10/28/2014
Your classic grilled cheese and tomato soup gets a Halloween makeover! Ghouled cheese sandwiches are perfect to dunk in this homemade tomato soup on Halloween for a fun and tasty meal!
There’s an ongoing joke among some of my friends that when Aaron is traveling I turn into a total bachelor. When he’s home, I love to cook. I’m making his favorite turkey chili, trying out new soup recipes, finding new ways to cook fish, and baking up batches of baked pumpkin donuts. When he’s gone? It’s more like cheese, wine, a baguette, a bowl of cereal, or a turkey sandwich. Suffice it to say he’s been traveling a lot lately and these three-cheese “ghouled cheese” sandwiches with tomato basil soup that yum.LA cooked up for our Minted Halloween party looks super scrumptious right about now!
How to Make Grilled (Ghouled )Cheese and Tomato Soup
For the ‘Ghouled’ Cheese Sandwiches
Using a ghost-shaped cookie cutter, or any shape you like, punch out the shapes from each slice of bread.
Melt butter and combine with olive oil. Brush onto one side of each slice of bread. On a griddle or in a pan, put one slice of bread (buttery side down) and layer with some of each type of cheese (about 1 ½ slices per sandwich). Top with another piece of bread (buttery side up), making sure the shapes line up, and grill on each side to desired crunchiness/until golden brown.
For the Tomato Soup
Combine tomatoes and stock in saucepan. Simmer 30 minutes, stirring occasionally.
Using a hand-held immersion blender, puree soup in pot until you reach a consistency you like (I prefer a half pureed, half chunk tomato combination!). If you don’t have one of these nifty tools, you should grab one, but you can also puree in small batches in a blender or food processor. Return to saucepan and add cream and butter, while stirring, over low heat.
To chiffonade basil: take 5-6 fresh leaves and stack them, one on top of the other. Roll like a burrito and with a sharp knife, cut thin slices (perpendicular to the roll, so if you were to unroll the leaves, you’d be cutting lengthwise). Repeat with remaining leaves.
Garnish with basil leaves, season to taste, and serve with fresh, crusty bread!
It’s the perfect pre-trick-or-treating bite!
This is such a fun thing to serve before you all head out trick or treating! It’s familiar and simple and so easy to incorporate the Halloween vibe! I love the ghost cutter for these, but you could also make stars and moons to stick within the theme.
Easy tomato soup recipe
This tomato soup recipe is super simple but is packed full of flavor and richness – perfect for dunking your grilled cheese into! You can make the soup ahead of time and keep it covered in the fridge and reheat it when needed. I always make a bigger batch and freeze some for later needs too!
Classic grilled cheese and tomato soup
When it comes to comfort food, there’s nothing better than than this classic pairing! It’s so easy to make but packed full of flavor. The grilled cheese are stringy and melty and the bread just soaks up all of that wonderful tomato soup. YUMMY!
Top Tips for Making Grilled Cheese and Tomato Soup
- I love sourdough bread for grilled cheese, you can use any other dense bread though.
- I highly recommend that you use a mixture of cheese for maximum flavor and stringiness!
- The soup can be made ahead of time and the sandwiches can be prepped but cooked to order.
Photos by Stephanie Godfrey
This post is sponsored by Minted. Our favorite source for invitations, greeting cards, party decor, and all things paper! Thanks for supporting the sponsors the make this content possible!
Be sure to check out these other fun Halloween ideas!
Halloween Front Porch Ideas and Decorations
16 Best Halloween Costume Ideas // Kids, Couples, and Gals
A Backyard Halloween Bash with Minted
Have you tried this Grilled Cheese and Tomato Soup recipe? Be sure to give it a star rating and leave a comment!
Grilled (Ghouled )Cheese and Tomato Soup
Ingredients
For the sandwiches
- 8 slices sourdough bread or another dense bread of your choosing!
- 12– 16 oz Pepper Jack Cheese, thinly sliced 1 ½ - 2 cups
- 12-16 oz Swiss Cheese, thinly sliced 1 ½ - 2 cups
- 12-16 oz Medium Cheddar Cheese, thinly sliced 1 ½ - 2 cups
- ¼ cup butter
- ¼ cup olive oil
Tomato soup
- 2 cups canned whole tomatoes, crushed 16 oz
- 2 cups chicken stock 16 oz
- 1/2 cup heavy cream
- 4 Tbsp unsalted butter
- 6 -7 fresh basil leaves rinsed
- salt and freshly cracked black pepper to taste
Instructions
For the 'Ghouled' Cheese Sandwiches
- Using a ghost-shaped cookie cutter, or any shape you like, punch out the shapes from each slice of bread.
- Melt butter and combine with olive oil. Brush onto one side of each slice of bread. On a griddle or in a pan, put one slice of bread (buttery side dowand layer with some of each type of cheese (about 1 ½ slices per sandwich). Top with another piece of bread (buttery side up), making sure the shapes line up, and grill on each side to desired crunchiness/until golden brown.
For the Tomato Soup
- Combine tomatoes and stock in saucepan. Simmer 30 minutes, stirring occasionally.
- Using a hand-held immersion blender, puree soup in pot until you reach a consistency you like (I prefer a half pureed, half chunk tomato combination!). If you don’t have one of these nifty tools, you should grab one, but you can also puree in small batches in a blender or food processor. Return to saucepan and add cream and butter, while stirring, over low heat.
- To chiffonade basil: take 5-6 fresh leaves and stack them, one on top of the other. Roll like a burrito and with a sharp knife, cut thin slices (perpendicular to the roll, so if you were to unroll the leaves, you’d be cutting lengthwise). Repeat with remaining leaves.
- Garnish with basil leaves, season to taste, and serve with fresh, crusty bread!
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Chel
10/28/2014
Love it!!!!
Kay schoening
10/28/2014
I am making this soup!
Molly {Dreams in HD}
10/28/2014
so cute and simple, love this jen!