Baked Boursin Soup with Roasted Vegetables and Grilled Cheese Recipe

If you’re looking for a cozy, comforting dish that feels a little fancy but is actually pretty simple, you’re going to love this Baked Boursin Soup with Roasted Vegetables and Grilled Cheese Recipe. It’s one of those meals where everything—the creamy, garlicky soup dripping with rich roasted vegetables paired with a crispy, melty grilled cheese—just hits all the right spots. Seriously, once I made this, my family went crazy for it, and I bet you will too.

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Ingredients You’ll Need

The magic of this Baked Boursin Soup with Roasted Vegetables and Grilled Cheese Recipe really lies in the harmony of ingredients—fresh tomatoes, fragrant basil, and that soft, flavorful Boursin cheese all come together beautifully. When shopping, try to pick ripe, vine tomatoes and a sturdy bread like sourdough for the grilled cheese to get the best texture and flavor.

• Tomatoes: I always use vine-ripened for the sweetest, juiciest flavor.
• Red Peppers: Diced evenly so they roast perfectly alongside the tomatoes.
• Red Onion: Adds that subtle sweetness after roasting.
• Red Chilli: Deseeded if you want just a hint of heat without overwhelming spice.
• Garlic: Roasting it in the skins softens the flavor—love this little trick.
• Sun Dried Tomato Oil: Plenty of flavor packed in this oil; don’t skip it!
• Salt and Black Pepper: Balancing act for seasoning.
• Garlic & Herbs Boursin Cheese: The star ingredient—flavorful, creamy, and oh-so-easy.
• Sun Dried Tomatoes: For that extra umami punch.
• Fresh Basil: Adds brightness and freshness.
• Chicken Stock: Or vegetable stock to keep it vegetarian-friendly.
• Bread for Grilled Cheese: Choose a firm loaf so it holds up nicely when grilled.
• Grated Cheese: I mix mozzarella and Red Leicester for great melt and flavor.
• Chilli Oil: For brushing the bread, adds a spicy kick—swap with mayo or butter if you prefer no heat.

Variations

I love tweaking this recipe depending on my mood or what I have on hand—and you should definitely feel free to get creative, too! It’s such a flexible base that you can make it spicier, milder, vegan, or swap out veggies without losing the soul of the dish.

• Spicy Kick: Once, I added a smoked paprika alongside the chilli, and the smoky note made the soup unforgettable.
• Vegetarian Version: Swap chicken stock for vegetable stock and use vegan cheese for the grilled cheese sandwich; it turns out just as delicious.
• Seasonal Veggies: I’ve tried throwing in some roasted zucchini or carrots, and it worked wonderfully, adding more texture.
• Cheese Variations: Mixing Gouda and Gruyere instead of Mozzarella and Red Leicester gives a different but tasty flavor profile.

How to Make Baked Boursin Soup with Roasted Vegetables and Grilled Cheese Recipe

Step 1: Roast the Vegetables and Boursin Cheese

Start by preheating your oven to 200°C (400°F)—hot enough to get those veggies nicely charred but not burnt. Toss together your quartered tomatoes, diced red peppers, red onion, halved and deseeded chilli, and garlic cloves in a large roasting tray. Drizzle with the sun-dried tomato oil, sprinkle with salt and pepper, then give it all a gentle shake to coat evenly. Now the fun part: nestle the whole block of Boursin right in the center. Roast everything for about 25-30 minutes, until the veggies are soft and lightly charred. If you notice the cheese is browning too quickly, don’t panic—just cover it loosely with foil so it melts beautifully without getting burnt.

Step 2: Blend Into a Creamy Soup

Once everything has roasted to perfection, let it cool for a few minutes—that way, you won’t have any accidental steam burns later. Dump the whole tray contents into a blender along with fresh basil, sun-dried tomatoes, and your chicken or vegetable stock. I like to leave a little opening at the top and drape a clean tea towel over it to avoid splatters while pulsing. Blend until smooth but still luscious. Taste and adjust seasoning—add more salt, pepper, or stock if you want it thinner. If it feels a bit thin, simmer it gently on the stove to thicken up again.

Step 3: Make the Grilled Cheese the Star Side

Brush one side of each slice of your chosen bread with chilli oil (or butter if you’d rather keep it classic). Place half of the slices, oil-side-down, in a warm pan over medium heat. Pile on your grated cheese—remember, I love a mix of mozzarella and Red Leicester for that perfect melt and flavor combo. Top with the remaining slices, oil-side-up. Grill each side until golden, crispy, and the cheese melts into gooey heaven. This is the fun part—make sure your pan isn’t too hot so the bread browns evenly and the cheese has time to melt properly.

Step 4: Serve and Savor

Ladle your velvety baked Boursin soup into bowls and serve piping hot with your grilled cheese sandwiches on the side. Trust me, dipping that crispy bread into the creamy soup is a total game-changer.

How to Serve Baked Boursin Soup with Roasted Vegetables and Grilled Cheese Recipe

Garnishes

I like to top my soup with a few fresh basil leaves or a sprinkle of finely chopped parsley to brighten the flavors and add color. Sometimes, a light drizzle of olive oil or even a splash of chilli oil on top adds a beautiful sheen and hint of warmth. If you’re feeling adventurous, a little crumble of crispy bacon or toasted pine nuts also makes a lovely garnish.

Side Dishes

This soup and grilled cheese combo really shines on its own, but if you want to add something extra, a simple green salad with a zingy vinaigrette or some roasted garlic potatoes make wonderful complements without stealing the spotlight.

Creative Ways to Present

For special occasions, I’ve served this soup in rustic bread bowls which doubles as a fun edible container. You can also plate the grilled cheese sandwiches cut into triangles and artfully fan them around the bowl. Adding a sprinkle of microgreens or edible flowers takes things up a notch and impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. It thickens up a bit when cold, so when reheating, I add a splash of stock or water to loosen it back up and stir until hot and smooth again.

Freezing

This soup freezes really well! I portion it out into freezer-safe containers, leaving some headroom for expansion. When you’re ready, just thaw overnight in the fridge and reheat gently on the stove. Keep the grilled cheese fresh though—those are best made fresh for that perfect crispy crust.

Reheating

Reheat the soup slowly over low to medium heat, stirring frequently to prevent sticking or burning. If it’s too thick, add a little extra stock or water until you get back to your preferred consistency. For the grilled cheese, you can reheat in a hot pan for a few minutes per side to regain that crispy edge and melty center.

FAQs

Final Thoughts

This Baked Boursin Soup with Roasted Vegetables and Grilled Cheese Recipe is one of those go-to meals I keep coming back to when I want something comforting and satisfying, but also a little special. The way the roasted vegetables blend with creamy, garlicky Boursin cheese is truly delightful—and pairing it with a crisp, cheesy sandwich makes every spoonful and bite feel like a warm hug. Trust me, you’re going to want to save this recipe for the times you need a bit of kitchen magic with minimal fuss. Go ahead, try it, and enjoy every delicious moment!

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