Ingredients
4
4 servings
- •4 ounces Brie cheese
- •4 slices rye bread
- •1 (28 ounce) can tomato puree
- •½ teaspoon red pepper flakes
- •⅛ teaspoon freshly ground black pepper
- •¾ teaspoon dried basil
- •½ teaspoon white sugar
- •¼ cup milk
- •4 ounces cream cheese, cubed
- •2 tablespoons chopped fresh basil leaves (Optional)
Instructions
- Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet 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, red pepper flakes, 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 a 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.
Nutritional Facts
Per 4 servings
- Calories: 363
- Carbohydrate: 36g
- Fat: 20g
- Fiber: 6g
- Protein: 15g
- Sugar: 12g
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