Taste of Home
Tomato Soup with Cheesy Ghost Croutons
TOTAL TIME: Prep: 35 min. Cook: 30 min.
YIELD: 5 servings.
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
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
-
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.
© 2024 RDA Enthusiast Brands, LLC