Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese

June 14, 2013

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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.

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

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.

Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese

Rich and creamy tomato soup with fresh basil, bits of roasted garlic and flavorful asiago cheese. 
Servings: 6
Prep20 minutes
Cook1 hour 30 minutes
Ready in: 1 hour 50 minutes


  • 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 (14.5 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 (optional)


  • 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 and lightly browned, about 35 - 40 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.
Nutrition Facts
Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese
Amount Per Serving
Calories 328 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 40mg13%
Sodium 1248mg54%
Potassium 1041mg30%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 15g17%
Protein 10g20%
Vitamin A 2708IU54%
Vitamin C 47mg57%
Calcium 326mg33%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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

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  • 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 :)

  • 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!

    • Jaclyn

      Jaclyn Bell

      So nice of you to cook for your friends Judy :)! I’m so glad you thought this soup was delicious!

  • 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?

    • Jaclyn

      Jaclyn Bell

      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.

      • 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.

  • 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 : -)

    • Jaclyn

      Jaclyn Bell

      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!

      • 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.

        • Jaclyn

          Jaclyn Bell

          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!

  • 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!! :)

    • Jaclyn

      Jaclyn Bell

      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!

  • 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!!

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear you and your husband have been enjoying the recipes ShannieLiz! Thanks so much for leaving a comment!

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