Tomato, Basil and Brie Soup

Creamy, rich tomato basil soup swirled with brie, and topped with crispy parmesan croutons.

2 tablespoons olive oil
2 cloves garlic, minced
1 yellow onion, diced
2 cups strained tomatoes (or crushed tomatoes)
1 28-ounce can diced tomatoes
1 28-ounce can whole peeled plum tomatoes
1 cup vegetable broth
4 cups whole milk
½ cup fresh basil, chopped
1 teaspoon dried oregano
¼ teaspoon ground cayenne
1-1 ½ teaspoon sea salt
1 tablespoon cane sugar
2 tablespoons unbleached all purpose flour
6 ounces brie, rind removed, cut into chunks

View the full recipe at Veggie and the Beast →