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.
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
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