Dinner Recipes
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:
8
Active Time:
35
Total Time:
50 min.
Ingredients
- 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
Instructions
- 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.
- 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.