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tomato soup with sourdough brie toast

Recipe

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Ingredients
 

Soup

  • 2 pounds ripe tomatoes
  • 1 tablespoon garlic powder
  • ½ cup chicken or vegetable stock
  • 1 bunch fresh basil (washed and patted dry, plus additional sprigs for garnish)
  • 1 medium yellow onion (peeled and cut into quarters.)
  • 2 stalks stalks celery (washed and cut into chunks)
  • 2-3 cloves fresh garlic
  • 1 tablespoon ground cumin
  • 3 tablespoon heavy whipping cream (room temperature or slightly warmed)
  • salt and black pepper (to taste)

Sourdough Brie Toast

  • 2 slices sourdough bread (crusts removed)
  • 1 tablespoon melted butter
  • 3 ounces Brie cheese (crust removed, cut into thin slices)

Instructions
 

Roasted Tomatoes

  • Preheat oven to 300℉
  • Slice tomatoes into ½” slices and place on a baking sheet lined with parchment paper (or sprayed with non-stick cooking spray). Leave room between slices to prevent over-crowding. Sprinkle with salt, pepper and garlic powder.
  • Place baking sheet in the oven and roast approximately 1 hour or until the tomatoes are browned around the edges.

Sourdough Brie Toast

  • Remove crust from 2 slices of sourdough bread. Cut each slice into 4 equal-sized rectangles and brush one side with melted butter. Place buttered side down on a heated grill pan until browned grill marks appear. Remove from heat and flip each piece of sourdough over so the grill marks are facing up and top with a slice of Brie.
  • Place grill pan under a broiler right before you’re ready to serve the soup and heat for approximately 2 minutes, or until the Brie is soft and starting to melt. Don’t leave under too long or all the Brie will run off the bread.

Prepare the Soup

  • Once tomatoes are done roasting, remove from oven and cool slightly. Add roasted tomato slices to high-powered blender or food-processor, along with stock, basil, onion, celery, garlic, cumin, warmed heavy cream, salt and pepper. 
  • Blend on high until smooth and thoroughly combined. Taste and adjust seasonings as needed. If desired, add additional chicken or vegetable stock, 1 tablespoon at a time, and re-blend to achieve desired consistency.
  • To serve, top with the grilled cheese toasts and sprig of fresh basil.