This spooky tomato soup gets extra richness from a splash of cream. It's laced with garlic (to keep those vampires away!) and garnished with toasty bat wings. —Taste Recipes Test Kitchen
Bat Wing Soup
Bat Wing Soup
Prep Time
25 min
Cook Time
5 min
Yield
6 servings
Ingredients
- 2 tablespoons canola oil
- 4 garlic cloves, peeled
- 4 cans (14-1/2 ounces each) stewed tomatoes, undrained
- 1/2 cup heavy whipping cream
- 6 slices bread
- 2 tablespoons butter, melted
- 2 teaspoons Italian seasoning
- Freshly ground pepper, optional
Directions
- In a large saucepan, heat oil over medium heat; saute garlic until tender, but not browned. Stir in tomatoes. Puree mixture using an immersion blender. Or, puree in batches in a blender and return to pan.
- Bring soup to a boil. Stir in cream; heat through over low heat. Keep warm.
- Preheat oven to 400°. For wings, flatten bread on a work surface using a rolling pin. Cut each slice diagonally in half; remove crusts. Using kitchen scissors, cut long sides to resemble bat wings. Place on an ungreased baking sheet.
- Brush tops with butter; sprinkle with Italian seasoning. Bake until lightly toasted, 5-8 minutes, turning once.
- Serve soup with wings. If desired, sprinkle with pepper.
Nutrition Facts
1 cup soup with 2 bat wings: 257 calories, 16g fat (7g saturated fat), 33mg cholesterol, 589mg sodium, 27g carbohydrate (15g sugars, 3g fiber), 4g protein.
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