*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was absolutely delicious! It is very similar to the tomato basil soup you get at La Madeleine which I love. I used the 1 can of diced and 2 of sauce and when it was almost ready I used a hand blender to mash the diced tomatoes up a bit more. It turned out thick and hearty and the flavor was amazing!
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!
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!