Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living April 2006

Gallery

Recipe Summary

cook:
30 mins
cool:
10 mins
total:
50 mins
prep:
10 mins
Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement