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Vampire Soup Recipe

5 / 5 (1 review) No Comments

Oct 26, 2014 The links in the post below may be affiliate links. Read the full disclosure

This Vampire Soup Recipe is just a fun way to add a little festivity to your Halloween Lunch or Dinner! Topped with a cheesy homemade cracker a warm bowl of tomato soup is the perfect fuel for little vampires headed out to trick or treat. I love that it is healthy, not another sugary sweet treat. Plus, it is super simple!

You can also switch up the shape to make Jack O lantern Soup too! Just us a cookie cutter to get the right shape, you could even add a ghost, witch or spider to the mix! These only take a few simple ingredients to make and your favorite tomato soup and you have a festive dish the whole family will love!

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This recipe was found in my current issue of Family Fun!

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Vampire Soup Recipe

5 / 5 (1 review)

Print Recipe

Ingredients

4 Tablespoons butter
1 cup flour
8 oz Shredded Sharp Cheddar Cheese
3/4 teaspoons salt
2 tablespoons water

Instructions

Preheat the oven to 350 degrees.
In a food processor, combine the butter, cheese, flour and salt.
Pulse until the mixture looks like coarse sand, about 1 minute.
One at a time add 2 tablespoons cold water, pulsing until the dough clumps together, about 30 seconds.
Remove it from the processor, wrap it in plastic and refrigerate it for 20 minutes.
Roll out the dough onto parchment paper.
With a knife, trace an overturned soup bowl to cut 6 circles (the dough will shrink to fit as it cooks).
Cut a widow's peak.
Cut eye holes (the bottom of a small pastery tip works best).
Place the faces on a parchment paper lined cookie sheet.
Insert black olive slices for the eyes.
Bake them 15-18 minutes, until crispy and golden.
Meanwhile, heat 3 cans of tomato soup.
Pour it into bowls and top each with a face.
If desired, add slices of red bell pepper for eyebrows.
Serve the soup immediately.
Makes 6 servings.