Creamy Tomato Soup With Crispy Croutons

Creamy Tomato Soup With Crispy Croutons

Southern Living APRIL 2006

  • Yield: Makes 6 to 8 servings
  • Cook time: 30 Minutes
  • Prep time: 10 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)
  • Crispy Croutons


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.


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Creamy Tomato Soup With Crispy Croutons Recipe