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

Cook Mode Prevent your screen from going dark

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.

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.