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Roughly chop the vegetables (tomatoes, onion, garlic).
Drizzle the vegetables with olive oil, salt, and pepper, then roast at 400°F until the garlic is roasted and the tomatoes are softened.
Blend the roasted vegetables into a puree.
Add the vegetable puree to a large pot, then whisk in the Boursin cheese, broth, and heavy cream.
Stir in the basil and thyme, and let the soup simmer to allow the flavors to meld.
Prepare the croissant grilled cheese.