Bloody Tomato Soup

with Grilled Cheese Fingers

Bloody Tomato Soup with Grilled Cheese Fingers

A cauldron of thick and rich Bloody Tomato Soup pairs perfectly with our melty Grilled Cheese Fingers.

Just ask some of your little ghouls to give you a hand in the kitchen and everyone can get into the spirit.

1 (15-ounce) can diced tomatoes,
1 (28-ounce) can crushed tomatoes,
1 tablespoon sugar
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 cups (1 pint) half-and-half
4 slices Cheddar cheese
4 slices white bread
2 tablespoons softened butter
Sour cream, for garnish

1. In a large soup pot, combine tomatoes, sugar, garlic powder, salt, and pepper; bring to a
boil over medium-high heat, stirring occasionally.
2. Reduce heat to low and slowly stir in the half-and-half. Simmer 4 to 5 minutes, or until heated
through; do not allow to boil.
3. Place 2 slices of cheese on 1 slice of bread and top with another bread slice; repeat with
remaining cheese and bread.
4. Spread butter on both sides of the sandwiches. Cook in skillet over medium heat, until
golden on both sides and cheese is melted. Cut into 1/2-inch slices, like fingers, and serve
with soup.

To create a spiderweb design, drizzle sour cream in concentric circles.
Drag a toothpick or knife from the center of the surface to the edge; repeat
until you have a spiderweb design.

from the Mr Food Test Kitchen Free eCookbook

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