Name: Roasted Tomato and Boursin Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 3 large tomatoes; 1 cup cherry tomatoes; 1 red onion, quartered; 1 head garlic, top sliced off; salt, to taste; 1 tsp paprika; 5.2 oz garlic and herb spreadable cheese (like Boursin); 1/2 cup heavy cream; croutons, for garnish; fresh basil leaves, for garnish; black pepper, to taste

1

Preheat your oven to 400°F (200°C).

2

In a baking dish, add olive oil, whole tomatoes, cherry tomatoes, quartered red onion, and the head of garlic.

3

Season generously with salt and paprika.

4

Roast for 30-35 minutes, or until the vegetables are soft and slightly charred.

5

Remove the dish from the oven, make a space in the center, and add the Boursin cheese.

6

Return to the oven and bake for another 5-10 minutes, until the cheese is melted and golden on top.

7

Remove from the oven. Squeeze the roasted garlic cloves out of their skins and discard the skins.

8

Transfer all the roasted vegetables, garlic, melted cheese, and any juices from the pan into a blender. Add the heavy cream.

9

Blend on high speed until the soup is completely smooth and creamy.

10

Pour the soup into a serving bowl. Garnish with croutons, fresh basil leaves, and a sprinkle of black pepper.

Roasted Tomato and Boursin Soup

Ingredients

12 Ingredients

Instructions

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