Soften the onion and garlic

• Heat the olive oil in a stockpot over medium heat.
• Add the onion and garlic and cook until soft and translucent.

Cook the tomatoes

• Add the tomatoes to the pot and stir.
• Pour in the vegetable stock, season with salt and pepper and bring to a simmer.
• Let it cook until the tomatoes are tender.

Blend the soup

• Blend the soup until smooth with an immersion blender.

Add the Boursin

• Stir the crumbled Boursin into the hot soup until melted and creamy.
• Taste and adjust the seasoning, then serve.