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Preheat the oven to 200C/400F.
In a large roasting tray, combine the tomatoes, peppers, onion, chilli and garlic with 2 tbsp oil and ¼ tsp salt and pepper. Spread everything out, place the Boursin in the centre, then roast for 25-30 minutes until the veg is soft and lightly charred. If you notice the Boursin charring too quickly, just pop a piece of foil over it.
Let everything cool for a few minutes, then add to a blender with the basil, sun dried tomatoes and stock. Leave the hole at the top open and pop a clean tea towel over the top. Pulse until smooth, then adjust seasoning to taste and thin out with more stock if you need to. Alternatively, you can add everything to a pot and use a hand blender to blend until smooth. To warm up or thicken the soup, just gently simmer and stir over low-medium heat.
Grilled Cheese: brush one side of each slice of bread with chilli oil (or butter/mayo) and place half of them oil-side-down. Add the cheese to those slices, then add the second slice on top. Add to a large pan over medium heat and fry both sides until deep golden and crispy, with the cheese melted in the centre.
Serve up and enjoy!