Tomato, Brie and Honeynut Soup
Serves 4
30 mins prep
15 mins cook
45 mins Roasting the veggies
90 mins total
This creamy brie, sweet tomato and Honeynut Squash Soup is SO dreamy and feels like fall đ in a bowl. So pick out your favorite comfort show, a cozy blanket and start your oven!
Preheat the oven to 400â.
To a large oven-safe pot, add the campari tomatoes, sugar bomb tomatoes, shallots, garlic, onion and squash. Drizzle plenty of olive oil, salt and pepper all over the top.
Bake in the oven for 45-50 minutes, flipping the garlic halfway through.
Add the cooked veggies to a blender, squeezing the garlic out of the skin, basil leaves, oregano, smoked paprika, chipotle powder, brie as well as the drippings. Blend until smooth.
Return the soup to the pot with the cream, broth and nutmeg. Simmer for 3-4 minutes. Add more cream and broth if you want it thinner. Turn heat off and add the butter.
Preheat a skillet on high for 2 minutes. Add a large handful of parmigiano to the hot skillet and immediately add the brioche on top of the parm and wiggle it around so the cheese sticks to the bread & not the pan. Lower heat to medium and let it cook until browned, 3-4 minutes. Flip and toast on the non-cheesy side.
Add your soup to a bowl, topping it with more brie, olive oil, crushed red peppers, chives, black pepper and that is it!
