Easy Tomato Soup

Updated at: Thu, 17 Aug 2023 00:16:38 GMT

Step 1

In Dutch oven (or other oven safe pot), add cherry tomatoes, whole. I usually use about 2.25 lbs (approx 1 kg) of tomatoes per one regular sized brick of Boursin, but go ahead and measure with your heart.

Step 2

Drizzle a healthy amount of olive oil over the top. Prob 1-2 TBSP. You want all the tomatoes to be well-coated. Stir to coat.

Step 3

Sprinkle some kosher or Himalayan salt over top. Stir.

Step 4

Create a space in the centre and place your brick of Boursin. Doesn’t have to be pretty!

Step 5

Place into oven at about 375 F. (Doesn’t matter how dirty your oven is, FYI. There’s no judgement here.) Allow to cook uncovered until tomatoes start to brown on top, maybe 20 minutes or so. Don’t let cheese burn - if the cheese is starting to burn, go ahead and move onto the next step.

Step 6

If using Spaghettini noodles: As the soup is cooking in the oven, break your noodles into about 4 pieces (ie each noodle into 4 pieces.) Throw those all into your boiling water and cook according to package instructions.

Step 7

If you’re using larger soup egg noodles, you may want to cook them separately first, just like if you’re using spaghettini. Just follow package instructions.

Step 8

Optional: Once tomatoes have started to brown, take out and squish (pop!) tomatoes with the back of a wooden spoon. Careful, this is liquid lava, and some will inevitably squirt on you. Dress accordingly. You can skip this step, but it makes immersion blending more of a challenge. Choose your own adventure. Once most of the tomatoes have been smashed, stir everything together, stirring in the melted cheese.

Step 9

When it feels like enough time has passed, or you can’t wait any longer (it’s hard to get this wrong), take your soup out, and take your immersion blender to it. You may want to take out the skins that will inevitably wrap around the blade, or you may like ’em, and just keep knocking them back into your soup. That’s a you dilemma. Once all the tomatoes have been blended, go ahead and blend in the cheese as well.

Step 10

Once your noodles are cooked and drained, and your soup has been immershed, throw the noodles in the soup. If your choice is the teeniest tiniest egg noodles, you can just throw them in uncooked at this stage, and let it cook in the oven a bit longer, until noodles are done. If your choice was noodles you cooked separately, throw them in and proceed to the next step!

Step 11

Finish each bowl with a sprinkling of dried or chopped fresh dill. Serve and enjoy!

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