3-4 beefsteak tomatoes quartered

1 onion quartered 

1 head of garlic 

1 red bell pepper, quartered with seeds and stem removed

4 carrots, peeled and roughly chopped

Fresh thyme 

Olive oil 

28 oz can fire roasted tomatoes

8 oz can tomato sauce 

3 tbsp tomato paste 

1 cup heavy cream 

1 whole Boursin Garlic and Herb cheese 

1 cup chicken broth 

2 cups fresh basil