Oh. My. Gosh. This soup was the most fantastic thing to ever come out of my kitchen, and that’s putting it mildly.
Let me put it a different way: I could live off of this indulgent, creamy soup, and are you surprised? We all know how much I love brie.
Hm, I’m still not getting the message across. *runs to mountain top* I LOVE THIS SOUPPPPPPP!!!!!
There, I think you understand now 🙂
You will need:
(Recipe taken straight from Gimme Some Oven, no changes were made.)
- 2 heads of roasted garlic
- 7 ounces Brie, rind removed and chopped
- 2 ribs celery, finely diced
- 1 medium onion, finely diced
- 1 medium carrot, finelly diced
- 3 Tbsp. olive oil
- 1/4 cup flour
- 6 cups chicken broth
- 1 tsp. fresh thyme, chopped (or 1/2 tsp. dried thyme)
- 1 tsp. fresh oregano, chopped (or 1/2 tsp. dried oregano)
- optional: fresh parsley, chopped (for garnish)
Start by cutting the tops off of a head of garlic, and peel the outermost layer off. Leaving the bulbs in their little paper shells, rub the outsides with olive oil, wrap in tinfoil and bake in the oven at 400° for 35-40 minutes.
While the garlic is baking, chop the onions, carrots and celery. In a large pot, heat up the 3 tbs of olive oil.
Add the vegetables to the pot and sauté for 10 minutes, or until they are softened.
Stir in the flour, and then add the chicken broth, bringing to a boil. Reduce to a simmer for fifteen minutes, stirring often.
Squeeze the garlic cloves into a food processor and add one cup of broth mixture. Blend, and add back into the soup. Bring back up to a simmer and add the oregano and thyme.
*For the cheese, it helps if you put it in the freezer for 20 minutes to harden it up. Then carefully cut the rind off the brie and chop into pieces.
Add the cheese bit by bit into the broth, stirring to melt it. If you’re worried about the cheesiness of the soup, taste it as you add it, stopping when you reach desired flavor. I just dumped it all in 🙂
If the cheese is a harder variety of brie, you may end up with little lumps of cheese in your soup, like I did. I don’t think it detracted from the taste at all though!
This soup was out of this world phenomenal.
When I showed the recipe to my sister she was hesitant about a soup made with brie and THAT much garlic, but as soon as she tasted it she was a believer. It even inspired my boyfriend, whose mother cooks everything for him, to try his hand at cooking. We’ll see how that goes!
The only changes I would make to this recipe would be to double it, so that I’d have leftovers!