Asiago Soup with Tomato Jam – 7 Irresistible Reasons to Make This Now

 

Why You’ll Love This Recipe

1. Decadent Creaminess: The soup’s creamy base, made with heavy cream and Asiago cheese, offers a luxurious texture and nutty flavor that’s deeply satisfying.
2. Sweet and Tangy Tomato Jam: The homemade tomato jam is the star of the show, adding a burst of sweetness and acidity that balances the richness of the soup beautifully.
3. Vegetarian-Friendly: This soup is a perfect option for those who follow a vegetarian diet, while still being rich and filling.
4. Quick and Easy: Ready in just 40 minutes, this soup is easy to make and ideal for both weeknight dinners and special occasions.
5. Elegant Yet Comforting: This dish strikes the perfect balance between gourmet elegance and comforting simplicity, making it a crowd-pleaser for any gathering.
6. Perfect Pairings: It pairs wonderfully with crusty bread, crostini, or even a grilled cheese sandwich for the ultimate cozy meal.
7. Make-Ahead Tomato Jam: The tomato jam can be made in advance, saving you time and adding convenience to meal prep.

Ingredients

For the Soup:

• 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Soup Base: In a large pot, melt the butter with olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Make the Roux: Whisk in the flour and cook for 1–2 minutes to form a roux (this will help thicken the soup).
3. Add the Broth: Slowly add the vegetable broth, whisking constantly until the mixture is smooth. Bring to a gentle simmer and cook for 5 minutes.
4. Incorporate the Cream and Cheese: Stir in the heavy cream and grated Asiago cheese. Continue stirring until the cheese is fully melted and the soup thickens. Season with salt, pepper, and a pinch of nutmeg if using.
5. Prepare the Tomato Jam: While the soup is simmering, make the tomato jam. In a small saucepan, heat olive oil over medium heat. Add the cherry or Roma tomatoes and cook for about 5–7 minutes, until softened.
6. Make the Jam: Stir in the honey (or sugar), balsamic vinegar, and a pinch of salt. Simmer for another 8–10 minutes until the mixture thickens to a jam-like consistency. Remove from heat.
7. Assemble and Serve: Ladle the soup into bowls, top each with a spoonful of tomato jam, and garnish with fresh parsley or chives. Serve warm and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Aged Asiago: For a sharper, more intense flavor, use aged Asiago instead of regular Asiago cheese.
• Vegan Version: Use plant-based cream and vegan cheese to make this soup dairy-free and vegan-friendly.
• Add Herbs: Feel free to experiment by adding fresh thyme, rosemary, or basil to the soup for an extra layer of flavor.
• Spicy Twist: Add a pinch of red pepper flakes to the soup or the tomato jam for a little heat.

Storage/Reheating

• Storing Leftovers: Store any leftover soup and tomato jam in separate airtight containers in the refrigerator for up to 3 days.
• Freezing: Both the soup and the tomato jam can be frozen for up to 2 months. Reheat the soup gently on the stovetop and the tomato jam in a saucepan.
• Reheating: Reheat the soup over low heat and stir occasionally until heated through. Reheat the tomato jam in a small saucepan over medium heat.

FAQs

Can I use a different type of cheese instead of Asiago?

Yes, you can substitute Asiago with other cheeses like Parmesan or Gruyère, but Asiago offers a distinctive nutty flavor that complements the soup perfectly.

Is this soup spicy?

No, this soup is not spicy. However, you can add red pepper flakes to the soup or tomato jam if you prefer a bit of heat.

Can I make the tomato jam ahead of time?

Yes! The tomato jam can be made in advance and stored in the refrigerator for up to a week. It actually develops more flavor as it sits.

Can I make this soup gluten-free?

Yes, you can make the soup gluten-free by using a gluten-free flour substitute, such as rice flour or cornstarch, to thicken the soup.

Can I use a different kind of broth?

Yes, you can substitute vegetable broth with chicken broth or any other type of broth you prefer.

What can I serve this soup with?

This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or crostini.

How do I get the soup extra creamy?

For an even creamier soup, you can blend the soup with an immersion blender or in a regular blender before adding the Asiago cheese.

Can I use store-bought tomato jam?

Yes, you can use store-bought tomato jam, but homemade offers a fresh, customizable flavor that complements the soup better.

Can I make the soup spicier?

Yes, you can add a pinch of cayenne pepper, chili flakes, or even a splash of hot sauce to the soup for extra spice.

Can I make this soup dairy-free?

Yes, use a dairy-free cream substitute and a non-dairy cheese alternative to make the soup dairy-free.

Conclusion

Asiago Soup with Tomato Jam is a rich, creamy dish that combines the savory flavors of Asiago cheese with the sweet tang of homemade tomato jam. Whether you’re looking for a cozy appetizer or a fulfilling main dish, this soup hits all the right notes. Simple to make, yet elegant, it’s a dish that will leave everyone craving more.

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