Description
This Baked Boursin Soup is a rich and creamy roasted tomato and red pepper soup infused with garlic, fresh basil, and sun-dried tomatoes, all blended together with a deliciously soft Boursin cheese. Roasted to bring out the natural sweetness and depth of the vegetables, this soup offers a velvety texture balanced by a gentle spicy kick from fresh chili. Served alongside optional crispy grilled cheese sandwiches, it’s a comforting meal perfect for cozy days.
Ingredients
Scale
Boursin Soup
- 500g / 1lb Vine-ripened tomatoes, quartered
- 2 Red peppers, diced into 2cm / 0.8″ pieces
- 1 Red onion, diced into 2cm / 0.8″ pieces
- 1 Large red chili, halved and deseeded
- 2 Cloves garlic, left in skins
- 2 tbsp Sun-dried tomato oil (from jar)
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 150g / 5oz Garlic & Herbs Boursin cheese block
- 6 Sun-dried tomatoes
- 30g / 1oz Fresh basil (small bunch)
- 240ml / 1 cup Chicken stock (or vegetable stock as substitute)
Grilled Cheese (Optional)
- 4 Medium slices of sourdough bread
- 200g – 250g (2 – 2 1/2 cups) grated cheese (half Mozzarella, half Red Leicester recommended; Gouda, Cheddar or Gruyere also work)
- Chili oil as needed (or mayo/butter for no spice)
Instructions
- Preheat Oven: Set your oven to 200°C (400°F) to get it ready for roasting the vegetables and Boursin cheese.
- Prepare and Roast Vegetables: In a large roasting tray, combine quartered tomatoes, diced red peppers, diced red onion, halved and deseeded chili, and garlic cloves with 2 tablespoons of sun-dried tomato oil, salt, and black pepper. Spread evenly, place the block of Boursin cheese in the center, and roast for 25-30 minutes until vegetables are soft and slightly charred. If the Boursin cheeses chars too quickly, cover it loosely with foil to prevent burning.
- Cool and Blend Soup: Allow the roasted mixture to cool slightly for a few minutes. Then transfer everything into a blender along with fresh basil, sun-dried tomatoes, and chicken stock. Leave the blender lid slightly open and cover with a clean tea towel. Pulse the mixture until smooth, adjusting seasoning to taste and adding more stock to thin if needed. Alternatively, you can blend the mixture in a pot using a hand blender until smooth.
- Simmer Soup: To warm the soup or thicken it, gently simmer on low to medium heat while stirring occasionally until desired consistency is reached.
- Make Grilled Cheese (Optional): Brush one side of each bread slice with chili oil (or mayo/butter if you prefer no spice). Place half the slices oil-side down in a large pan over medium heat. Sprinkle grated cheese evenly on these slices, then top with the remaining slices, oil side up. Fry each side until golden brown and crispy, and the cheese inside is melted thoroughly.
- Serve: Ladle the warm soup into bowls and serve alongside the grilled cheese sandwiches if desired. Enjoy your comforting, flavorful meal!
Notes
- Soup Spice: Using a fresh red chili adds a mild, mellow heat to the soup. If you prefer no spice, omit the chili.
- Additional Garlic: Boursin already has garlic, but roasting extra garlic cloves adds depth. If avoiding strong garlic flavor, roast separately and blend without them, then taste.
- Soup Consistency: Using 1 cup of stock yields a thick soup. Add more stock to thin out if preferred or simmer longer to reduce if too thin.
- Grilled Cheese Tips: Use a firm bread like sourdough for sturdy sandwiches. A blend of Mozzarella and Red Leicester cheese melts well, but Gouda, Cheddar, or Gruyere are excellent alternatives. The suggested chili oil is Lee Kum Kee Chiu Chow Chili Oil, known for its spiciness.
- Calories: Nutritional values provided are for the soup portion only, divided per serving (serves 4).
Nutrition
- Serving Size: 1 bowl (approximately 350ml)
- Calories: 190 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
