Go Back
+ servings
Easiest Herby Tomato Soup with Melted Brie Crostini | halfbakedharvest.com
Print Recipe
4.29 from 202 votes

Easiest Herby Tomato Soup with Melted Brie Crostini

End of summer tomatoes roasted with onions, garlic, fresh herbs, and olive oil!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4
Calories: 472kcal

Ingredients

  • 6-8 medium tomatoes quartered
  • 1 sweet onion quartered
  • 4-6 cloves garlic smashed
  • 3 tablespoons extra virgin olive oil plus more for rubbing
  • 2 tablespoons fresh thyme leaves
  • 8 fresh sage leaves
  • kosher salt and black pepper
  • 1 cup canned coconut milk plus more to thin as needed
  • 1/4 cup shredded sharp cheddar cheese
  • 1/2 cup fresh basil roughly, chopped
  • 4 slices ciabatta bread
  • 4 ounces brie, sliced into 4 slices

Instructions

  • 1. Preheat the oven to 425 degrees F. 
    2. In a large oven safe pot, combine the tomatoes, onion, garlic, thyme, 5 sage leaves, olive oil, red pepper flakes, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes begin to char and release their juices. Let cool slightly.
    3. Transfer the roasted tomato mix and their juices to a blender, puree until smooth. Return the soup to the pot and place over medium heat on the stove. Stir in the milk and cheddar cheese. Cook 5-10 minutes, until warmed. Stir in the basil and season the soup with salt and pepper.
    4. Meanwhile, make the crostini. Finely chop the remaining 3 sage leaves. Place the bread on a baking sheet and rub with olive oil. Transfer to the oven and cook 5 minutes. Flip the bread, sprinkle with sage, and add a slice of brie to each. Return to the oven and cook 5 more minutes or until the brie is melted. 
    5. To serve, ladle the soup among bowls and top with fresh basil. Serve alongside the brie crostini. Enjoy!

Nutrition

Calories: 472kcal