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Baked Boursin Soup

This soup uses a block of Boursin to make the creamiest, most flavoursome soup imaginable! This is essentially a delicious roasted tomato and red pepper soup, with Boursin and a few other goodies added. The Boursin does a lot of the heavy lifting both in terms of texture and flavour though, so I feel it needs to be involved in the title.
Alongside the tomatoes and peppers, we’ve got some red onion, chilli and garlic. Roasting everything is going to not only soften the veg, but it’ll intensify the flavours. You’re looking to get some light charring across the veg.
The soup will taste pretty good from just the ingredients in the tray, but to really bring it to life, you’ll want to blend in some stock, sun dried tomatoes and lots of fresh basil. I like to use a blender, but you could add everything to a pot and use a hand blender.
What’s a soup without a soup dunker? This is optional – but if you want to give it a go, the spice really does go delightfully with the soup.
This is essentially just a regular grilled cheese, but instead of using butter or mayo for the outside, I’m using chilli oil. For the bread, I recommend something firm like Sourdough (just to keep the grilled cheese nice and sturdy). For the cheese, I’ve used Mozzarella and half Red Leicester, but you can use any melty cheese you fancy (Gouda, Cheddar and Gruyere all work nicely).
Servings: 4
Author: Don't Go Bacon My Heart

Ingredients

Boursin Soup

  • 1 pound tomatoes (500g), quartered (I use vine-ripened tomatoes)
  • 2 red bell peppers diced into 2cm/0.8" pieces
  • 1 red onion diced into 2cm/0.8" pieces
  • 1 large red chilli halved and deseeded (see notes)
  • 2 cloves garlic left in skins
  • 2 tablespoons oil from a jar of Sun Dried Tomatoes
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper plus more to taste
  • 1 5.4-ounce container Boursin garlic & herbs cheese (150g)
  • 6 sun dried tomatoes
  • 1 small bunch fresh basil about 30g / 1 ounce
  • 1 cup chicken stock (240ml), or as needed, or sub veg stock

Grilled Cheese, optional

  • 4 medium slices bread see notes
  • 2 – 2½ cups grated cheese (200 – 250g) - see notes
  • chilli oil as needed, or sub mayo or butter for no spice

Instructions

For the soup:

  • Preheat the oven to 400F (200C)
  • In a large roasting tray, combine the tomatoes, peppers, onion, chilli and garlic with 2 tablespoons of oil and 1/4 teaspoon of salt and pepper.
  • Spread everything out, place the Boursin in the centre, then roast for 25-30 minutes until the veg is soft and lightly charred. If you notice the Boursin charring too quickly, just pop a piece of foil over it.
  • Let everything cool for a few minutes, then add to a blender with the basil, sun dried tomatoes and stock.
  • Leave the hole at the top open and pop a clean tea towel over the top. Pulse until smooth.
  • Adjust the seasoning to taste and thin out with more stock if you need to. Alternatively, you can add everything to a pot and use a hand blender to blend until smooth.
  • To warm up or thicken the soup, just gently simmer and stir over low-medium heat.

Grilled Cheese:

  • Brush one side of each slice of bread with chilli oil (or butter/mayo) and place half of them oil-side-down.
  • Add the cheese to those slices, then add the second slice on top.
  • Add to a large pan over medium heat and fry both sides until deep golden and crispy, with the cheese melted in the centre.
  • Serve up and enjoy!

Notes

  • Soup spice – I usually add a large fresh red chilli (the ones you get in packets from the supermarket). After deseeding it, the soup will have a very mellow tingle of spice. If you’re not good with spice at all, just leave this out.
  • Garlic – Boursin is obviously pretty garlicky, but I like to add an extra couple of cloves for a boost of flavour. If you’re at all wary, roast them anyway, then blitz the soup without them and see if you could go more garlicky.
  • Consistency – 1 cup of stock will give you a relatively thick soup, which I prefer. You can very easily thin it out with more stock though if you’d like. If you go overboard, just simmer to reduce.
  • Grilled cheese – I recommend using a firm loaf like Sourdough, just so the grilled cheese is nice and sturdy. For the cheese, I use half Mozzarella and half Red Leicester, but you can use any melty cheese you fancy (Gouda, Cheddar and Gruyere all work nicely). For reference, the chilli oil brand I use is Lee Kum Kee Chiu Chow Chilli Oil and it’s pretty spicy!