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

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Prepare the Soup Base: Melt butter and olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Make the Roux: Whisk in the flour and cook for 1–2 minutes to form a roux that thickens the soup.
Add the Broth: Slowly add the vegetable broth, whisking constantly. Bring to a gentle simmer and cook for 5 minutes.
Incorporate the Cream and Cheese: Stir in the heavy cream and grated Asiago cheese until fully melted. Season with salt, pepper, and a pinch of nutmeg if desired.
Prepare the Tomato Jam: In a small saucepan, heat olive oil over medium heat. Add tomatoes and cook for 5–7 minutes until softened. Stir in honey, balsamic vinegar, and salt. Simmer for 8–10 minutes until the jam thickens.
Assemble and Serve: Ladle the soup into bowls, top with a spoonful of tomato jam, and garnish with parsley or chives. Serve warm.

Aged Asiago: Use aged Asiago for a sharper, more intense flavor.

Vegan Version: Use plant-based cream and vegan cheese for a dairy-free version.

Herb Options: Add fresh thyme, rosemary, or basil for extra flavor.

Spicy Twist: Add red pepper flakes to the soup or tomato jam for heat.

Make-Ahead Tomato Jam: Tomato jam can be made in advance and stored for up to a week.

Storage: Store soup and tomato jam separately in the fridge for up to 3 days or freeze both for up to 2 months.