This soup uses a block of Boursin to make the creamiest, most flavoursome soup imaginable!
If you’ve been around here for a little while, you’ll know my love for Boursin cheese knows no bounds. Today we’re adding it to soup, and let me tell you, the result is so flippin’ good! Follow me…
Boursin Soup
This is essentially a delicious roasted tomato and red pepper soup, with Boursin and a few other goodies added. The Boursin does a lot of the heavy lifting both in terms of texture and flavour though, so I feel it needs to be involved in the title.
Alongside the tomatoes and peppers, we’ve got some red onion, chilli and garlic. Roasting everything is going to not only soften the veg, but it’ll intensify the flavours. You’re looking to get some light charring across the veg.
Blending the soup
The soup will taste pretty good from just the ingredients in the tray, but to really bring it to life, you’ll want to blend in some stock, sun dried tomatoes and lots of fresh basil. I like to use a blender, but you could add everything to a pot and use a hand blender.
Process shots: mix veg with oil and seasoning then add Boursin (photo 1), bake (photo 2), add to blender with stock, sun dried tomatoes and basil (photo 3), blend (photo 4).
Spicy Grilled Cheese
What’s a soup without a soup dunker? This is optional – but if you want to give it a go, the spice really does go delightfully with the soup.
This is essentially just a regular grilled cheese, but instead of using butter or mayo for the outside, I’m using chilli oil. For the bread, I recommend something firm like Sourdough (just to keep the grilled cheese nice and sturdy). For the cheese, I’ve used Mozzarella and half Red Leicester, but you can use any melty cheese you fancy (Gouda, Cheddar and Gruyere all work nicely).
Process shots: brush bread with oil (photo 1), flip (photo 2), add cheese (photo 3), add second slice and brush with oil (photo 4), add to pan (photo 5), fry both sides (photo 6).
Boursin Soup FAQ
The Boursin does add a good amount of garlic flavour, but it’s certainly not overbearing, hence why I add another couple of cloves. You can decide whether to add the extra garlic after blending the soup if you’d like.
The one red deseeded red chilli adds a very mild spice. You can leave it out if you’re not good with spice at all.
To thin out the soup just blend in more stock a splash at a time. To thicken the soup just simmer to reduce.
How to serve Boursin Soup
If you’ve used a blender, you can make a decision whether the soup is hot enough to serve. If it is, just pour it straight into bowls. If not, pour it into a pot a gently simmer to warm it through.
If you’re not making the grilled cheese, then serve up with some crusty buttered bread!
For more delicious soups check out all of my Soup Recipes!
Alrighty, let’s tuck into the full recipe for this Boursin soup shall we?!
How to make Boursin Soup (Full Recipe & Video)
Baked Boursin Soup
Equipment
- Sharp Knife & Chopping Board
- Large Roasting Tray (mine is 34x24cm / 13×9.5" which works perfectly)
- Blender or Hand Blender
- Jug (for stock)
- Large Pan (for grilled cheese – optional)
Ingredients
Boursin Soup
- 500g / 1lb Tomatoes, quartered (I use vine-ripened tomatoes)
- 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 (see notes)
- 2 cloves of Garlic, left in skins
- 2 tbsp Oil from a jar of Sun Dried Tomatoes
- 1/4 tsp EACH: Salt, Black Pepper, plus more to taste
- 1x 150g/5oz block of Garlic & Herbs Boursin Cheese
- 6 Sun Dried Tomatoes
- 1 small bunch of Fresh Basil (a small bunch is typically 30g/1oz)
- 240ml / 1 cup Chicken Stock, or as needed (sub veg stock)
Grilled Cheese (optional)
- 4 medium slices of Bread (see notes)
- 200 – 250g / 2 – 2 1/2 cups grated Cheese (see notes)
- Chilli Oil, as needed (sub mayo or butter for no spice)
Instructions
- Preheat the oven to 200C/400F.
- In a large roasting tray, combine the tomatoes, peppers, onion, chilli and garlic with 2 tbsp oil and 1/4 tsp salt and pepper. Spread everything out, place the Boursin in the centre, then roast for 25-30 minutes until the veg is soft and lightly charred. If you notice the Boursin charring too quickly, just pop a piece of foil over it.
- Let everything cool for a few minutes, then add to a blender with the basil, sun dried tomatoes and stock. Leave the hole at the top open and pop a clean tea towel over the top. Pulse until smooth, then adjust seasoning to taste and thin out with more stock if you need to. Alternatively, you can add everything to a pot and use a hand blender to blend until smooth. To warm up or thicken the soup, just gently simmer and stir over low-medium heat.
- Grilled Cheese: brush one side of each slice of bread with chilli oil (or butter/mayo) and place half of them oil-side-down. Add the cheese to those slices, then add the second slice on top. Add to a large pan over medium heat and fry both sides until deep golden and crispy, with the cheese melted in the centre.
- Serve up and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
For more awesome ways to use Boursin cheese check out these recipes:
Recipes using Boursin
- Boursin Chicken
- Boursin Salmon Orzo
- Boursin Mashed Potatoes
- Boursin Pork Tenderloins
- Boursin, Bacon and Broccoli Gnocchi
