Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese


Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese | Cooking Classy

At least once this summer, buy plenty of plum tomatoes at the farmers market or save some from your garden and make this soup! This is one of the best things I’ve made with fresh tomatoes. Yes you have to boil and peel the tomatoes and roast the garlic in the oven both of which are a few annoying extra steps, but the few extra steps make this soup what it is.

I made this because I was going to visit my brother and he loves tomato basil soup, so I packed some along. We had it for lunch and he completely approved (success :). He loves the tomato soup at Panera Bread and Zuppas, which means I was up against a few competitors, so I’m really excited it turned out. I decided to add in my favorite things that go with tomatoes and basil; first roasted garlic (because I could eat it plain all on it’s own. Yes I’ll admit, sometimes I will roast garlic just to eat it plain on it’s own, mmm the flavor is incredible. But don’t worry, even though it’s one and a half heads of garlic it really is quite mellow. It just adds a delicious garlicky sweetness), then I also added in Asiago because seriously, what would we do without cheese? Nearly everything is better with a generous sprinkling of some sort of cheese. And in this case Asiago was just the first pairing that came to mind both for flavor and it’s smooth yet stringy melting characteristics. Sorry Steve (my husband), I know you hate tomatoes (which should be illegal) but I will get you to eat this soup at least once this summer (you’ll like it if you try it – isn’t that what we teach our kids?) because I have the feeling this is going to be showing up abundantly at our dinner table. Enjoy!

creamy tomato basil soup with roasted garlic and asiago cheese | Cooking Classy

Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese

Yield: 6 Servings

Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese


  • 3 lbs ripe Roma tomatoes
  • 1 1/2 heads garlic (90g)
  • 3 1/2 Tbsp extra virgin olive oil
  • 1 medium yellow onion, chopped (1 1/3 cups)
  • 1 (28 oz) can crushed tomatoes (I prefer Contadina or Muir Glen)
  • 1 (14 oz) can low-sodium chicken broth
  • 1 1/2 tsp salt (or to taste)
  • 1 tsp freshly ground black pepper
  • 1 - 2 tsp granulated sugar, to taste
  • 1/4 tsp crushed red pepper flakes
  • 1/3 cup chopped fresh basil, plus more for garnish
  • 1/2 cup heavy cream
  • 4 oz. Asiago cheese, finely shredded
  • fresh croutons, crusty bread or crackers, for serving


  • Preheat oven to 400 degrees. Bring a large pot of water to a boil. Meanwhile cut top from garlic heads (just enough to expose the cloves), leave skin on and place on a baking dish (I just used an oven safe glass bowl) and drizzle 1 1/2 tsp of olive oil over garlic. Cover dish with foil and bake garlic in preheated oven until soft, about 30 minutes. Remove from oven and set aside. Once water reaches a boil, carefully place tomatoes in boiling water and allow to boil just until their skins burst, about 3 minutes. Meanwhile fill a large mixing bowl with ice water. Once tomatoes have burst immediately transfer to ice bath and allow to cool about 30 seconds (or until they are cold enough for you to handle). Peel and dice tomatoes.
  • Heat remaining 3 Tbsp olive oil in a large enameled pot over medium-high heat. Once oil is hot, add diced onion and saute until soft, about 6 minutes. Add in diced tomatoes and their juices, crushed tomatoes, chicken broth, salt, pepper, sugar, red pepper flakes and basil. Peel and mince roasted garlic then add to soup. Bring mixture just to a boil, then reduce heat and allow to simmer uncovered for 45 minutes - 1 hour (you can simmer it up to an hour longer over low heat, just cover with lid after 1st hour). Puree soup with an immersion blender if desired (if you like it slightly chunky no pureeing is necessary) or process in batches in a blender, filling blender only halfway each time and removing cap in lid and covering with a dish towel (to allow heat to escape and prevent the blender from bursting). Stir in heavy cream. Serve warm with fresh croutons, shredded Asiago cheese and sprinkle top with fresh basil.
  • Recipe Source: Cooking Classy

If you don’t want the “Creamy” just leave out the heavy cream for a delicious tomato basil soup (this is what it looks like before adding cream. And I know, I desperately need to bleach my pot again :)…

Tomato Basil Soup


  • Mijbil: Looks yummy, I need to try this! :) And by the way, I miss so much Italian Cheese now that I moved to Sweden! I was raised in Venice, and I went skying in Asiago several times, so I love both the mountains AND the cheese ;) Hugs from Sweden dear! June 15, 2013 at 12:21am Reply

  • Katrina @ Warm Vanilla Sugar: This looks soooo good! June 15, 2013 at 7:42am Reply

  • Kayle (The Cooking Actress): Oooh this soup sounds like it’s everything I love! June 15, 2013 at 12:10pm Reply

  • Nicole: Yummers! I love a good tomato soup & I may be a tad obsessed with roasted garlic! Delicious. June 15, 2013 at 8:15pm Reply

  • Chung-Ah | Damn Delicious: What a comforting bowl of soup! You know you could always bring me some in LA :) June 16, 2013 at 7:54am Reply

    • Jaclyn: Yes next time I’m there :). I love LA such a fun place you live! June 16, 2013 at 10:24am Reply

  • Ashley | Spoonful of Flavor: I love creamy tomato soup with basil. Looks delicious! June 16, 2013 at 12:20pm Reply

  • monica: I love tomato soup and can’t wait to try this. June 17, 2013 at 8:20am Reply

  • Georgia @ The Comfort of Cooking: A perfect soup for the season! I love this, Jaclyn! June 17, 2013 at 9:07am Reply

  • angela @ another bite please: this soup looks perfect…i love a good tomato soup…then with roasted garlic and basil…even better. I will make sure to make when our tomatoes finally start growing! June 17, 2013 at 11:42am Reply

  • Rachel @ Bakerita: Such a good way to highlight the amazing CA tomatoes right now. Delicious!! June 18, 2013 at 11:21am Reply

  • Ivan: Hi Jaclyn, this is such an great recipe! I love good soups! I will share it on Asiago Cheese’s USA Facebook and Twitter accounts. Glad you love Italian cuisine! Ivan June 25, 2013 at 1:39pm Reply

  • Erin Heyrman: How many servings does this make? July 19, 2013 at 12:49pm Reply

  • ms: I wonder about boiling the soup for an hour. It is finally tomatoes. Wont the nutrition die?

    If we saute the onions a bit and then the blached tomatoes… won’t that be enough? July 24, 2013 at 5:57am Reply

    • Jaclyn: I don’t know much about when nutrition is cooked off but I suppose you could do it that way. I cooked it that long to allow the tomatoes to break down and sweeten as well as allowing the soup a chance to thicken and allowing the flavors to meld together. July 26, 2013 at 9:13am Reply

    • Kris: Nutrition is destroyed by heat, not length of heating. Once any live food is heated past 118 degrees much of the vitamins and nutrients are destroyed. :) October 2, 2013 at 1:09pm Reply

      • Kris: BTW, soup is almost done…family will be eating it later for dinner. Thanks for the recipe! ;) October 2, 2013 at 1:10pm Reply

      • Jaclyn: Good to know, thanks so much for the info! October 3, 2013 at 6:17am Reply

  • When life gives you tomatoes, make creamy tomato basil soup | scooterphoenix: […] love with a great hearty bowl of soup no matter the time of year. I found a great little recipe on Cooking Classy‘s web site and just tweaked it to what I had in my fridge and […] July 26, 2013 at 11:03am Reply

  • Craig: I made this soup last night and it was really good! I have tried several other recipes and this was by far the best yet. I added an additional tbs. of sugar and used low fat half & half in place of the heavy cream. My wife liked it so I know it was good! Thank you! August 2, 2013 at 3:52am Reply

    • Jaclyn: I’m so happy to hear you and your wife liked it Craig – and that it outdid other recipes you’ve tried! Thanks for your comment and the tips on adjustments! August 3, 2013 at 8:53am Reply

  • Wow! Now I know what I’m making with all those tomatoes! Sounds delicious Jaclyn! September 3, 2013 at 7:05pm Reply

  • Creamy Tomato, Basil and Roasted Garlic Soup with Asiago Cheese | A Foodie AffairA Foodie Affair: […] love creamy tomato soup. When I saw this delicious soup, from Cooking Classy, I knew I had to make it. What a perfect way to make use of all those tomatoes from the Summer […] September 10, 2013 at 9:30pm Reply

  • ShannieLiz: I love your blog. My husband loves it too since I’ve been trying out your recipes :) We tried this tonight soup tonight and it was so, so good. Thanks!! September 21, 2013 at 6:31pm Reply

    • Jaclyn: I’m so happy to hear you and your husband have been enjoying the recipes ShannieLiz! Thanks so much for leaving a comment! September 24, 2013 at 7:09am Reply

  • Alana: I made this soup last week per the recipe (with the exception of a pinch extra red pepper flakes) and it was amazing. I don’t have an immersion or large blender at home, so I left my soup chunky and the texture was great. There were plenty of hearty spoonfuls and enough liquid left to dip my grilled cheese sandwich into. I froze about 3/4 of the batch and doled it out during the week for lunch or dinner. After thawing, it heats well in the microwave and makes for a great meal solo or accompanied by some crusty bread. Thanks so much for posting this!! :) September 23, 2013 at 5:29pm Reply

    • Jaclyn: I’m so glad you liked this soup Alana and I’m happy to hear it freezes well as I’ve not yet tried it. Thanks so much for your comment! October 2, 2013 at 5:48am Reply

  • leah: I was just planning on making tomato soup for dinner! This looks reaaaaaly good!
    Do you peel the garlic or leave it whole?
    Can I omit the canned tomatoes or are they absolutely necessary?
    I’ve already saved so many of your amazing recipes.. and cannot wait to try them. thanks so much for sharing them : -) September 29, 2013 at 12:01am Reply

    • Jaclyn: Sorry Leah, I didn’t explain that in enough detail at all – just added that to the recipe (you do leave the skins on, just cut the top off then drizzle with oil). And I wouldn’t recommend omitting the canned tomatoes, I often like to use fresh and canned in recipes because the canned tend to be less acidic and slightly sweeter so it balances out the fresh – if you don’t have any canned you probably could omit them but you’d want to replace them with the same amount of fresh and maybe a bit more sugar. Hope that helps and I hope you love the recipes! September 29, 2013 at 8:12am Reply

      • leah: Jaclyn, thanks for replying! you actually did specify in the recipe what to do with the garlic. i read it too fast the first time and missed it ;)
        so… i made the soup. i bought canned tomatoes, omitted the cream and cheese for a nondairy version and it was… out of this world!!!! i absolutely loved it!!! even the non-tomato eaters were licking their bowls and going for seconds.
        Brought some with me to work today and shared with my friend… this is the email she sent me (copying word for word – apologies for all the exclamation points and question marks)

        OMG!!!!!!!!!!! DON’T’ EVEN GET ME STARTED ON HOW DELICIOUS IT WAS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

        I NEED THAT RECIPE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

        THAT WAS THE MOST DELICIOUS SOUP I HAVE EVER HAD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

        WHAT DID YOU PUT IN IT??????

        So for all those out there wondering… this is truly the best soup. ever. October 1, 2013 at 8:22am Reply

        • Jaclyn: That’s awesome Leah I love that email and all the exclamations points :)! I’m so glad you and your friend enjoyed this soup! Thanks for leaving a comment! October 1, 2013 at 9:02am Reply

  • stacey: I was given home grown jersey tomatoes and wanted to make this soup…but it calls for plum tomatoes. And I dont know what kind of tomatoes they are….can you use any type? October 16, 2013 at 6:55pm Reply

    • Jaclyn: Some tomatoes are sweeter/more acidic than others. Basically I’d go by taste, if they taste similar to a roma/plum tomato than I’d use them. If they are really tart you may not want to? I just prefer Roma’s as they seem sweeter and not so watery. October 16, 2013 at 7:45pm Reply

      • Melanee: Flavour is more what brings a roma close to other tomatoes. Romas are more meaty with less juiciness to them. Sweetness is in a class all by itself. If I want sweet, I aim for some of the super yellow and orange tomatoes (whether beefsteak, cherries, roma, etc). Acidity is actually very similar in various varieties of tomatoes. It is an old wives’ tale that acidity can vary wildly. Some people making soups from fresh and aren’t used to fresh tomatoes — adding a hint of sugar and tomato paste will bring it more inline with purchased tomato products. July 20, 2015 at 3:41pm Reply

  • Judy: I made a double batch of this soup (with the heavy creme) last weekend for two friends that just had surgery and came home from the hospital. It was absolutely delicious!!! I just made some more today…can not wait to try more of Jaclyn’s yummy recipes! October 26, 2013 at 12:15pm Reply

    • Jaclyn: So nice of you to cook for your friends Judy :)! I’m so glad you thought this soup was delicious! October 30, 2013 at 3:32pm Reply

  • Alexis: Hey there! I have featured you on my blog! :) This recipe just looked so tasty and I can’t wait to try it!

    – Alexis October 28, 2013 at 8:27pm Reply

  • Ashley: I combined this with your lasagna soup recipe – definitely prefer making the tomato base with fresh tomatoes rather than a mix of canned tomatoes and sauce :) June 22, 2014 at 6:49pm Reply

  • Lisa: Just made this soup for the second time and its delicious! Last time I added the basil at the beginning and by time it was cooked you couldn’t taste it so I had to add it again at the end. This time I added the basil at the end and it is perfection! If you want to impress someone, make this soup i.e. your boss, your in laws etc lol September 9, 2014 at 1:59pm Reply

    • Jaclyn: I’m so glad you liked it Lisa! Thanks for your feedback! September 9, 2014 at 2:05pm Reply

  • Jenny: To keep it creamy but reduce the fat and calorie content, I always add Plain almond milk to my soups instead of heavy cream. Or to get a healthy fat you could make cashew cream and use that instead. Either would be awesome in this soup! September 27, 2014 at 11:03pm Reply

  • Judy: This sounds fantastic! One question though, Would is still be good if I used ALL canned tomatoes? if yes, would I use approx. 2 1/2 28 oz. cans total?
    Thanks! Can’t wait to try it! December 16, 2014 at 3:18pm Reply

    • Jaclyn: Yes it would still be good, and it would be hard to say exactly how much because when you peel the fresh tomatoes and dice them you core/seed them so that weight wouldn’t be counted? December 17, 2014 at 12:23am Reply

  • Judy: Thank you, Jaclyn! December 17, 2014 at 8:45am Reply

  • allie: Can i use some other sort of cheese instead asiago? February 11, 2015 at 2:16pm Reply

    • Jaclyn: Yes definitely, parmesan or romano would also be a good choice. I think mozzarella would even be good. February 11, 2015 at 5:06pm Reply

  • Mildred Marske: How to keep cream from curdling in creamy tomato soup July 11, 2015 at 2:18pm Reply

    • Jaclyn: As long as you wait until the end to add it and don’t add it over high heat it shouldn’t really be a problem in any soup. July 11, 2015 at 11:27pm Reply

  • Amy Castillo: I made this twice already and we love it!!!
    Thank you:) August 13, 2015 at 11:42am Reply

    • Jaclyn: I’m so happy to hear that, thanks for your comment Amy! August 13, 2015 at 11:29pm Reply

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