Tomato, Brie and Honeynut Soup
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!
Equipment
- 1 Oven Safe Pot
- 1 blender
- Skillet
Ingredients
- 6-8 campari tomatoes
- 1 pint sugar bomb tomatoes
- 3 shallots chopped
- 1 large garlic head or 2 small ones, top cut off
- 1 large onion chopped
- 2 small honeynut squash peeled, seeded & cubed
- olive oil to taste
- salt and pepper to taste
- 6 basil leaves fresh
- 1 tsp oregano
- 1 tsp smoked paprika
- ½ tsp chipotle powder
- 6 oz triple creme brie rind removed + more for topping
- ½ cup heavy cream
- 1 cup vegetable stock or chicken stock
- ¼ tsp nutmeg
- 2 tbsp unsalted butter
- ⅓ cup parmigiano
- 8 slices brioche
- chives chopped, to taste, for topping
- olive oil to taste, for topping
- crushed red pepper to taste, for topping
Instructions
- Preheat the oven to 400℉.
- 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!
Notes
You can shop My Amazon - October Products to see where I bought some of the harder to find things on this ingredient list.
Nutrition
Calories: 886kcal, Carbohydrates: 98g, Protein: 28g, Fat: 47g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 217mg, Sodium: 1301mg, Potassium: 2263mg, Fiber: 12g, Sugar: 21g, Vitamin A: 43994IU, Vitamin C: 136mg, Calcium: 478mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.