Description
This Baked Boursin Soup is a rich, creamy roasted vegetable soup featuring tomatoes, red peppers, onion, and garlic softened in the oven, combined with flavorful Boursin cheese and fresh basil. The soup is blended until smooth and optionally served with crispy grilled cheese sandwiches made with sourdough bread and a mix of melty cheeses, perfect for a comforting meal.
Ingredients
Scale
Boursin Soup
- 500g / 1lb Tomatoes, quartered (vine-ripened preferred)
- 2 Red Peppers, diced into 2cm/0.8″ pieces
- 1 Red Onion, diced into 2cm/0.8″ pieces
- 1 large Red Chilli, halved and deseeded
- 2 cloves Garlic, left in skins
- 2 tbsp Oil from a jar of Sun Dried Tomatoes
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 x 150g / 5oz block Garlic & Herbs Boursin Cheese
- 6 Sun Dried Tomatoes
- Small bunch Fresh Basil (approx. 30g / 1oz)
- 240ml / 1 cup Chicken Stock (or vegetable stock as substitute)
Grilled Cheese (Optional)
- 4 medium slices Bread (firm loaf like sourdough recommended)
- 200 – 250g / 2 – 2 1/2 cups grated cheese (half Mozzarella, half Red Leicester or other melty cheeses like Gouda, Cheddar, Gruyere)
- Chilli Oil, as needed (or mayo/butter for no spice)
Instructions
- Preheat the Oven: Set your oven to 200°C (400°F) so it’s ready for roasting the vegetables and Boursin cheese.
- Prepare Vegetables and Boursin: In a large roasting tray, combine quartered tomatoes, diced red peppers and onion, halved deseeded red chilli, and garlic cloves with 2 tablespoons of sun dried tomato oil. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Spread everything evenly and place the Boursin cheese block in the center.
- Roast the Vegetables and Cheese: Roast in the oven for 25-30 minutes until the vegetables are soft and lightly charred. If the Boursin cheese starts to brown too quickly, cover it loosely with foil to prevent burning.
- Cool and Blend: Allow the roasted contents to cool slightly. Transfer to a blender along with fresh basil, sun dried tomatoes, and chicken stock. Cover the blender hole with a clean tea towel, then pulse until the soup is smooth. If you prefer, blend directly in a pot using a hand blender. Adjust seasoning and thin with extra stock if needed.
- Warm and Thicken: To serve warm, gently simmer the blended soup over low to medium heat, stirring occasionally to thicken or adjust temperature.
- Make Grilled Cheese (Optional): Brush one side of each bread slice with chilli oil (or butter/mayo). Place half the slices oil-side down in a large pan over medium heat, add grated cheese on top, then cover with the remaining bread slices, oil side up. Fry until both sides are golden and crispy and cheese is melted inside.
- Serve and Enjoy: Ladle the warm baked Boursin soup into bowls and serve with the grilled cheese sandwiches for a delightful meal.
Notes
- The red chilli adds a mild spicy tingle after deseeding; omit if sensitive to spice.
- Extra garlic cloves boost flavor but you can omit if preferred; roast the cloves for mellow flavor.
- The soup consistency is thick with 1 cup stock but can be thinned with more; reduce by simmering if too thin.
- Use firm bread like sourdough for grilled cheese to keep it sturdy. Cheese combinations like Mozzarella and Red Leicester blend meltability and flavor; alternatives like Gouda, Cheddar, or Gruyere also work well.
- Chilli oil brand used is Lee Kum Kee Chiu Chow Chilli Oil, known for its spiciness. Use mayo or butter on bread for less spice.
- Calories quoted are approximate and pertain only to the soup divided by four servings.
Nutrition
- Serving Size: 1 bowl (approx. 300ml) plus optional grilled cheese sandwich
- Calories: 210
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
