Description
This comforting Asiago Soup with Tomato Jam embraces rich flavors and textures, perfect for any gathering.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 1/2 cups grated Asiago cheese
- Salt and pepper to taste
- Pinch of nutmeg (optional)
- Fresh parsley or chives, for garnish
- For the Tomato Jam:
- 1 tablespoon olive oil
- 2 cups cherry tomatoes or chopped Roma tomatoes
- 2 tablespoons honey or sugar
- 1 tablespoon balsamic vinegar
- Pinch of salt
Instructions
- Start by melting the butter with olive oil in a large pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it becomes translucent, which takes about 5 minutes. This caramelization enhances the soup’s depth of flavor. Then, add the minced garlic, cooking for another minute until it releases its fragrant aroma, being careful not to let it burn.
- Next, incorporate the all-purpose flour, whisking it with the onion and garlic to form a roux. Allow it to cook for 1–2 minutes, ensuring the flour taste cooks out, which is crucial for thickening the soup later.
- Gradually whisk in the vegetable broth, ensuring it’s smooth and lump-free. Increase the heat to bring the mixture to a gentle simmer, allowing it to thicken over 5 minutes.
- Lower the heat before adding the heavy cream and grated Asiago cheese. Stir constantly as the cheese melts and the soup thickens. Season your soup with salt, pepper, and a pinch of nutmeg, if you choose. This nutmeg is optional but can add a warm undertone.
- In a separate small saucepan, heat olive oil over medium heat, and add the tomatoes, cooking until they soften, which should take approximately 5–7 minutes. Stir in the honey (or sugar) and balsamic vinegar, simmering until the mixture thickens into a jam-like consistency, about 8–10 minutes. Finish with a pinch of salt to balance the sweetness.
- With the soup ready, ladle it into bowls, topping each serving with a spoonful of the freshly made tomato jam, and garnish with chopped fresh parsley or chives. This not only adds color but also a refreshing flavor contrast to the rich soup.
Notes
Feel free to adjust the seasoning to your taste, as the cheese can vary in saltiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 480 kcal
- Sodium: 950 mg
- Protein: 15 g