Bat Wing Soup Recipe
Bat Wing Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This spooky tomato soup gets extra richness from a splash of cream. It's laced with garlic (to keep those vampires away!) and garnished with toasty bat wings. —Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons canola oil
  • 4 garlic cloves, peeled
  • 4 cans (14-1/2 ounces each) stewed tomatoes, undrained
  • 1/2 cup heavy whipping cream
  • 6 slices bread
  • 2 tablespoons butter, melted
  • 2 teaspoons Italian seasoning
  • Freshly ground pepper, optional

Directions

In a large saucepan, heat oil over medium heat; saute garlic until tender, but not browned. Stir in tomatoes. Puree mixture using an immersion blender. Or, puree in batches in a blender and return to pan.
Bring soup to a boil. Stir in cream; heat through over low heat. Keep warm.
Preheat oven to 400°. For wings, flatten bread on a work surface using a rolling pin. Cut each slice diagonally in half; remove crusts. Using kitchen scissors, cut long sides to resemble bat wings. Place on an ungreased baking sheet.
Brush tops with butter; sprinkle with Italian seasoning. Bake until lightly toasted, 5-8 minutes, turning once.
Serve soup with wings. If desired, sprinkle with pepper. Yield: 6 servings.
Originally published as Bat Wing Soup in Quick Cooking September/October 1998, p39

Nutritional Facts

1 cup soup with 2 bat wings: 257 calories, 16g fat (7g saturated fat), 33mg cholesterol, 589mg sodium, 27g carbohydrate (15g sugars, 3g fiber), 4g protein.

  • 2 tablespoons canola oil
  • 4 garlic cloves, peeled
  • 4 cans (14-1/2 ounces each) stewed tomatoes, undrained
  • 1/2 cup heavy whipping cream
  • 6 slices bread
  • 2 tablespoons butter, melted
  • 2 teaspoons Italian seasoning
  • Freshly ground pepper, optional
  1. In a large saucepan, heat oil over medium heat; saute garlic until tender, but not browned. Stir in tomatoes. Puree mixture using an immersion blender. Or, puree in batches in a blender and return to pan.
  2. Bring soup to a boil. Stir in cream; heat through over low heat. Keep warm.
  3. Preheat oven to 400°. For wings, flatten bread on a work surface using a rolling pin. Cut each slice diagonally in half; remove crusts. Using kitchen scissors, cut long sides to resemble bat wings. Place on an ungreased baking sheet.
  4. Brush tops with butter; sprinkle with Italian seasoning. Bake until lightly toasted, 5-8 minutes, turning once.
  5. Serve soup with wings. If desired, sprinkle with pepper. Yield: 6 servings.
Originally published as Bat Wing Soup in Quick Cooking September/October 1998, p39

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