Roasted Boursin Tomato Soup with Chili Crisp Grilled Cheese Recipe
A good tomato soup should taste like the tomatoes did some work before they ever reached the blender. Roasting is the trick here. The tomatoes get sweeter, the peppers soften, the onion caramelizes at the edges, and the garlic turns mellow and spreadable. Add Boursin and cottage cheese, and you get a soup that is creamy, savory, and rich without needing a lot of heavy cream.
This recipe pairs that cozy roasted tomato soup with a chili crisp grilled cheese made on sourdough with cheddar and mozzarella. The sandwich is buttery, crisp, a little spicy, and perfect for dunking. It is comfort food with just enough of a twist to feel special.
The soup is simple enough for a weeknight if you keep the prep relaxed. Most of the flavor comes from the oven, then everything gets blended and simmered until thick and silky.
Why this roasted tomato soup works so well
This soup builds flavor in layers, but none of the steps are fussy.
Roasting the vegetables at 425°F concentrates their flavor. Roma tomatoes are a great choice because they roast well and do not release as much water as larger slicing tomatoes. Still, any ripe, sweet tomato works here. If your tomatoes smell fragrant and feel heavy for their size, they are likely a good pick.
The red bell peppers add body and sweetness. The onion adds depth. The whole head of garlic sounds like a lot, but roasted garlic tastes soft, nutty, and mild. It blends right into the soup and makes the whole pot taste richer.
Then comes the Boursin. One 5.2-ounce package melts into the roasted vegetables and adds instant creaminess, garlic, herbs, and salt. Cottage cheese may feel unexpected, but once blended, it disappears into the soup and gives it a creamy texture with a little extra body.
A handful of basil at the end keeps the soup fresh. Butter rounds out the acidity, and a little sugar helps balance the tomatoes if they are not quite as sweet as you hoped.
The best tomato soup is all about balance: sweet tomatoes, enough salt, gentle acidity, and a creamy finish.
Ingredients
This recipe makes about 4 to 6 servings, depending on how generously you serve the soup and grilled cheese.
For the roasted Boursin tomato soup
14 Roma tomatoes, halved Use ripe, sweet tomatoes. You can swap in another favorite tomato if needed.
2 red bell peppers, roughly chopped
1 yellow onion, quartered
1 whole head of garlic
1 5.2-ounce package Boursin cheese
Olive oil
Salt
Black pepper
Garlic powder
1 cup cottage cheese
2 cups chicken broth, plus more as needed
1 large handful fresh basil
2 tablespoons butter
1 to 2 teaspoons sugar, or to taste
Heavy cream or olive oil, for serving
For the chili crisp grilled cheese
Sourdough bread
Butter
Chili oil or chili crisp
Shredded cheddar cheese
Shredded mozzarella cheese
A few tips before you start
If you want the smoothest, most flavorful soup, keep these small details in mind.
Use a sheet pan for faster roasting
A sheet pan gives the vegetables more room, which helps them roast instead of steam. The edges caramelize faster, and the tomatoes cook more evenly. A Dutch oven also works, especially if you want to blend and simmer in the same pot, but it may take longer for everything to soften and brown.
If you use a Dutch oven, give the vegetables a little extra time and stir once or twice during roasting.
Do not let the garlic dry out
Slice just the top off the head of garlic so the cloves are exposed. Place it cut-side up among the vegetables, then drizzle it generously with olive oil. This protects the garlic and helps it roast until soft instead of burning.
Taste after blending
Tomatoes vary a lot. Some are sweet and low-acid. Others need more salt, butter, or a little sugar. After the soup simmers, taste it and adjust. Most tomato soups need more salt than you think, especially when made with fresh tomatoes.
Blend carefully
Hot soup expands when blended. If using a regular blender, work in batches and remove the small center cap from the lid if your blender has one. Cover the opening with a folded kitchen towel so steam can escape safely. An immersion blender is easier, though the soup may be slightly more textured.
Numbered instructions
Make the roasted Boursin tomato soup
Preheat the oven.
Set the oven to 425°F.
Prepare the vegetables.
Add the halved tomatoes, chopped red bell peppers, and quartered onion to a sheet pan or Dutch oven. Drizzle everything with a generous amount of olive oil. Season with salt, black pepper, and garlic powder. Toss until the vegetables are well coated.
Add the garlic.
Slice the top off the head of garlic to expose the cloves. Place it cut-side up among the vegetables, nestled along the side. Drizzle the garlic generously with olive oil so it roasts without burning.
Add the Boursin.
Place the Boursin in the center of the vegetables. Drizzle the cheese with a little more olive oil.
Roast until soft and caramelized.
Roast for 35 to 50 minutes, until the tomatoes have softened, the peppers are tender, the onion has browned at the edges, and the garlic is soft. A sheet pan will usually cook faster and more evenly, so start checking around 35 minutes. A Dutch oven may need more time.
Transfer if needed.
If you roasted everything on a sheet pan, transfer the vegetables, Boursin, and all the pan juices to a large pot. If you used a Dutch oven, leave everything in the pot.
Squeeze in the roasted garlic.
Let the garlic cool just enough to handle. Squeeze the roasted cloves out of their skins and into the pot. Discard the papery skins.
Add cottage cheese and broth.
Add the cottage cheese and 2 cups chicken broth to the pot.
Blend until smooth.
Use an immersion blender to blend the soup until smooth and creamy. If using a countertop blender, blend carefully in batches, then return the soup to the pot.
10. Finish the soup.
Stir in the fresh basil, butter, and 1 teaspoon sugar. Simmer over medium-low heat for 10 to 20 minutes, stirring occasionally, until the soup thickens to your preferred texture.
11. Adjust the consistency.
If the soup gets too thick, stir in more chicken broth a splash at a time. If you want it thicker, keep simmering uncovered.
12. Taste and season.
Taste the soup and add more salt, pepper, or sugar as needed. Start with the second teaspoon of sugar only if the soup tastes too sharp or acidic.
Make the chili crisp grilled cheese
13. Heat the skillet.
Place a skillet over medium heat. Add butter and let it melt.
14. Start the bread.
Add one slice of sourdough to the skillet. Spoon a little chili oil or chili crisp onto the top side of the bread.
15. Flip and add the cheese.
Flip the bread so the chili oil side hits the skillet. Add a layer of shredded cheddar and shredded mozzarella.
16. Close the sandwich.
Top with the second slice of sourdough. Add a little more butter to the skillet if needed.
17. Cook until golden.
Cook until the bottom is deeply golden and crisp. Flip carefully, then cook the second side until crisp and the cheese has melted.
18. Slice and serve.
Transfer the sandwich to a cutting board. Let it rest for a minute, then slice into halves or strips for dipping.
How to serve it
Serve the soup hot with a swirl of heavy cream or olive oil. Both work well, so choose based on the finish you want. Heavy cream makes it extra velvety. Olive oil keeps the flavor a little brighter and more savory.
Add a few small basil leaves on top if you have them. Freshly cracked black pepper is great here too.
For the grilled cheese, slices are classic, but strips are the best for dipping. The cheddar gives the sandwich sharp flavor, while mozzarella gives it that melty pull. The chili crisp adds heat, crunch, and a savory edge that cuts through the creamy soup.
If serving this for dinner, you do not need much else. A simple green salad with lemony dressing would be enough. The soup and sandwich are rich, so something crisp on the side works nicely.
Variations and swaps
This recipe is flexible, which is one of the reasons it is so useful.
Make it vegetarian
Swap the chicken broth for vegetable broth. Choose a lighter, clean-tasting broth so it does not cover up the roasted tomato flavor.
Use different tomatoes
Roma tomatoes are easy and reliable, but cherry tomatoes, vine-ripened tomatoes, or a mix of ripe tomatoes can work. If using very juicy tomatoes, the soup may need a longer simmer to thicken.
Make it spicier
Add red pepper flakes to the vegetables before roasting, or spoon a little chili crisp over the finished soup. A small amount goes a long way, especially if your chili crisp is very salty or garlicky.
Make it extra creamy
Stir in a splash of heavy cream at the end, right before serving. Since the soup already has Boursin and cottage cheese, start small and add more only if you want a richer finish.
Try another bread
Sourdough is ideal because it gets crisp and has enough structure for dipping. A crusty country loaf works well too. Soft sandwich bread will taste good, but it may not hold up as well with the chili oil and melted cheese.
Storage and reheating
Let leftover soup cool, then store it in an airtight container in the refrigerator for up to 4 days. The texture may thicken as it chills, so add a splash of broth or water when reheating.
Warm the soup in a saucepan over medium-low heat, stirring often. You can also microwave it in short intervals, stirring between each one.
The grilled cheese is best fresh. If you have leftovers, reheat them in a skillet or toaster oven until crispy again. Avoid the microwave if you can, since it softens the bread.
You can also freeze the soup. Let it cool completely, then transfer it to freezer-safe containers. Thaw in the refrigerator overnight and reheat gently. If the texture separates slightly, blend it again or whisk well as it warms.
Final thoughts
This roasted Boursin tomato soup is the kind of recipe that tastes like it took more effort than it did. The oven builds the flavor, the Boursin makes it creamy, and the cottage cheese blends in smoothly for extra body. Paired with chili crisp grilled cheese, it turns a simple soup night into something memorable.
Use the ripest tomatoes you can find, season boldly, and do not be afraid to simmer the soup a little longer if you want it thicker. Then grab the crispiest grilled cheese slice and dunk it right in.
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