Reviewed: Dec. 14, 2011

This recipe is delicious and super easy. I used canned diced fire roasted tomatoes instead of tomato puree because i like some tomato chunks instead of completely smooth. I also added some garlic and some chicken stock to taste. I used baguettes instead of rye with the Brie and I also made some with parmesan. I floated the crostini on top of the soup instead of pouring soup over it because I like a little crunch left in the bread as you eat it. Once I had everything assembled I blended part of the soup to smooth it out and I found the second time I made it that if you blend the cream cheese you won't end up with little bits of cream cheese floating in the soup. If you love tomato soup you will love this. I made it three days in a row!

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Reviewer:

Kendab

Reviewed: Oct. 20, 2011

Savory with lots of great robust flavors I love. I've made this many times, and this meal always feels like it feeds my soul.

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Reviewer:

Stompy

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: San Antonio, Texas, USA

Reviewed: Sep. 30, 2011

I would disagree with the word "spicy" in the title-- even my spice-phobic four year old liked it and I was generous with the pepper-- but the recipe was fast, easy, and delicious.

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Reviewer:

jenn

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Reviewed: Sep. 9, 2011

For everyone who is have trouble getting the cream cheese to blend into the soup... cut it into chunks and let it come to room temperature. It will soften the cheese and allows it to melt perfectly.

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Reviewer:

Cherbear

Reviewed: Aug. 28, 2011

I used a 14 oz. can of the puree and a 14 oz. can of diced tomatoes w/oregano, garlic & basil. I also skipped the toast part. This recipe was so yummy I am going to make it all the time! Thank you so much for posting it. :)

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Reviewer:

Amy P.

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Jun. 13, 2011

The tomato bisque made a better pizza sauce the next day than a soup. Too thick. Grilled brie toast was very good though!

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Reviewer:

AppleBlossom1102

Reviewed: Apr. 25, 2011

Me Like! Great combination of flavors -- tripled the recipe for a dinner co-op and, like others, opted for a mix of tomato sauce / diced tomatoes (2 and 1 28 oz. cans). Rye bread was perfect! Brie cheese lovely! Almost too spicy (we like spice in our house), so if that's a concern for others perhaps less crushed red pepper... combined with a light sweet salad -- yummy!

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Reviewer:

idagal

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Apr. 12, 2011

I made this for my 8 year old son and he loved it.

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Reviewer:

mfslioness

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Reviewed: May 5, 2010

A wonderful recipe! I made this for my co-op of 30 people, and it went over just wonderfully. It is pretty spicy, so if that's a concern I would suggest cutting the crushed red pepper a tiny bit, but I really suggest putting it in there -- it makes a world of difference! I think the next time I will do a quick run through with an emulsion blender to break up a couple of the chunks of tomato, but again, not too much because it really gives it a robust feel. Thank you for the great recipe!

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Reviewer:

TrexwithSpecs

Reviewed: Mar. 13, 2010

I used Italian tomato puree, doubled the milk, and used garlic & herb cream cheese instead of plain. I felt it needed a bit of salt once it was all mixed together (maybe a 1/4 tsp), but in general liked the consistency and the flavour. Instead of rye bread, I used a more traditional Italian black olive loaf, which was then used to sop up the soup. Very good! An interesting addition to the soup was the inclusion of some balsamic-marinated mushrooms I had made the night before. It added a lot of texture and flavour, but is not necessary.

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