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.

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.