Lanna’s Roasted Tomato Soup - DFM

Lanna’s Roasted Tomato Soup

Jump to Recipe

Staying warm in the winter can be tricky but nothing gets the job done better than a big bowl of hot soup, especially on those super cold days. When it comes to keeping my family toasty, this roasted tomato soup is a well-loved lunch special because it’s warm, flavourful, and creamy.

Plus, the best thing about it is that it doesn’t take a lot of time or ingredients to make and can be tailored exactly to your tastes by adding fresh herbs and additional seasonings to the base or adding texture with a garnish of croutons on top.

We like it simple in my house, served hot with a dollop of Boursin in the middle and cheesy garlic bread on the side.


Lanna’s Roasted Tomato Soup


20 min


50 min

Serving Size



  • 5-6 medium tomatoes, halved with stem removed
  • 1 medium onion, quartered
  • 2-3 garlic cloves
  • 2 cups (500mL) chicken stock
  • 1 cup (250mL) 10% cream
  • ½ package (80mL) of Boursin herb + garlic cheese
  • 2 tbsp (30 mL) olive oil
  • Salt & pepper to taste


1. Preheat oven to 425F (220C)
2. On a parchment lined cookie sheet, place halved tomatoes cut side down with onions and garlic
3. Drizzle with olive oil and season with salt + pepper to taste
4. Bake for 1 hr until tomato skins start to char; remove from oven
5. Using tongs, gently pinch the tomato skins to remove and discard
6. Transfer the tomatoes, onions, and garlic to a pot; add chicken broth and blend until smooth using a hand blender
7. Add in the cream and Boursin, whisking over low heat until fully combined.
8. Ladle into a bowl and serve.


If you don’t have a hand blender, you can use a smoothie blender instead.