Cook
50 minutes
Ingredients
3 lbs
tomatoes , large, quartered
2-3
bell peppers , mixed colors, diced
1
red onion , diced
1
yellow onion , diced
1 clove
garlic , peeled
3-4 tbsp
olive oil
salt , generous amount
black pepper
dried thyme , a sprinkle; amount not specified
dried basil , a sprinkle; amount not specified
2 tbsp
tomato paste
1 cup
chicken broth
tsp
sugar , amount not clearly stated in the transcript
Boursin garlic and herb cheese , amount not specified
1/2-1 cup
heavy cream , to taste
Instructions
1
Preheat the oven to 425°F.
2
Dice the vegetables and quarter the tomatoes. Spread the tomatoes, bell peppers, red onion, yellow onion and garlic on a large baking tray.
3
Drizzle with 3-4 tbsp olive oil, toss to coat, then season generously with salt and pepper.
4
Roast for 40-50 minutes.
5
Scoop the roasted vegetables and all the juices into a pot and set over medium-high heat until boiling.
6
Stir in a sprinkle of thyme, a sprinkle of basil, 2 tbsp tomato paste, about 1 cup chicken broth and the sugar.
7
Blend with an immersion blender until smooth.
8
Add the Boursin and stir until melted.
9
Stir in 1/2 to 1 cup heavy cream, depending on how creamy you like it.
10
Serve hot, ideally with a grilled cheese.
Notes
Use 2-3 bell peppers; any colors work.
Adjust the amount of cream to taste.
Grabbed from what's said in the video. Quantities heard in a video can be off, so give them a quick check.
Original video
