Creamy Tomato Soup With Crispy Croutons |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
1 small onion, diced |
2 tablespoons olive oil |
3 garlic cloves, minced |
2 (28-oz.) cans chopped tomatoes |
1 (14-oz.) can chicken broth |
1 (5-oz.) package brie without rind, cut into pieces |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
chopped fresh basil (optional) |
crispy croutons |
Directions:
1. Sauté diced onion in 2 Tbsp. hot oil in a Dutch oven over medium-low heat 8 minutes or until tender; add minced garlic, and sauté 1 minute. Increase heat to medium-high; stir in chopped tomatoes and chicken broth, and bring mixture to a boil. Simmer, stirring often, 10 minutes. Remove pan from heat. Allow tomato mixture to cool 10 minutes; stir in Brie pieces until melted.
2. Process soup with immersion blender until smooth.
3. Cook soup over medium-low heat until thoroughly heated. Stir in salt, pepper, and, if desired, chopped fresh basil. Serve with Crispy Croutons.
4. *2 (3-oz.) packages cream cheese may be substituted for Brie.
5. Note: For testing purposes only, we used Alouette Crème de Brie.
6. Crispy Croutons: Thinly slice 1 French bread baguette. Brush cut sides with olive oil; place on a baking sheet. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Bake at 350° for 8 to 10 minutes or until golden. Prep: 5 min., Bake: 10 min.
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