Roasted Red Pepper Soup with Pumpernickel Bat Grilled Cheese

Serves

6 Servings of soup and 4 bat grilled cheeses

Prep Time

15 Minutes

Cook Time

45 Minutes

Print

As the leaves turn and the nights grow longer, there's something inherently comforting about a warm bowl of soup paired with a toasty sandwich. But with Halloween around the corner, why not add a playful twist to your cozy meal? Enter roasted red pepper soup with bat-shaped grilled cheeses—a dish that's as delightful to look at as it is to eat.

The combination of smoky, creamy soup with crisp, cheesy bites is a match made in autumnal heaven. Each spoonful of the roasted red pepper soup is packed with flavor, its smooth texture contrasting beautifully with the crunch of the grilled cheese. And as the bat-shaped sandwiches float atop the bowl, they bring a sense of fun and festivity that’s perfect for the Halloween season.

Whether you're hosting a casual dinner or hanging out with some children, this duo of roasted red pepper soup and bat-shaped grilled cheeses is a winning choice.

So, this Halloween, gather around the table with loved ones, and enjoy a meal that's both a treat for the taste buds and a feast for the eyes. After all, who says spooky can't be delicious?

Products used: Pepperoncino & Garlic Olive Oil

Ingredients

Ingredients for Soup:
4 tablespoons SOOC Pepperoncino and Garlic Olive Oil
6 red bell peppers
1 yellow onion, diced
2 tablespoons garlic, minced
8 cups vegetable broth
5 tablespoons tomato paste
1 cup milk or heavy cream
1 tablespoon dried rosemary
1 tablespoon paprika
Salt and pepper
⠀⠀⠀⠀⠀
Ingredients for Bat Grilled Cheese:
2 tablespoons SOOC Pepperoncino and Garlic Olive Oil
8 slices of pumpernickel bread, rolled out
2 cups shredded gouda
2 cups shredded gruyere

Directions

1. To prepare the roasted red peppers, preheat oven to 400 degrees. Wash and slice peppers into halves removing the stems and all seeds. Drizzle with 2 tablespoons olive oil and roast on a parchment-lined baking sheet for 15 minutes just until the edges begin to char, turning halfway through.

2. While the peppers are roasting, grab a large pot and add the remaining olive oil. Add the onion, garlic, and rosemary and cook gently over low heat for 5 minutes. Add in the peppers and vegetable broth and bring to a boil. Cover and let simmer for 15 minutes.

3. While soup is cooking heat a medium-sized frying pan and add olive oil. Place your rolled pumpernickel slice of bread into the pan and then top with shredded cheese of choice. Top with another rolled-out slice of bread and cook until golden brown on each side. Take out of the pan and let sit for 5 minutes.

4. Stir in the tomato paste. Next, using an immersion blender, purée until smooth, stir in cream, and season with smoked paprika, salt and pepper. Serve the soup hot or at room temperature with your topping(s) of choice. Cut grilled cheeses using a cookie cutter of choice depending on which holiday/theme you want to celebrate.