You may also like
Categories:
olive oil onions carrots stalks celery garlic tomatoes vegetable stock bread white cheese white peppercorns optional heavy whipping cream salt
Viewed: 29 - Published at: 4 years agoIngredients
- 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
- 1/2 cup heavy whipping cream
- 1 x salt and black pepper to taste
Method
- 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.)
- Puree 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!
