Baked Boursin Soup with Roasted Vegetables and Melty Grilled Cheese Recipe

If you’re looking for a soup that’s cozy, creamy, and absolutely bursting with flavor, I’ve got just the thing for you: Baked Boursin Soup with Roasted Vegetables and Melty Grilled Cheese Recipe. This isn’t your average tomato soup – it’s packed with roasted veggies and that rich, garlicky Boursin cheese that gives it a unique, luscious texture. Plus, pairing it with a perfectly browned grilled cheese makes it a meal you’ll want to come back to again and again. Trust me, once you try this, you’ll wonder why you ever settled for plain soup before.

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Ingredients You’ll Need

The magic here comes from simple, fresh ingredients that you probably already have or can find easily at the store. Roasting the vegetables with the Boursin cheese creates that irresistible creamy soup base, while the grilled cheese is loaded with melty goodness. Pro tip: choosing ripe tomatoes and a firm sourdough bread will really take this recipe up a notch.

• Tomatoes: Vine-ripened ones give the best sweetness and flavor; avoid overly green or mealy tomatoes.
• Red Peppers: Use fresh and firm for a nice char and sweetness after roasting.
• Red Onion: Adds subtle sweetness and depth when roasted alongside the other veggies.
• Red Chilli: Deseed it unless you want a spicy kick; I like a mild heat that lingers.
• Garlic: Roasting garlic mellows and sweetens it—don’t skip the skins during roasting!
• Sun Dried Tomato Oil: Packs in concentrated flavor—track down a good-quality jar.
• Garlic & Herbs Boursin Cheese: The star ingredient that makes this soup creamy, flavorful, and extra special.
• Sun Dried Tomatoes: Adds a tangy richness that balances the creaminess perfectly.
• Fresh Basil: Brightens the soup with freshness—don’t replace with dried unless you must.
• Chicken Stock (or Vegetable Stock): Use a good-quality stock for added depth; homemade or store-bought both work.
• Bread: Opt for a firm loaf like sourdough for sturdy grilled cheese sandwiches that hold up well.
• Cheese: I prefer a mix of mozzarella and Red Leicester for meltiness and flavor, but cheddar, gouda, or gruyere work great too.
• Chilli Oil (optional): It adds a smoky, spicy edge to the grilled cheese; you can swap it out with mayo or butter if you prefer no spice.

Variations

I love how flexible the Baked Boursin Soup with Roasted Vegetables and Melty Grilled Cheese Recipe is. You can easily tweak it to suit your mood or dietary needs without losing any of its soul. Don’t be afraid to experiment — here are some ideas based on how I like to make it my own.

• Make it Vegan: Try using a plant-based Boursin alternative, swap chicken stock for vegetable stock, and use vegan cheese for the grilled cheese sandwiches — I’ve had success with this and the flavors still sing.
• Add More Heat: If you like it spicy like I do, feel free to leave the seeds in the chilli or add a pinch of cayenne powder in the soup. Just pace yourself and taste as you go.
• Seasonal Veggies: I sometimes swap red peppers with roasted butternut squash or carrots in the fall for a sweeter twist.
• Grilled Cheese Options: You can mix cheeses like fontina or provolone for different melty textures — and sometimes I add a layer of caramelized onions for that extra oomph.

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

Step 1: Roast Your Vegetables and Boursin to Perfection

Start by preheating your oven to 200°C (400°F). Grab a large roasting tray and toss in the quartered tomatoes, diced red peppers, red onion, halved and deseeded red chilli, and garlic cloves still in their skins. Drizzle in about 2 tablespoons of sun dried tomato oil and sprinkle with salt and pepper. The trick here is to spread everything out in a single layer — this helps the veggies roast evenly and get that wonderful char. Nestle the whole block of Boursin cheese smack dab in the center; it will melt as it roasts and infuse all those flavors. Roast for 25-30 minutes until everything is soft and beautifully roasted – keep an eye on the cheese to prevent burning. If it looks like it’s browning too quickly, loosely cover with foil. This step is where the soup truly develops its deep, rich flavor.

Step 2: Blend It Up With Fresh Basil and Stock

Once the veggies and cheese come out of the oven, let them cool just a bit — this makes blending easier and safer. Transfer everything to a blender along with fresh basil leaves, sun dried tomatoes, and about 1 cup of chicken or vegetable stock. Leave the blender lid slightly open and cover it with a clean tea towel to avoid splatters (this always saves me from a big mess). Pulse until it’s silky smooth. If you don’t have a blender, no worries — a hand blender works just as well right in the pot. Now taste your soup and adjust salt, pepper, or stock to get the consistency and flavor you like. If it’s too thick, add a splash more stock and if too thin, simmer gently to thicken. This soup gets better even after sitting a while, so give it a little simmer if you want it warmer or thicker before serving.

Step 3: Make the Melty Grilled Cheese

For the grilled cheese, I brush one side of each slice of bread with chilli oil for a subtle spice and crispness — but butter or mayo works just as well. Place half the slices oil-side-down in a heated pan over medium heat, pile on the grated cheese (about 2 cups total, but you can use more if you’re feeling extra cheesy), then top with the remaining slices, oil-side-up. Cook each side until golden brown and the cheese inside is perfectly melted, about 3-4 minutes per side. A firm loaf like sourdough holds up nicely without getting soggy too fast, which I’ve found makes for the best texture. Watch the heat so the bread doesn’t burn before the cheese melts.

Step 4: Serve Up and Enjoy

Ladle the hot, creamy soup into bowls and serve alongside your melty grilled cheese sandwiches. This combo is pure comfort on a plate — I usually end up dipping the sandwich right into the soup because that’s how good it is. Have napkins ready and dig in!

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

Garnishes

I usually sprinkle fresh chopped basil or a few extra torn sun dried tomatoes on top of the soup just before serving to freshen things up visually and add a burst of flavor. If I’m feeling fancy, a drizzle of a good-quality chili oil on the soup or grilled cheese edges gives a lovely aromatic punch. A little cracked black pepper on top never hurts either!

Side Dishes

This soup and grilled cheese combo definitely stands strong on its own, but sometimes I like to serve a crisp green salad with a lemon vinaigrette or roasted green beans to add some crunch and freshness. A light pickle or some marinated olives on the side can also help balance the richness beautifully.

Creative Ways to Present

For special occasions, I like to serve the soup in little individual baking dishes topped with an extra dab of Boursin and a sprinkle of shredded cheese, then broil it for a few minutes until bubbly and golden on top. Cutting the grilled cheese as sticks for dipping also makes it fun – perfect for casual dinners or entertaining kids.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just give it a good stir before reheating, and keep the grilled cheese fresh by storing it separately.

Freezing

I’ve frozen the soup without any issues: let it cool completely and transfer to freezer-safe containers or bags. It keeps well for about 2 months. When thawing, do it overnight in the fridge and reheat gently on the stove to keep the flavors and texture intact. I don’t recommend freezing the grilled cheese sandwiches as they tend to get soggy after thawing.

Reheating

I usually reheat the soup slowly over low heat, stirring frequently until warmed through—this helps prevent any separation from the cheese. For grilled cheese, a quick re-toast in a hot pan or oven toaster crisps up the bread and remelts the cheese beautifully, making leftovers almost as good as fresh.

FAQs

Final Thoughts

This Baked Boursin Soup with Roasted Vegetables and Melty Grilled Cheese Recipe has become one of my go-to comfort meals whenever I want something simple but special. It’s perfect for cozy nights in and always impresses family or friends without tons of fuss. I hope you’ll give this recipe a try soon—you might just find it becoming your favorite way to enjoy soup and grilled cheese too!

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