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
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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