VAMPIRE BLOOD TOMATO SOUP WITH MUENSTER SAMMIES
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.
- Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. 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.
- Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve.
- Toast bread in toaster or toaster oven until slightly crisp, about 5 minutes (or less if using a toaster.) Spread one side of each slice of bread with apple jelly. Layer the cheese over the apple jelly, top with remaining slice of bread. Cut out as desired. Garnish as desired.
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- The Base: In a blender, blitz to combine half of the black beans and half of the broth. Set aside.
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- Make Soup: Heat oil in a large soup pot over medium heat, then add garlic, onion, carrots, and celery. Cover and cook until onion is soft, about 5 minutes. Add salt, pepper, pureed black beans, remaining black beans, remaining broth, and vinegar. Continue cooking over medium heat, bringing to a simmer for 20 minutes until slightly thickened.
- Assemble: Meanwhile, prepare noodles according to instructions on the package. Stir noodles into soup before serving. To serve, top with a dollop of Greek yogurt and sliced avocado.
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