Creamy roasted tomato garlic soup gets a bold upgrade with the addition of a tangy goat cheese flan and crisp thyme sticks. This is comfort food with a touch of flair, bringing together rich, velvety flavors and a little crunch to prove that soup can absolutely steal the spotlight.
Here is Why This Recipe Works
Velvety Soup with Depth: Roasting the tomatoes, shallots, and garlic brings out their natural sweetness and adds a rich, smoky flavor that’s anything but boring.
Fancy Without the Fuss: Goat cheese flan sounds like it belongs in a Michelin-starred restaurant, but it’s surprisingly easy to make, and it’ll totally impress anyone you serve it to.
Perfect Pairing: The crisp thyme sticks are more than just a sidekick; they’re dunk-worthy, buttery, and a little bit addictive.
Make-Ahead: The goat cheese flans can be prepped in advance, giving you one less thing to worry about when it’s time to serve up this masterpiece.
If you like this recipe you will like our roasted tomato basil soup and our easy roasted tomato soup.
The Ingredients
- Produce: Roma tomatoes, shallots, garlic, parsley, thyme, rosemary, lemon (zest).
- Pantry: Olive oil, chicken broth, dry white wine, puff pastry, heavy cream, whole milk, sour cream.
- Spices and seasonings: Smoked paprika, salt, white pepper.
- Fridge: Goat cheese, eggs, butter.
Variations
Roasted Red Pepper Tomato Soup: Add 1 cup of roasted red peppers to the soup before blending.
Spicy Chipotle Tomato Soup: Blend in 1-2 chipotle peppers in adobo sauce.
Creamy Basil Tomato Soup: Stir in ¼ cup of basil pesto before simmering.
Serve the soup with our Asian Pear Prosciutto Appetizers.
Tips for Success
- Roasting the tomatoes, garlic, and shallots brings out their natural sweetness, so don’t rush this step.
- Allow the soup to cool slightly before blending and never overfill the blender to avoid a messy explosion.
- Strain the soup to get a velvety texture.
- Flan Prep Tip: Use room-temperature goat cheese for a smooth, lump-free mixture that’s easy to blend with the other ingredients.
- Crisp Sticks Perfection: Twist the puff pastry tightly to ensure they hold their shape and bake up nice and crispy.
Storage
Fridge: Transfer the cooled soup to an airtight container and refrigerate for up to 3 days.
Freezer: For longer storage, freeze for up to 3 months.
To reheat: Warm the soup gently on the stovetop over low heat, stirring occasionally or zap it in the microwave. If frozen, thaw overnight in the fridge before reheating.
Goat Cheese Flans: Store flans in their ramekins, covered with plastic wrap, in the refrigerator for up to 3 days. Freezing is not recommended, as it can affect their creamy texture.
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Roasted Tomato Garlic Soup
Ingredients
For the Soup:
- 8 Roma tomatoes halved
- 2 large shallots sliced
- 1 head of garlic
- 3 tablespoon olive oil
- 2 tablespoons chopped fresh thyme
- 3 tablespoons chopped fresh rosemary
- 1 tablespoon chopped parsley
- ½ teaspoon smokey paprika
- 1-½ cups chicken broth
- ½ cup dry white wine
- ¼ cup heavy cream
- ¾ cup whole milk
- ½ teaspoon sea salt
- ¼ teaspoon freshly grated white pepper
For the Goat Cheese Flans:
- 4 eggs
- 8- ounces of goat cheese softened
- Lemon zest from one lemon
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons sour cream
- salt and white pepper to taste
For the Crisp Thyme Sticks:
- 1 sheet of puff pastry
- 2 tablespoons butter melted
- 3 tablespoons chopped fresh thyme
Instructions
- Preheat oven to 400°F
- Add the tomatoes, shallot slices and garlic cloves to a baking sheet and drizzle with olive oil. Transfer to the preheated oven and roast for 1 hour.
- Place a heavy-bottomed saucepan over medium-high heat, add the roasted tomatoes, shallots, garlic, chicken broth, wine, thyme, rosemary, parsley and paprika. Bring to a boil, reduce to simmer and cook for 30 minutes.
- Remove the soup from the heat and allow to cool slightly. Transfer the soup, in batches, to a blender or food processor and puree, being careful to not overfill the container. Pour the puree through a sieve back into the saucepan and stir in the cream and milk. Simmer for 10 minutes, do not allow to boil. Season to taste with the salt and white pepper.
For the Goat Cheese Flans:
- Preheat the oven to 300°F
- Lightly coat 6, four-ounce ramekins or 6, 4-ounce canning jars with non-stick cooking spray, reserve.
- In a medium bowl, beat the eggs until slightly frothy, add the goat cheese, lemon zest, chopped thyme, sour cream, salt and pepper. Beat together to a smooth consistency. Pour the mixture into the prepared ramekins and place them in a larger oven-proof dish. Add enough hot water to the larger dish so that it comes halfway up the sides of the ramekins. Bake in the oven for 25-30 minutes, or until a toothpick comes out almost clean. Remove from the oven, transfer the ramekins to a cooling rack and allow to cool, then refrigerate until serving the soup.
For the Crisp Thyme Sticks:
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Unwrap and thaw one sheet of puff pastry and on a floured-dusted board, lightly roll the pastry. With a sharp knife divide the pastry into six strips. Carefully transfer the strips to the prepared baking sheet leaving several inches between the strips. Brush each strip of pastry with melted butter and sprinkle lightly with the chopped thyme
- Beginning at the long side of the first strip, twist the dough as tightly as possible, creating a long spiral shaped stick. Repeat with the remaining five strips of pastry. With a sharp knife, cut each stick in half, creating a total of 12 sticks.
- Place the baking sheet on the middle rack of the oven and bake for 10-12 minutes until golden brown. Transfer from the oven and cool on the baking sheet.
To Serve:
- Run a knife around the outside edge of the ramekins and tip upside down over a shallow bowl to remove the flan. Carefully pour the piping hot soup in the dish and around the flan, garnish with microgreens or fresh herbs and serve with the crisp thyme sticks.
Notes
- The goat cheese flans can be made the day before and kept refrigerated. They will keep for several days in the refrigerator.
- Any remaining puff pastry crisp herb sticks should be stored in an air tight container the same as you would store crisp crackers.
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John/Kitchen Riffs
Wednesday 20th of January 2016
Roasting really helps add flavor to out-of-season tomatoes, doesn't it? Never thought to use them in soup -- gotta try that. And roast garlic is one of my real weaknesses! Good stuff -- thanks.