Tomato Soup with Cheesy Ghost Croutons Recipe

Tomato Soup with Cheesy Ghost Croutons Recipe
Tomato Soup with Cheesy Ghost Croutons Recipe photo by Taste of Home
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Tomato Soup with Cheesy Ghost Croutons Recipe

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Kick off your night of trick-or-treating by making this hauntingly delicious recipe. It’s just like having grilled cheese and tomato soup. We eat it every year on Halloween.—Elisabeth Larsen, Pleasant Grove, Utah
MAKES:
5 servings
TOTAL TIME:
Prep: 35 min. Cook: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 35 min. Cook: 30 min.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 small carrots, chopped
  • 1 cup roasted sweet red peppers, drained and chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
  • 2 cups chicken broth
  • 10 slices French bread (1/2 inch thick), halved
  • 5 slices provolone cheese, quartered
  • 1/4 cup sliced ripe olives, drained
  • 3 tablespoons prepared pesto
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion and carrots; cook and stir 3-5 minutes or until tender. Add red pepper and garlic; cook 1 minute longer. Stir in tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, 15 to 20 minutes.
Meanwhile, place half-slices of bread 2 in. apart on two baking sheets lined with greased foil. Drape a quarter-slice of cheese over each piece. Cut olive slices to resemble eyes and mouths; top cheese with olive pieces. Bake until cheese is melted, 3-5 minutes. Cool slightly.
Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Return to pan and stir in pesto, salt and pepper; heat through. Divide soup evenly among five bowls. Top each with ghost croutons. Serve immediately. Yield: 5 servings.
Originally published as Tomato Soup with Cheesy Ghost Croutons in Ultimate Halloween 2016, p36

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 small carrots, chopped
  • 1 cup roasted sweet red peppers, drained and chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
  • 2 cups chicken broth
  • 10 slices French bread (1/2 inch thick), halved
  • 5 slices provolone cheese, quartered
  • 1/4 cup sliced ripe olives, drained
  • 3 tablespoons prepared pesto
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion and carrots; cook and stir 3-5 minutes or until tender. Add red pepper and garlic; cook 1 minute longer. Stir in tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, 15 to 20 minutes.
  2. Meanwhile, place half-slices of bread 2 in. apart on two baking sheets lined with greased foil. Drape a quarter-slice of cheese over each piece. Cut olive slices to resemble eyes and mouths; top cheese with olive pieces. Bake until cheese is melted, 3-5 minutes. Cool slightly.
  3. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Return to pan and stir in pesto, salt and pepper; heat through. Divide soup evenly among five bowls. Top each with ghost croutons. Serve immediately. Yield: 5 servings.
Originally published as Tomato Soup with Cheesy Ghost Croutons in Ultimate Halloween 2016, p36

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