Recipe courtesy of Food Network Kitchen
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Vampire Blood Tomato Soup with Muenster Sammies
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
8 servings
Level:
Intermediate

Ingredients

Muenster Sammies with Apple Jelly:
Optional Garnishes:

Directions

Special equipment: cookie cutters (pumpkins, ghosts, black cat, bats and witches), optional

Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.

Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.

Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve.

Optional Garnishes:

Toast bread in toaster or toaster oven until slightly crisp, about 5 minutes (or less if using a toaster.) Spread one side of each slice of bread with apple jelly. Layer the cheese over the apple jelly, top with remaining slice of bread. Cut out as desired. Garnish as desired.

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