Vampire Blood Tomato Soup and Apple Cheese Sandwiches

Votes: 2

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

If you're planning a more substantial Halloween meal than just fun themed appetizers, you can make tomato soup and serve it with sandwiches. Cook canned tomatoes in their own juices, adding aromatic herbs and spices. Fresh basil and garlic will add a pleasant Italian flavor. Puree the finished soup in a blender. It will still be a simple tomato soup without any festive flair. If desired, you can serve it in glass test tubes. And instead of regular bread, make delicious sandwiches with the soup using rye bread and a wonderful combination of apple jam and cheese, and cut them into themed figures of ghosts, pumpkins, or bats.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tomato soup

1 can (800 g) of canned plum tomatoes
3 tbsp. l. olive oil
Half a fennel root, chopped, about 2 1/2 cups
Half a large onion, chopped, about 1 cup
4 cloves garlic, crushed
1 and 1/4 teaspoons coarse salt
1 teaspoon fennel seeds
1/8 - 1/4 teaspoon red pepper flakes, optional
2 cups vegetable broth
2 cups tomato juice
6 basil leaves, torn
1 tbsp. freshly squeezed lemon juice

Muenster cheese and apple jam sandwiches

16 9cm square slices of Westphalian pumpernickel or other black bread
0.5 cups apple jam
8 slices Munster cheese, about 100 g.
8 slices cheddar, about 100 g
Special equipment: cookie cutters (pumpkins, ghosts, cats, bats, and witches), optional

Additional decorations

Circles of pickled cucumbers
Fennel sprigs
Olives stuffed with pimento peppers

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: plum tomatoes, fennel bulb, tomato juice, lemon juice, red pepper flakes, fennel seeds, Munster cheese, cheddar cheese, apple jam, basil

Cooking the dish according to the recipe:

Heat olive oil in a medium saucepan over medium-high heat. Add fennel, onion, garlic, salt, fennel seeds, and red pepper flakes, if using, and cook until softened and slightly browned, about 5 minutes.

Drain the tomatoes into a separate bowl and set aside. Then gently crush the tomatoes with your hands. Add the tomatoes to the pan, increase the heat to high, and cook until they begin to darken slightly, about 5 minutes.
Add the reserved tomato liquid, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium-low, cover, and simmer until the vegetables are tender and the soup has reduced slightly and thickened, about 30 minutes.

Remove the pan from the heat and puree the soup in batches using an immersion blender, a regular blender, or a food processor. Add lemon juice and pepper to taste. Serve.
Muenster cheese sandwiches: fry pumpernickel bread Toast in a toaster or oven until lightly crisp, about 5 minutes (or less if using a toaster). Spread apple jam on one side of each slice of bread. Place the cheese on top of the jam, then top with the remaining slice of bread. Cut out a shape from the sandwich, if desired. Decorate further, if desired.

Categories:

recipe / Festive dishes / Halloween / Appetizers / Sandwiches / Soups / Creamy soups

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