I find this soup irresistible because it brings together rich flavors and cozy textures in every spoonful. The Asiago adds a nutty sharpness, while the tomato jam gives a touch of sweetness that balances everything beautifully. I enjoy making this for cozy nights in or when I want to impress guests without spending hours in the kitchen. It’s hearty enough to stand alone or to pair with crusty bread for a satisfying meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
In a large pot, I melt the butter with olive oil over medium heat. I add the onion and cook until translucent, about 5 minutes. Then I stir in the garlic and cook for another minute.
Next, I whisk in the flour and let it cook for about 1–2 minutes to form a roux. Slowly, I pour in the vegetable broth while whisking continuously to keep it smooth. I bring it to a gentle simmer and let it cook for around 5 minutes.
I then stir in the heavy cream and grated Asiago cheese, mixing until the cheese has completely melted and the soup thickens. At this point, I season with salt, pepper, and a small pinch of nutmeg for warmth.
While the soup simmers, I prepare the tomato jam. In a small saucepan, I heat olive oil over medium heat and add the tomatoes. I cook them until they soften, which takes about 5–7 minutes. I then stir in honey (or sugar), balsamic vinegar, and a pinch of salt. I let the mixture simmer for another 8–10 minutes until it thickens into a jam-like consistency, then remove it from the heat.
When ready to serve, I ladle the soup into bowls, add a spoonful of tomato jam on top, and finish with a sprinkle of fresh herbs.
Servings and Timing
This recipe makes about 4 servings. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Variations
I sometimes swap the Asiago for Parmesan or Gruyère when I want a slightly different flavor. For a lighter version, I replace the heavy cream with half-and-half or whole milk. If I want a bit of spice, I add a pinch of red pepper flakes to the tomato jam. Occasionally, I stir in a handful of spinach or kale for extra greens.
Storage/Reheating
I let any leftover soup cool completely before storing it in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, adding a splash of broth or milk to loosen it up. The tomato jam keeps well in the fridge for about a week and can be reheated briefly before serving.
FAQs
How can I make this soup gluten-free?
I use a gluten-free all-purpose flour blend or cornstarch instead of regular flour to thicken the soup.
Can I make the tomato jam ahead of time?
Yes, I often make it a day or two in advance and store it in the fridge—it actually tastes better after resting.
What type of Asiago works best?
I prefer aged Asiago for a sharper, nuttier flavor, but fresh Asiago gives a milder and creamier taste.
Can I freeze this soup?
I don’t recommend freezing it because the cream and cheese can separate when thawed, but the tomato jam freezes quite well.
How do I make this soup vegetarian-friendly?
It already is! I just make sure to use a vegetable broth that doesn’t contain any animal products.
Can I use milk instead of cream?
Yes, I can, though the soup will be less rich. To keep it creamy, I sometimes add a touch of cornstarch to thicken it.
What can I serve with this soup?
I love serving it with garlic bread, crostini, or a simple green salad to balance the richness.
How do I get the soup smoother?
I blend it with an immersion blender for a silky consistency before adding the cheese.
Can I use canned tomatoes for the jam?
Yes, if fresh tomatoes aren’t available, canned diced tomatoes work fine—just cook them a bit longer to thicken.
Conclusion
I adore this Asiago Soup with Tomato Jam because it’s both comforting and elegant. The creamy, cheesy soup pairs beautifully with the sweet, tangy jam, creating a balance that feels indulgent yet homey. Whether I’m making it for a cozy dinner or to impress guests, it always delivers warmth and flavor in every bite.
A creamy, nutty Asiago cheese soup topped with sweet and tangy homemade tomato jam. This elegant yet comforting dish balances savory richness with a bright jam accent for a restaurant-quality meal at home.
Total Time:40 minutes
Yield:4 servings
Ingredients
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
In a large pot, melt the butter with olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly pour in the vegetable broth while whisking continuously until smooth.
Bring the mixture to a gentle simmer and cook for about 5 minutes. Stir in the heavy cream and grated Asiago cheese, mixing until melted and the soup thickens.
Season with salt, pepper, and a pinch of nutmeg if desired. Let the soup simmer gently while preparing the tomato jam.
For the tomato jam, heat olive oil in a small saucepan over medium heat. Add the tomatoes and cook until softened, about 5–7 minutes.
Stir in honey (or sugar), balsamic vinegar, and a pinch of salt. Simmer for 8–10 minutes until thickened into a jam-like consistency. Remove from heat.
To serve, ladle the soup into bowls, top each with a spoonful of tomato jam, and garnish with fresh herbs.
Notes
Swap Asiago for Parmesan or Gruyère for a different flavor profile.
Use half-and-half or milk for a lighter soup.
Add red pepper flakes to the jam for a spicy kick.
Stir in spinach or kale for added greens.
Store leftover soup in the refrigerator for up to 3 days; reheat gently with a splash of broth or milk.
Tomato jam can be made ahead and stored in the fridge for up to a week.
