Indulge in a comforting culinary creation that perfectly captures the essence of fall: our Tomato Soup with Cheesy Ghost Croutons. This delightful dish combines the classic flavors of tomato soup with a spooky twist, making it a perfect addition to your Halloween feast or any cozy gathering.
Dive into a symphony of flavors as the rich, tangy tomato soup warms your soul, complemented by the gooey, melted cheese hidden within the crispy croutons shaped like adorable ghosts. But that's not all – this culinary adventure also includes recipes for homemade croutons, a creamy and indulgent cheese sauce, and a step-by-step guide on how to craft those charming ghost-shaped croutons that will add a touch of Halloween magic to your soup.
CHEESY TOMATO SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few pinches of salt and pepper. Cook until the onions are translucent, about 5 minutes.
- Increase the heat to medium high and add the tomato paste. Stir and cook for 30 seconds. Add the wine, scraping the bottom of the pot to deglaze. Pour in the tomato juice, stewed tomatoes and sugar. Bring it to a boil and reduce to a simmer. Simmer gently for 10 minutes.
- For the croutons: Meanwhile, drizzle both sides of each baguette slice with 1/2 tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, 6 to 8 minutes. Set aside.
- Add the heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if necessary.
- To serve, preheat the broiler. Ladle the soup into 6 ovenproof bowls and put on a baking sheet. Place 2 croutons onto each bowl and top with a piece of the Cheddar. Broil the soups just long enough for the cheese to get bubbly and slightly toasted. Serve each bowl with a sprinkle of parsley.
EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS
Provided by Ina Garten
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
- Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
- Serve hot with Grilled Cheese Croutons scattered on top.
- Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
- Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.
TOMATO SOUP WITH CHEESY GHOST CROUTONS
Kick off your night of trick-or-treating by making this hauntingly delicious recipe. It's just like having grilled cheese and tomato soup. We eat it every year on Halloween.-Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion and carrots; cook and stir 3-5 minutes or until tender. Add red pepper and garlic; cook 1 minute longer. Stir in tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, 15 to 20 minutes., Meanwhile, place half-slices of bread 2 in. apart on two baking sheets lined with greased foil. Drape a quarter-slice of cheese over each piece. Cut olive slices to resemble eyes and mouths; top cheese with olive pieces. Bake until cheese is melted, 3-5 minutes. Cool slightly., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Return to pan and stir in pesto, salt and pepper; heat through. Divide soup evenly among five bowls. Top each with ghost croutons. Serve immediately.
Nutrition Facts :
TOMATO SOUP WITH CHEESE CROUTONS
Progresso® chicken broth provides a simple addition to this flavorful tomato soup topped with grilled cheesy crouton - a perfect side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven, heat oil over medium heat. Cook onion and garlic in oil until onion is tender. Add tomatoes and broth, breaking up tomatoes. Heat to boiling; reduce heat. Cover; simmer 15 minutes, stirring occasionally. Stir in pesto, whipping cream, salt and pepper with whisk until blended. Remove from heat. Cool 10 minutes. In blender, place half of soup. Cover; blend on high speed until smooth. Return to Dutch oven. Repeat with remaining soup.
- Sprinkle 1/3 cup cheese on each of 2 bread slices; top with remaining bread slices. Spread 1 tablespoon of the butter over one side of sandwiches. Place sandwiches, butter sides down, in 12-inch skillet. Cook over medium heat about 3 minutes or until bottoms are golden brown. Spread remaining 1 tablespoon butter over other sides of sandwiches. Turn; cook 2 minutes or until cheese is melted.
- Cut each sandwich into 6 squares. Place a grilled cheese crouton on top of each serving.
Nutrition Facts : Calories 189, Carbohydrate 11 g, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 479 mg
CREAMY TOMATO CHEESE SOUP WITH CROUTONS
COMFORT FOOD!! Have this special soup anytime of the year. Combine with a sandwich for a meal! The flavor of the tomatoes and cheese, along with the croutons is superb! To get full flavor do use the can of stewed tomatoes. Quick and Easy!!!
Provided by Seasoned Cook
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, mix stewed tomatoes, tomato soup, water, sugar, salt and pepper. Bring to a boil and let simmer for 5 minutes.
- Stir in milk just before serving.
- Ladle soup into bowls and sprinkle with cheese. Top with croutons.
- Enjoy!
Tips:
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your soup will be. If you can't find ripe tomatoes, you can roast them in the oven to bring out their natural sweetness.
- Don't overcrowd the pot: When cooking the tomatoes, don't overcrowd the pot. This will prevent them from cooking evenly and will result in a watery soup.
- Simmer the soup for at least 30 minutes: Simmering the soup for at least 30 minutes will help to develop the flavors and thicken the soup.
- Use a good quality cheese: The cheese you use for the croutons will make a big difference in the flavor of the soup. Use a good quality cheese that melts well, such as cheddar, mozzarella, or Parmesan.
- Serve the soup immediately: Tomato soup is best served immediately, while it is still hot and bubbly. You can garnish the soup with fresh herbs, such as basil or oregano, or a dollop of sour cream.
Conclusion:
Tomato soup is a classic comfort food that is perfect for a cold day. It is easy to make and can be customized to your liking. With a few simple tips, you can make a delicious tomato soup that your family and friends will love. So next time you are looking for a quick and easy meal, give this tomato soup with cheesy ghost croutons a try. You won't be disappointed!
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