Go Back Email Link

Herby Tomato Soup with Melted Brie Crostini

A savory tomato soup loaded with flavor and the crunchy cheesy bonus of brie crostini.
Adapted from Half Baked Harvest
Print Recipe Pin Recipe
Course Mains, Soups
Servings 4

Ingredients
  

  • 6-8 medium tomatoes, quartered
  • 1 sweet onion, quartered
  • 4-6 cloves garlic, smashed
  • 3 tablespoons extra virgin olive oil, more for rubbing
  • 2 tablespoons fresh thyme leaves
  • 8 fresh sage leaves
  • 2 tsp crushed red pepper flakes
  • kosher salt and freshly ground black pepper
  • 1 cup half and half, plus more to thin as needed
  • 1/4 cup shredded sharp cheddar cheese
  • 1/2 cup fresh basil, roughly chopped
  • 4 slices baguette
  • 4 ounces brie, cut into 4 slices

Instructions
 

  • Preheat oven to 425 degrees F.
  • In a large oven safe pot, combine tomatoes, garlic, onion, thyme, 5 sage leaves, olive oil, red pepper flakes, and a pinch each of salt and pepper. Transfer to the oven and roast 20-30 minutes, or until the tomatoes begin to blister and release their juices. Let cool slightly.
  • Meanwhile, make the crostini. Place the baguette on a baking sheet, and rub with olive oil. Transfer to the oven and cook 5 minutes. Flip the bread, sprinkle with sage, and add a slice of brie to each. Return to the oven 5 more minutes, or until the brie is melted.
  • Transfer the roasted tomato mix and their juices to a blender, puree until smooth. Return the soup to the pot and place over medium heat on the stove. Stir in the milk and cheddar cheese. Cook 5-10 minutes, until warmed. Stir in the basil and season the soup with salt and pepper.
  • To serve, ladle the soup among bowls, and top with fresh basil. Serve alongside the brie crostini. Enjoy!