Roasted Vegetable Tomato Soup with Ghost Grilled Cheese Croutons
15 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Bring some spooky fun to soup season with this Roasted Vegetable Tomato Soup with Ghost Grilled Cheese Croutons. Butternut squash, sweet potatoes, acorn squash, and garlic are roasted until golden and blended with Red Gold Whole Peeled Tomatoes and Tomato Sauce for a rich, bold flavor. Top each bowl with crispy ghost-shaped grilled cheese croutons for a playful Halloween-ready twist. @Madison_.Eats @thefeedfeed
Ingredients
- FOR THE SOUP
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, quartered
- 2 heads of garlic
- 1 acorn squash, halved and seeded
- 2 tablespoons olive oil, plus more for drizzling
1 Red Gold Canned Whole Peeled Tomatoes 28 oz
1 Red Gold Canned Tomato Sauce 15 oz
- 2 tablespoons Italian herbs (basil, oregano, thyme)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- FOR THE GHOST GRILLED CHEESE CROUTONS
- 2 slices of bread (per sandwich)
- Butter, for toasting
- Cheese of choice, for filling
- Ghost-shaped cookie cutter
Instructions
Step one
Preheat oven to 425°F. Arrange butternut squash, sweet potatoes, and onion on a baking sheet. Place acorn squash halves cut-side up. Slice tops off garlic heads, wrap in foil with a drizzle of olive oil. Drizzle remaining vegetables with oil and season with salt and pepper. Roast for 35–45 minutes until soft and caramelized.
Step two
Scoop acorn squash flesh from the skin and squeeze roasted garlic from its skins. In a blender or using an immersion blender, combine all roasted vegetables with Red Gold Whole Peeled Tomatoes, Red Gold Tomato Sauce, and Italian herbs. Blend until smooth.
Step three
Transfer blended soup to a pot and warm over medium heat. Adjust seasoning to taste and thin with water or broth if desired.
Step four
Prepare grilled cheese sandwiches and roll them flat with a rolling pin. Use a ghost-shaped cookie cutter to punch out spooky shapes. Heat a skillet over medium, butter the outside of the sandwiches, and toast 1–2 minutes per side until golden. Place on a cooling rack to stay crisp.
Step five
Ladle soup into bowls and top with ghost grilled cheese croutons. Serve hot.
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