Roasted Tomato Basil Soup with Croissant Grilled Cheese
Roasted Tomato Basil Soup with Croissant Grilled Cheese
Ingredients
For the Roasted Tomato Basil Soup
- 1 1/2 pounds mixed tomatoes, beefsteak and plum varieties, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 yellow onion, roughly chopped
- 1 head of garlic, cut in half horizontally
- 1 package Boursin Garlic & Fine Herbs cheese, 5.3 ounce
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic and herb seasoning, or to taste
- 1/2 teaspoon smoked paprika, or to taste
- 4 fresh thyme sprigs
- 1/2 cup chicken or vegetable broth
- 1/4 cup fresh basil leaves, packed, plus more for garnish
- 1/2 cup heavy cream
For the Croissant Grilled Cheese
- 4 large croissants, split horizontally
- 4 slices cheddar cheese, sharp or mild
- 4 slices provolone cheese
- 2 tablespoons unsalted butter, softened
Optional Garnish
- 1 tablespoon heavy cream, for swirling
- 1 teaspoon balsamic glaze, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Roughly chop the mixed tomatoes, red bell pepper, and yellow onion. Place them on the prepared baking sheet. Cut the head of garlic in half horizontally and add it to the sheet, cut-side up. Place the entire package of Boursin Garlic & Fine Herbs cheese directly on the baking sheet among the vegetables.
⏱️ 10 min
- 3
Drizzle the vegetables and Boursin cheese generously with olive oil (about 2 tablespoons). Season with salt, black pepper, garlic and herb seasoning, and smoked paprika. Toss gently to coat the vegetables. Add the fresh thyme sprigs to the baking sheet.
⏱️ 5 min
- 4
Roast the vegetables and Boursin cheese in the preheated oven for 30 to 35 minutes, or until the vegetables are tender and slightly caramelized, and the garlic is soft.
⏱️ 35 min•🌡️ 400
- 5
While the vegetables are roasting, prepare the croissant grilled cheese. Split each large croissant horizontally. Spread softened unsalted butter evenly on the outside surfaces of each croissant half. On the inside of one half of each croissant, layer one slice of cheddar cheese and one slice of provolone cheese. Place the other croissant half on top, butter-side out.
⏱️ 10 min
- 6
Once roasted, remove the baking sheet from the oven. Squeeze the softened garlic cloves from their skins into a large, heat-proof blender (or directly into a large pot if using an immersion blender). Add the roasted tomatoes, bell pepper, onion, the melted Boursin cheese, and the fresh basil leaves to the blender or pot. Discard the thyme sprigs.
⏱️ 5 min
- 7
Pour the chicken or vegetable broth into the blender/pot. Blend the mixture until completely smooth and creamy. If using a stand blender, be careful when blending hot liquids; vent the lid and cover with a kitchen towel. Transfer the blended soup to a large pot or Dutch oven if not already there.
⏱️ 5 min
- 8
Stir the heavy cream into the soup. Heat the soup over medium-low heat, stirring occasionally, until it is gently simmering and heated through. Taste and adjust seasoning with additional salt, pepper, or garlic and herb seasoning if needed.
⏱️ 5 min
- 9
While the soup simmers, heat a large skillet or griddle over medium heat. Place the assembled croissant grilled cheese sandwiches in the hot skillet. Cook for 3 to 4 minutes per side, or until the croissants are golden brown and crispy, and the cheese is melted and gooey.
⏱️ 7 min
- 10
Ladle the hot roasted tomato basil soup into bowls. If desired, swirl a small amount of heavy cream on top and drizzle with balsamic glaze. Serve immediately with the warm croissant grilled cheese sandwiches.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Tomato Basil Soup with Croissant Grilled Cheese
Ingredients
For the Roasted Tomato Basil Soup
- 1 1/2 pounds mixed tomatoes, beefsteak and plum varieties, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 yellow onion, roughly chopped
- 1 head of garlic, cut in half horizontally
- 1 package Boursin Garlic & Fine Herbs cheese, 5.3 ounce
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic and herb seasoning, or to taste
- 1/2 teaspoon smoked paprika, or to taste
- 4 fresh thyme sprigs
- 1/2 cup chicken or vegetable broth
- 1/4 cup fresh basil leaves, packed, plus more for garnish
- 1/2 cup heavy cream
For the Croissant Grilled Cheese
- 4 large croissants, split horizontally
- 4 slices cheddar cheese, sharp or mild
- 4 slices provolone cheese
- 2 tablespoons unsalted butter, softened
Optional Garnish
- 1 tablespoon heavy cream, for swirling
- 1 teaspoon balsamic glaze, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Roughly chop the mixed tomatoes, red bell pepper, and yellow onion. Place them on the prepared baking sheet. Cut the head of garlic in half horizontally and add it to the sheet, cut-side up. Place the entire package of Boursin Garlic & Fine Herbs cheese directly on the baking sheet among the vegetables.
⏱️ 10 min - 3
Drizzle the vegetables and Boursin cheese generously with olive oil (about 2 tablespoons). Season with salt, black pepper, garlic and herb seasoning, and smoked paprika. Toss gently to coat the vegetables. Add the fresh thyme sprigs to the baking sheet.
⏱️ 5 min - 4
Roast the vegetables and Boursin cheese in the preheated oven for 30 to 35 minutes, or until the vegetables are tender and slightly caramelized, and the garlic is soft.
⏱️ 35 min•🌡️ 400 - 5
While the vegetables are roasting, prepare the croissant grilled cheese. Split each large croissant horizontally. Spread softened unsalted butter evenly on the outside surfaces of each croissant half. On the inside of one half of each croissant, layer one slice of cheddar cheese and one slice of provolone cheese. Place the other croissant half on top, butter-side out.
⏱️ 10 min - 6
Once roasted, remove the baking sheet from the oven. Squeeze the softened garlic cloves from their skins into a large, heat-proof blender (or directly into a large pot if using an immersion blender). Add the roasted tomatoes, bell pepper, onion, the melted Boursin cheese, and the fresh basil leaves to the blender or pot. Discard the thyme sprigs.
⏱️ 5 min - 7
Pour the chicken or vegetable broth into the blender/pot. Blend the mixture until completely smooth and creamy. If using a stand blender, be careful when blending hot liquids; vent the lid and cover with a kitchen towel. Transfer the blended soup to a large pot or Dutch oven if not already there.
⏱️ 5 min - 8
Stir the heavy cream into the soup. Heat the soup over medium-low heat, stirring occasionally, until it is gently simmering and heated through. Taste and adjust seasoning with additional salt, pepper, or garlic and herb seasoning if needed.
⏱️ 5 min - 9
While the soup simmers, heat a large skillet or griddle over medium heat. Place the assembled croissant grilled cheese sandwiches in the hot skillet. Cook for 3 to 4 minutes per side, or until the croissants are golden brown and crispy, and the cheese is melted and gooey.
⏱️ 7 min - 10
Ladle the hot roasted tomato basil soup into bowls. If desired, swirl a small amount of heavy cream on top and drizzle with balsamic glaze. Serve immediately with the warm croissant grilled cheese sandwiches.
⏱️ 3 min