Brie And Sun Dried Tomato Soup – a delicious recipe with butter, all-purpose, chicken stock, tomatoes, parsley, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a heavy Dutch oven slowly melt butter over low until it foams, then add flour and cook, stirring constantly, until butter mixture starts to brown.
2
Gradually whisk in chicken stock until smooth; heat to boiling. Stir in sun-dried tomatoes. Reduce heat and simmer over very low heat 30 minutes, stirring and pressing tomatoes against the side of the pot frequently to release as much pulp from the tomatoes as possible.
3
Add parsley and garlic; simmer 5 minutes longer, stirring and pressing tomatoes against side of pot.
4
Stir in cubed Brie heavy cream and Parmesean cheese. heat over low heat until cheese melts. DO NOT BOIL
5
Press soup mixtue through a fine mesh sieve into heated soup tureen. Serve immeditly.*
6
*Soup may be reheated over very low heat with frequent stirring.
2770
kcal
Calories
218
g
Fat
24
g
Carbs
178
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 tbls butter, 1/2 cup all-purpose flour, 5 1/2 cups chicken stock, 3 ounces sun-dried tomatoes, and more.
Yes, Brie And Sun Dried Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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