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.
Process soup with immersion blender until smooth.
Cook soup over medium-low heat until thoroughly heated. Stir in salt, pepper, and, if desired, chopped fresh basil. Serve with Crispy Croutons.
*2 (3-oz.) packages cream cheese may be substituted for Brie.
Note: For testing purposes only, we used Alouette Crème de Brie.
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.