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!

Reviewed On: Dec. 14, 2011