Chop the vegetables

• Roughly chop the plum tomatoes and the sweet onion.
• Peel the garlic cloves from the whole head.

Roast the vegetables

• Spread the tomatoes, onion and garlic on a baking tray and drizzle with olive oil.
• Season with salt and pepper and add the garlic and herb cheese.
• Roast at 200 °C until the garlic is roasted and the tomatoes are softened.

Blend into a puree

• Transfer the roasted vegetables to a blender and blend until smooth.
• Optionally pass the puree through a strainer.

Build the soup

• Pour the puree into a large pot.
• Whisk in the Boursin cheese, the broth and the heavy cream.

Simmer with herbs

• Bring the soup to medium heat and add the basil and thyme.
• Let it simmer so all the flavors come together.

Serve

• Ladle the soup into bowls and serve with a croissant grilled cheese.