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Vampire’s Brew Soup

This cauldron of savory soup can be prepped up to 3 days in advance — just bring to a simmer when you’re ready to serve.

Serving Size:


Active Time:


Total Time:

50 min.


  • 2 Tbs. olive oil
  • 1 russet potato, peeled, dice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 large chicken bouillon cubes
  • 2 (16 oz.) jars roasted red peppers
  • 1 (14.5 oz.) can diced tomatoes
  • 6 slices pumpernickel bread
  • 2 Tbs. cheddar cheese spread
  • 3 Tbs. fresh minced chives


  1. Heat oil in pot over medium-high heat. Add potato, onion and garlic; cook until starting to soften, about 5 min. Add 2 cups water and bouillon; bring to boil. Cover; reduce heat to low. Simmer until vegetables are tender, about 15 min. In food processor, puree peppers and tomatoes; stir into soup. Cook until heated through, about 5 min.
  2. Heat broiler. Using 3” cat- and bat-shaped cookie cutters, cut shapes from bread. Broil, turning once, until toasted, about 2 min. per side. Spoon cheese into food-safe plastic bag; snip small hole in one bottom corner. Pie cheese around edges of toast. Garnish soup with chives and toast.

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