Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese

06.14.2013

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.

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

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

MY LATEST VIDEOS
Print

Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese

Yield: 6 Servings

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Recipe Source: Cooking Classy

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

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

54 comments

  • Mackenzie: I want to use all fresh tomatoes from my garden. Is there a reason why you made it with half fresh and a can? August 27, 2018 at 9:54pm Reply

    • Jaclyn: For a better consistency. But I’ve used all garden tomatoes from my brothers garden and no canned with this recently, they are usually much juicer than store bought tomatoes. September 12, 2018 at 11:18pm Reply

  • Diane Herron: What is a ‘head’ of garlic. A whole garlic is called a ‘bulb’. The little tear-shaped attachments are called ‘cloves’. Does the recipe mean three bulbs? Which would be quite a lot. Or, cloves? January 11, 2018 at 12:40pm Reply

    • Janet: I think it means I and a half bulbs September 16, 2018 at 10:38am 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

  • 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

  • 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

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

  • 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

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d