The Philips Airfryer makes it possible to prepare restaurant-quality fries at home. All you need to prepare these is some potatoes and one tablespoon of oil. Oil the chopped potatoes, put them in the basket, and start the timer. All done!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 6 g |
| Protein | 15 g |
| Saturated Fat | 12 g |
| Sodium | 1262 mg |
| Sugars | 12 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Far too much cream cheese, no garlic, no salt. It wasn’t flavourless, but it just seemed off. Dipping the sandwich in the soup saved both, sort of. Would not recommend.
Loved this recipe. I was not quite sure about this recipe, especially since I’m not a big Brie fan…however, the combination of the soup and the toasted Brie sandwich were superbly complementary to each other. I did not add any red pepper, added a little bit of sea salt after serving, and pureed whole canned tomatoes for a fresher version than store-bought pureed tomatoes.
An excellent lunch. I’m usually not a big fan of tomato soup, but I love sandwiches with brie, so I thought I’d give it a try. All of the flavors worked well together and I really liked the heat of the soup.
So easy and good! The cream cheese was low fat so I added 1 T butter for extra richness.
I made just the bisque part and it turned out great. I made slight changes: started by sauteeing some onions and garlic then proceeded to add tomatoe sauce and diced tomatoes as others suggested. I halved the red pepper and added more basil as well as a 1/2 tsp garlic powder and salt to taste (I used “no salt added” tomato sauce and diced tomatoes). Then after adding the cream cheese and milk, I pureed the mixture using an emulsion blender. Final product: just the right amount of spiciness for my taste and absolutely delicious!
I’ve made this bisque many times as written, it’s fantastic! The purée gives it an addictive tang that tomato soups don’t have. The amount of pepper flakes gives it a perfect kick. Will continue to make again and again. Thanks for the recipe 🙂
I had to suit it to my own tastes (and what was in my fridge, because I didn’t plan ahead. Still tasted great. I’ll make it again. Instead of brie I used havarti because my guy isn’t a fan of the pungent french cheese.
I added some grated onion, freshly grated Parmesan cheese and a few more tsp of sugar and it was really good. Beware though, if you do not like a lot of spice, you may want to dial back the red pepper flakes. I like spicy and this was almost too spicy for me.
This wonderful! I made my own puree from tomatoes from our garden. I didn’t have brie, but made croutons out of the rye bread and sprinkled on top of the bisque. They added a nice texture and added flavor. I have some more tomatoes to process- will make more bisque this week. Will make sure I have Brie this time.
I thoroughly enjoyed this recipe. I was craving tomato bisque, even in the sweltering August heat, and this hit the spot. We love spicy but next time I will decrease the pepper flakes to 1/4 tsp. Love the creaminess that the cream cheese lent. The brie toast made for a very filling meal but I’m going to forego it with the leftovers. Thanks so much for sharing!
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!
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.
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.
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.
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. 🙂
The tomato bisque made a better pizza sauce the next day than a soup. Too thick. Grilled brie toast was very good though!
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!
I made this for my 8 year old son and he loved it.
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!
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.
I thought this soup was good but could use some adjustments. I also used the 1 can of tomato sauce and 1 can of diced tomatoes instead of the puree. I would of cut in half the amount of cream cheese (and perhaps use a little more milk to compensate) I used because I think it conflicted too much with the tomato and basil flavors of the soup. I think this a great base recipe but needs to be adjusted for personal taste. I didn’t make the brie toast since I am not a fan of rye or brie. I ended up making garlic parmesan toast which I think worked great! I will use the recipe again, but I would just lower the amount of cream cheese.