This creamy Tomato Basil Soup is next-level cozy – thanks to a touch of Brie cheese! 🍅🧀
We roast tomatoes, peppers, and garlic for depth, blend them with fresh basil, and melt in rich, creamy Brie for a velvety finish. Topped with crunchy homemade croutons, this soup is perfect for a comforting lunch or dinner.
✨ It’s quick, easy, and packed with flavor – no store-bought soup compares!
📌 Ingredients:
– Tomatoes, red peppers, garlic, fresh basil
– Brie cheese, veggie stock
– Olive oil, salt, pepper
– Optional: Croutons for topping
#TomatoSoup #BrieSoup #ComfortFood #EasyRecipes #ThisGirlCanCook
Real talk, tomato soups don’t have to be boring. All right, so first grab yourself a bunch of cherry tomatoes, some paper, and a head of garlic. Add it all to a baking sheet lined with parchment or foil paper. Don’t just toss it all in. Cut the peppers into big chunks. Break that garlic head into cloves. No need to peel yet. We just keeping it rustic. And scatter everything around the sheet. Now, drizzle the whole tray with olive oil. Add some salt and roll up your sleeves and get in there with your hands. Now, pop it in a preheated oven at 200° C and let it roast for about 15 minutes. Now, while that’s happening, let’s talk croutons. Tear up some bread. Now, when I was a kid, my mom used to fry bread and plop it into the tomato soup. And I just loved it. It was crunchy, oily, and perfect. But now that I’m a grownup who pretends to care about health, we’ll be baking it instead. Same crunch and less guilt. Toss it all in a little olive oil and pop in with the tomatoes. I know it looks like I’m doing this in the middle of the afternoon, but trust me, it’s almost 9:00 p.m. That’s the UK summers for you. Once it’s all done, pop the garlic out of its peel. It should just slide right out. When all of the garlic is peeled, gently pick everything up, reserving the juices within the sheet, and transfer it all to a pot. For the creamy component of the soup, instead of adding heavy cream, I try to do something different. I’ll be using this brie, not all of it, of course, about 100 g. And just remove the rind. I am adding some warm veggie stock. You can use anything, chicken or bone broth. some salt and pepper of course. Let it gently simmer and add a little of tomato puree or tomato paste. I’m using paste here because it’s more concentrated. Now tear in some fresh basil. It will make you feel like an Italian grandma. Add the brie. Now I always remove the rind because it doesn’t melt well in the soup, but the center portion is just lovely. Let it all bubble for a while before we put in an immersion blender and blend until everything is just smooth. Wow, look how creamy it is. Now pour it all into a bowl and dunk in your croutons. They’ll be the perfect crispy addition to your creamy soup. If you enjoyed this recipe as much as I did, please don’t forget to like and subscribe to my channel for more such videos. See you next time. Bye-bye.
Dining and Cooking