Roast the vegetables

• Heat the oven and spread the Campari tomatoes, Roma tomatoes, shallots, onion, bell pepper and garlic heads on a baking tray.
• Drizzle with olive oil and balsamic vinegar, then season with salt, black pepper and red pepper flakes.
• Roast until the vegetables are softened and caramelized.

Build the bisque base

• Melt the butter in a stockpot and stir in the tomato paste, cooking until darkened.
• Add the roasted vegetables, the canned San Marzano tomatoes, the basil, the thyme and the bouillon mixed with water.
• Simmer to let the flavors meld.

Blend the soup

• Remove the thyme sprigs and squeeze the roasted garlic from the skins.
• Blend the soup until completely smooth with an immersion blender.

Finish and serve

• Stir in the heavy cream and the Boursin cheese until melted and creamy.
• Adjust the seasoning and serve hot with grilled cheese.