Q1: What is the absolute, number one secret to a rich, not acidic, homemade tomato soup?

The secret is to caramelize your tomatoes . This recipe uses a brilliant trick of browning the crushed, whole tomatoes in the hot pot after you have sautéed your vegetables. This simple, 5-minute step helps to cook down the tomatoes, caramelize their natural sugars, and remove any raw, sharp, or acidic "canned" taste, which is the key to a deep, rich, and complex flavor.

Q2: Can I make this soup ahead of time for a party?

Yes, this is a perfect make-ahead soup! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the soup cool completely, store it in the refrigerator, and then gently reheat it on the stovetop. You can also prepare and cut out your sandwiches a few hours ahead of your party.

Q3: What does fennel taste like?

Fresh, raw fennel has a crisp texture and a bright, slightly sweet flavor with a distinct note of anise or licorice . When you cook it, as in this soup, that licorice flavor becomes much more mild, sweet, and beautifully aromatic, adding a wonderful, sophisticated, and almost "secret" depth to the tomato broth.

Q4: Can I make this recipe vegan?

Yes! To make this recipe completely vegan, simply be sure to use your favorite brand of dairy-free Muenster and cheddar cheese substitutes for the sandwiches. The soup itself is already completely vegan.

Q5: Can I make this soup in a slow cooker or an Instant Pot?

Yes! To make it in a slow cooker , simply complete the first step of sautéing and browning the vegetables and the tomatoes on the stovetop. Then, transfer this mixture and all the other soup ingredients to your slow cooker and cook on Low for 6-8 hours or on High for 3-4 hours . Purée the soup at the end. For the Instant Pot , use the "Sauté" function to complete the first step. Then, add all the other soup ingredients, secure the lid, and pressure cook on High for 15 minutes .

'Vampire Blood' Tomato Soup with Halloween Sammies

‘Vampire Blood’ Tomato Soup with Halloween Sammies

A festive, Halloween-themed recipe for ‘Vampire Blood Tomato Soup’ served with mini Muenster cheese sandwiches. This from-scratch, vegetarian soup features a rich, deep-red color and is made with a flavorful base of sautéed fennel, onion, and garlic. The vegetables are simmered with San Marzano tomatoes, vegetable broth, and tomato juice, then pureed until smooth. The soup is served with small, decorative sandwiches made with Muenster and Cheddar cheese on pumpernickel bread, which can be cut into spooky shapes with cookie cutters.

Author: Evelyn

Ingredients

For the Soup:
3 tablespoons olive oil
1/2 fennel bulb, chopped (about 2 1/2 cups)
1/2 large onion, chopped (about 1 cup)
4 cloves garlic, smashed
1 1/4 teaspoons kosher salt
1 teaspoon fennel seed
1/8 to 1/4 teaspoon crushed red pepper flakes (optional)
One 28-ounce can plum tomatoes (preferably San Marzano)
2 cups vegetable broth
2 cups tomato juice
6 basil leaves, torn
1 tablespoon fresh lemon juice
Freshly ground black pepper, to taste
For the Muenster Sammies:
Sixteen 3.5-inch square slices of thin pumpernickel bread
1/2 cup apple jelly
8 slices Muenster cheese (about 3 ounces)
8 slices yellow Cheddar cheese (about 3 ounces)

Instructions

Make the Soup: Heat the olive oil in a medium sauce pot or Dutch oven. Add the fennel, onion, garlic, salt, fennel seed, and optional crushed pepper. Cook for about 5 minutes, until the vegetables soften.
Drain the juice from the canned tomatoes into the pot. Crush the tomatoes with your hands and add them to the pot. Cook for 5 more minutes.
Add the reserved tomato juice, the vegetable broth, the 2 cups of tomato juice, and the basil leaves. Bring to a boil, then reduce the heat, cover, and cook for about 30 minutes.
Remove the pot from the stove. Use an immersion blender (or a regular blender in batches) to puree the soup until smooth.
Stir in the lemon juice and season with pepper to taste.
Make the Sammies: While the soup cooks, toast the pumpernickel bread slices until slightly crisp.
Spread one side of each slice of bread with apple jelly.
Layer the Muenster and Cheddar cheese over the apple jelly on 8 of the bread slices. Top with the remaining 8 slices of bread, jelly-side down.
Use optional cookie cutters (pumpkins, ghosts, etc.) to cut the sandwiches into festive shapes.
Serve the warm soup with the mini sandwiches for dipping.

Notes

Special Equipment: The recipe suggests using Halloween-themed cookie cutters for the sandwiches.
This is a fun, themed meal that’s perfect for a Halloween party or a festive family dinner.
Pureeing the soup after it simmers is a key step that creates a smooth, velvety ‘vampire blood’ texture.
The apple jelly on the pumpernickel sandwiches provides a sweet counterpoint to the savory soup and cheeses.

Find it online: https://cookupjoy.com/vampire-blood-tomato-soup/