About this recipe:This is a quick, yet delicious recipe for a creamy and rich tomato soup, which is served over a Brie in rye bread toasty. If you prefer, you can serve the toasties on the side.
115g Brie cheese
4 slices rye bread
800g tomato puree
1/2 teaspoon crushed chillies
1/8 teaspoon freshly ground black pepper
3/4 teaspoon dried basil
1/2 teaspoon caster sugar
4 tablespoons milk
115g cream cheese, cubed
2 tablespoons chopped fresh basil leaves
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat the oven to 200 C / Gas 6. Spread the Brie cheese onto two slices of bread and top with remaining slices. Place on a baking tray and toast in the oven for about 8 minutes, turning once halfway through. Cut in half and set aside.
In a saucepan over medium heat, stir together the tomato puree, crushed chillies, black pepper, basil and sugar. Bring to a simmer and cook for 10 minutes.
Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to the boil. Stir in the fresh basil and remove from the heat.
To serve, place each sandwich half into a separate bowl. Ladle soup over each one into the bowl. Serve immediately.