Vampire Soup

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

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Vampire Soup

Yield: 9 cups Prep 15 mins Start to Finish 45 mins


  • 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
  • Black Bat toasts (see recipe)


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.

Nutrition Facts

  • cal.(kcal)116,
  • Fat, total(g)6,
  • chol.(mg)14,
  • sat. fat(g)3,
  • carb.(g)14,
  • fiber(g)4,
  • pro.(g)3,
  • sodium(mg)264,
  • Percent Daily Values are based on a 2,000 calorie diet
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