- 4 ounces Brie cheese
- 4 slices rye bread
- 1 (28 ounce) can tomato puree
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon freshly ground black pepper
- 3/4 teaspoon dried basil
- 1/2 teaspoon white sugar
- 1/4 cup milk
- 4 ounces cream cheese, cubed
- 2 tablespoons chopped fresh basil leaves (optional)
- 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.
04/07/2017
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