Spicy Tomato Bisque with Grilled Brie Toast recipe

4 servings

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.