Quick tip: When you’re done chopping onions for this soup, save the skins! They have 53 percent more quercetin than the onions themselves. To reap the benefits, make onion skin tea by rinsing the skins thoroughly and simmering in a pot of water for up to 30 minutes. Strain into a mug and sip throughout the day.  

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

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.