This creamy brie, sweet tomato and Honeynut Squash Soup is SO dreamy and feels like fall 🍁 in a bowl. So pick out your favorite comfort show, a cozy blanket and start your oven!
6 Preheat the oven to 400℉.
0 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.
1 Bake in the oven for 45-50 minutes, flipping the garlic halfway through.
2 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.
3 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.
4 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.
5 Add your soup to a bowl, topping it with more brie, olive oil, crushed red peppers, chives, black pepper and that is it!
