Halloween Ghost Toast in Tomato soup
Try something different for your kids at Halloween, this hearty healthy tomato soup served with ghost toast, kids love this creation!
Yield
4 servingsPrep
15 minCook
25 minReady
48 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
onions
diced small |
|
| 2 | each |
carrots
diced small |
|
| 2 | stalks |
celery
diced small |
*
|
| 2 | cloves |
garlic
minced |
|
| 28 | ounces |
tomatoes, canned
1 can and diced |
|
| 3 | cups |
vegetable stock
or chicken stock |
|
| 4 | slices |
bread
white |
|
| 3 | ounces |
cheese
white, such as gruyere, cheddar, jack or swiss, cut in 4 slices |
|
| 12 | whole |
peppercorns
optional |
*
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
onions
diced small |
|
| 2 | each |
carrots
diced small |
|
| 2 | stalks |
celery
diced small |
*
|
| 2 | cloves |
garlic
minced |
|
| 809.2 | ml/g |
tomatoes, canned
1 can and diced |
|
| 7.1E+2 | ml |
vegetable stock
or chicken stock |
|
| 4 | slices |
bread
white |
|
| 86.7 | ml/g |
cheese
white, such as gruyere, cheddar, jack or swiss, cut in 4 slices |
|
| 12 | whole |
peppercorns
optional |
*
|
| 118 | ml |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat the oil in a large pot over medium high heat.
Add the diced onion, carrots and celery.
Cook, stirring occasionally, until softened, 4 to 6 minutes.
Add the garlic and cook 1 minute.
Stir in the tomatoes and chicken stock.
Increase the heat to high and bring to a boil, then reduce the heat to low and simmer until the vegetables are tender, 14 to 16 minutes. Stir occasionally.
Meanwhile, using a cookie cutter, cut the bread slices into ghost shapes.
Cut the cheese slices into the same shape.
Toast the ghosts in a toaster oven.
Place them on an oven-safe tray, then place the cheese on top.
Use 3 peppercorns to make eyes and a mouth for each ghost.
Put them back into the toaster oven and toast again to melt the cheese. (If you don't have a toaster oven, you can broil the cheese toasts about 4 inches beneath the broiler element until the cheese is bubbly, 1 to 2 minutes.)
Purée the soup in a blender in two batches.
Return it to the pot.
Stir in the cream and season with salt and pepper.
Heat through, then serve in soup bowls with the ghost toasts on top.
Enjoy!
