Vampire Blood Tomato Soup with Muenster Sammies

Name: Vampire Blood Tomato Soup with Muenster Sammies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 (28-ounce) can plum tomatoes, preferably San Marzano; 2 cups homemade vegetable broth or low-sodium canned; 2 cups tomato juice; 6 basil leaves, torn; 1 tablespoon fresh lemon juice; Fresh ground black pepper, to taste; Muenster Sammies, recipe follows; 16 (3 1/2-inch square) slices Westphalian Pumpernickel, or other thin black bread; 1/2 cup apple jelly; 8 slices muenster cheese, about 3 ounces; 8 slices yellow cheddar cheese, about 3 ounces; Dill pickle rounds; Fennel fronds; Spanish olives with pimentos

Servings: persons

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
1 (28-ounce) can plum tomatoes, preferably San Marzano
2 cups homemade vegetable broth or low-sodium canned
2 cups tomato juice
6 basil leaves, torn
1 tablespoon fresh lemon juice
Fresh ground black pepper, to taste
Muenster Sammies, recipe follows
16 (3 1/2-inch square) slices Westphalian Pumpernickel, or other thin black bread
1/2 cup apple jelly
8 slices muenster cheese, about 3 ounces
8 slices yellow cheddar cheese, about 3 ounces
Dill pickle rounds
Fennel fronds
Spanish olives with pimentos

1
Heat olive oil in a medium sauce pot over medium-high heat.
2
Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes.
3
Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands.
4
Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.
5
Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves.
6
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.
7
Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor.
8
Stir in lemon juice and season with pepper to taste.
9
Serve.
10
Special equipment: Cookie cutters (pumpkins, ghosts, black cat, bats and witches), optional
11
Toast bread in toaster or toaster oven until slightly crisp, about 5 minutes (or less if using a toaster.)
12
Spread one side of each slice of bread with apple jelly.
13
Layer the cheese over the apple jelly, top with remaining slice of bread.
14
Cut out as desired.
15
Garnish as desired.
16
Halloween Web 2008

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Vampire Blood Tomato Soup with Muenster Sammies falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!