Tomato, Basil and Brie Soup with Parmesan Croutons

Welcome, friends, to my new favorite soup. Really truly.

I may be a little biased, as I adore most tomato basil soups, but this soup is special because it’s swirled with brie, and topped with croutons made out of my most favorite bread from our co-op. It’s whole wheat, seeded, and uhhhmmm rather expensive, but worth every penny.

Ironically, the soup craving hit me on one of the warmest days of our Minnesota winter (whaddup 30+ degrees), but I went with it anyway. Sometimes you just need to take a Sunday to make soup and watch Hart of Dixie on Netflix until you start considering a move to Alabama.

No? Not a thing for you? Huh.

This soup is decadent, oh yes, and it needs to be in your life. It’s rich, slightly sweet, and as comforting as soup can be (and, let’s be honest, that’s pretty comforting). I do recommend you use whole milk, as written in the recipe, so you get the full effect of the creaminess. Into the soup go those parmesan croutons, which have a crunch on the outside, but the bottoms sort of melt into the soup, giving you dose of crunchy/creamy/carby goodness.

In my dreams I would eat this soup with this grilled cheese every single day. Yes, that’s a double dose of brie. Yes, I may have a problem.

I have 2 healthy recipes coming your way later this week. Until then, brie it out.

Print Recipe

Tomato, Basil and Brie Soup with Parmesan Croutons

Creamy, rich tomato basil soup swirled with brie, and topped with crispy parmesan croutons.

Yield: 7 servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients:

Tomato, Basil and Brie Soup

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 yellow onion, diced
• 2 cups strained tomatoes (or crushed tomatoes)
• 1 28-ounce can diced tomatoes
• 1 28-ounce can whole peeled plum tomatoes
• 1 cup vegetable broth
• 4 cups whole milk
• ½ cup fresh basil, chopped
• 1 teaspoon dried oregano
• ¼ teaspoon ground cayenne
• 1-1 ½ teaspoon sea salt
• 1 tablespoon cane sugar
• 2 tablespoons unbleached all purpose flour
• 6 ounces brie, rind removed, cut into chunks

Parmesan Croutons

• 3 large slices crusty whole grain artisan bread, cubed
• 3 tablespoons olive oil
• 2 tablespoons grated parmesan

Directions:

1. Preheat oven to 325.
2. Heat the olive oil in a large soup pan. Add the garlic and cook for 30 seconds, until fragrant. Stir in the onion and 1/4 teaspoon salt. Cook for 3-4 minutes, stirring frequently, until softened.
3. Pour in the strained, diced, and whole tomatoes, vegetable broth, milk, spices, remaining salt, and sugar. Pour a few tablespoons of the soup liquid into a small measuring cup. Whisk in the flour, and then add to the soup pot.
4. Bring to a boil, then reduce to low, cover, and let simmer for 35-40 minutes, stirring occasionally. Use a wooden spoon to break apart the whole tomatoes as you stir.
5. When the soup has about 15 minutes left, toss the bread with the olive oil and parmesan. Place on a cookie sheet, and bake for 15-20 minutes, stirring 2-3 times to ensure even baking.
6. After the soup has simmered for 35-40 minutes, add the chunks of brie and stir. Let cook for another 5 minutes, until the brie has fully melted.
7. Top the warm soup with croutons and an extra sprinkle of parmesan.

Store any unused croutons in an airtight container at room temperature. Let them cool completely before storing.

Nutrition Information: Serving Size: 2 cups, Calories: 408, Total Fat: 24.1g, Saturated Fat: 9.6g, Trans Fat: 0.0g, Cholesterol: 44mg, Sodium: 845mg, Potassium: 615mg, Carbs: 32.6g, Fiber: 5.2g, Sugars: 19.7g, Protein: 17.5g