Creamy Tomato Soup With Crispy Croutons

Ingredients

• 5 oz brie without rind cut into pieces*
• 56 oz tomatoes chopped canned
• 14 oz chicken broth canned
• 8 servings croutons crispy
• 3  garlic cloves minced
• 2 tablespoons olive oil 
• 1 small onion diced
• 0.5 teaspoon pepper freshly ground
• 1 teaspoon salt 

Equipment

• frying pan
• baking sheet
• oven
• dutch oven
• immersion blender

Directions

1. Saut diced onion in 2 Tbsp. hot oil in a Dutch oven over medium-low heat 8 minutes or until tender; add minced garlic, and saut 1 minute. Increase heat to medium-high; stir in chopped tomatoes and chicken broth, and bring mixture to a boil. Simmer, stirring often, 10 minutes.
2. Remove pan from heat. Allow tomato mixture to cool 10 minutes; stir in Brie pieces until melted.
3. Process soup with immersion blender until smooth.
4. Cook soup over medium-low heat until thoroughly heated. Stir in salt, pepper, and, if desired, chopped fresh basil.
5. Serve with Crispy Croutons.
6. *2 (3-oz.) packages cream cheese may be substituted for Brie.
7. Note: For testing purposes only, we used Alouette Crme de Brie.
8. Crispy Croutons: Thinly slice 1 French bread baguette.
9. Brush cut sides with olive oil; place on a baking sheet.
10. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper.
11. Bake at 350 for 8 to 10 minutes or until golden. Prep: 5 min.,
12. Bake: 10 min.