halfbakedharvest4.4
Easiest Herby Tomato Soup with Melted Brie Crostini
End of summer tomatoes roasted with onions, garlic, fresh herbs, and olive oil!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●bowl
- ●blender
- ●oven
- ●stove
📝 Preparation Steps
1
1. Preheat the oven to 425 degrees F. 2. In a large oven safe pot, combine the tomatoes, onion, garlic, thyme, 5 sage leaves, olive oil, red pepper flakes, and a pinch each of salt and pepper. Transfer to the oven and roast for ⏱️ 20-30 minutes or until the tomatoes begin to char and release their juices. Let cool slightly.3. 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. 4. Meanwhile, make the crostini. Finely chop the remaining 3 sage leaves. Place the bread 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 and cook 5 more minutes or until the brie is melted. 5. To serve, ladle the soup among bowls and top with fresh basil. Serve alongside the brie crostini. Enjoy!
fresh sage leaves8brie, sliced into 4 slices4 ounces
Nutrition Facts
calories
421 kcal
serving Size
1 serving
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