Creamy Tomato Soup With Crispy Croutons

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 30 Minutes
Cool: 10 Minutes


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)


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.

*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.