First, add the tomatoes, shallots, garlic, onion and squash to a braising pan. Then, drizzle plenty of olive oil, add salt and pepper.

Secondly, bake at 400F for 45-50 minutes.

Then, blend the veggies with the basil, oregano and brie until smooth.

Return the soup to the pan with the cream and spices. Add some broth or cream if you want it thinner. Simmer for 1-2 minutes. Turn heat off and add the butter.

Preheat a skillet for 2 minutes on high, add a large handful of Parmigiano, immediately add the brioche and rub it on the pan so the cheese sticks to the bread and not the pan. Lower heat to medium and let it cook until browned, about 3-4 minutes. Flip and toast on the non cheesy side.

Lastly, top the soup with some brie, olive oil, crushed red peppers, chives and black pepper.