Cream of Roasted Tomato and Biobio Swiss Cheese with Croutons and Caramelized Onions

Cream of Roasted Tomato and Biobio Swiss Cheese with Croutons and Caramelized Onions 

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  • 25 minutes

  • 1:00

  • 6 portions

Cream of Roasted Tomato and Biobio Swiss Cheese with Croutons and Caramelized Onions

The combination of the cream of roasted tomato with the Biobio Swiss cheese, croutons and caramelized onions adds a dash of saltiness, sweetness, creaminess and crispiness to the soup. A dish that will make you beg for more!


Garlic confit ingredients:

  • 1 garlic head
  • 30 ml (2 tbsp.) olive oil
  • Salt and ground pepper

Soup ingredients:

  • 1.5 litre (6 cups) tomatoes, coarsely chopped
  • 1 large onion, coarsely chopped
  • 15 ml (1 tbsp.) sugar
  • 15 ml (1 tbsp.) fresh thyme sprigs
  • 30 ml (2 tbsp.) olive oil
  • 750 ml (3 cups) vegetable broth
  • 60 ml (¼ cup) 35% cream
  • 250 ml (1 cup) Biobio Swiss cheese, grated
  • Salt and ground pepper

Croutons and caramelized onions ingredients:

  • 500 ml (2 cups) red onions, minced
  • 15 ml (1 tbsp.) olive oil
  • 15 ml (1 tbsp.) butter
  • 15 ml (1 tbsp.) balsamic vinegar
  • 15 ml (1 tbsp.) honey
  • Salt and pepper to taste
  • 4 slices baguette or ciabatta bread, slightly toasted

Preheat oven at 425 °F.

Cut the top of the garlic head. On two sheets of aluminum foil, place the garlic head, olive oil, salt and pepper. Tightly wrap to form a bundle.

On a large cooking sheet, place the tomatoes, onions, sugar, fresh thyme and olive oil. Salt and pepper, and mix well to coat the vegetables. Place the garlic bundle on the cooking sheet and cook in the oven for 60 minutes. Remove the garlic bundle from the oven after it has been cooking for 35 minutes.

In a small bowl, recover the olive oil and crush the garlic head confit to remove the pulp. Set aside.

In the meantime, prepare the caramelized onions mixture. In a skillet over medium heat, soften the onions in olive oil and butter for 30 minutes. If the onions start to burn, add a bit of water. Reduce heat to low, add the balsamic vinegar, honey, salt and pepper, and let simmer for 5 minutes or until the liquid has evaporated. Keep refrigerated.

In a food processor, bring the vegetables and garlic confit to a smooth puree. Transfer the puree in a pot and add the broth. Let simmer for 5 minutes. Add the Biobio Swiss cheese and cream, and mix over low heat until the cheese has melted. Salt and pepper.

Put a small amount of caramelized onions on each crouton and serve with the cream of tomato.

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