Description
A creamy, savory soup featuring deeply caramelized shallots, melted Brie cheese, and crispy sourdough croutons for a comforting, elegant dish.
Ingredients
Scale
For the Crust:
- 6 large shallots, thinly sliced
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 8 ounces Brie cheese, rind removed and cubed
- 1 cup heavy cream
- 4 slices sourdough bread, cubed
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a large pot, melt butter over medium heat. Add sliced shallots and cook, stirring occasionally, until deeply caramelized and golden brown, about 20-25 minutes.
- Add minced garlic and cook for 1 minute until fragrant. Pour in vegetable broth, bring to a simmer, and cook for 10 minutes.
- Stir in cubed Brie until melted and smooth. Add heavy cream and thyme, then season with salt and pepper. Simmer for 5 minutes, then blend with an immersion blender until creamy.
- For croutons, toss sourdough cubes with olive oil, salt, and pepper. Bake at 400°F (200°C) for 10-12 minutes until crispy and golden.
- Serve soup hot, topped with sourdough croutons and extra thyme if desired.
Notes
You can customize the seasonings to taste.