted vegetable base without cheese; when ready to eat, thaw, add the soft cheese and cream, and blend. Use shallow, flat containers for faster thawing and even reheating.

This creamy tomato soup with Boursin is a testament to how a few simple steps — roasting, melting, and blending — can yield a deeply satisfying dish. It’s versatile, reliably delicious, and one of those recipes that keeps friends coming back for more. Make it your own with herbs, spice, or cheeses you love and enjoy the cozy reward of a bowl shared with good company.