Recipe of the Week: Vampire soup


Serve this red pepper side-dish soup for a Halloween meal. Cut dark bread into bat shapes to serve with it.


  • 1   tablespoon olive oil, plus additional for pans
  • 4   pounds red bell peppers, cored, halved lengthwise and seeded
  • 2   medium onion, thinly sliced
  • 4   garlic cloves, finely chopped
  • 2 1/2 cups hot chicken or vegetable broth
  • 1 1/2 cups half-and-half
  • 3   tablespoons balsamic vinegar



  1. Preheat broiler and arrange rack 5 to 6 inches from heat. Lightly oil 2 shallow baking pans. Arrange bell pepper halves, in a single layer, in pans. Broil, turning occasionally, until edges are charred, about 8 minutes. Transfer to a blender.
  2. Heat oil in a large nonstick skillet over moderate heat. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Transfer to blender, add broth and puree until smooth (use caution when blending hot liquids). Transfer mixture to a large saucepan; whisk in 2-1/2 cups water and the half-and-half. Heat over moderate heat, whisking occasionally, until hot, about 5 minutes. Stir in vinegar; salt and pepper to taste.
  3. Ladle soup into mugs and serve with bat toasts.

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