2-3 pounds tomatoes (see Notes), halved or cubed, depending on size
1 small onion, roughly chopped
4 garlic cloves
1 wheel Boursin garlic an herb cheese
1 cup chicken stock
Salt and pepper, to taste
Fresh herbs to garnish, if desired
Instructions
Spread the tomatoes, onions, and garlic on a baking sheet and place the wheel of Boursin in the middle. Roast at 400 degrees until the tomatoes are soft and slightly charred.
Transfer the vegetables and cheese to a blender and add the stock, then puree. Adjust salt and pepper as needed. Serve with chopped parsley, basil or rosemary to garnish if desired.
Notes
I forgot to weigh the tomatoes before I started, but the cut up chunks covered a standard size sheet pan, and I'm guessing they were about 2-3 pounds.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2024/10/roasted-tomato-and-boursin-soup/