Name: Warm Blood Bisque
Ingredients: 1 medium yellow onion (diced); 1 large carrot (diced); 1 Tbsp canola oil; 1 1/2 cups roasted red bell peppers, chopped; 1 15 oz. can diced roasted tomatoes; 5-6 cloves roasted garlic (*see recipe note); 1/2 4 oz. can tomato paste; 6 cups chicken or vegetable broth; 1 Bay leaf; 1/2 tsp thyme, dried; 1/2 tsp red pepper flakes ((optional)); 2-3 Tbsp black beans, pureed ((to thicken soup)); 2-3 Tbsp beet juice ((for color and garnish)); salt and pepper ((to taste))

If you’re a fan of vampire books and movies like I am, you know that not all vampire stories have the same rules. For instance, not all vampires are allergic to the sun, like in Twilight or Vampire Diaries. Some can fly, or dematerialize. Some can read minds or glamor your memories away. No two stories are completely alike and that’s the fun of it isn’t it? But the one thing all vampire stories have in common is that vampires drink blood. So what better way to represent those blood sucking creatures of the night…or day, but with this elegant Warm Blood Bisque. Inspired by one of my favorite vampire shows, Trueblood, it’s a luscious blood red soup made with roasted red bell peppers, roasted tomatoes, and roasted garlic, that makes an elegant start to a vampire inspired Halloween dinner.

Warm Blood Bisque

An elegant vampire inspired soup of pureed roasted red pepper, roasted tomatoes and roasted garlic.

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Course: Soup

Keyword: Halloween, Halloween Food

Servings:

Ingredients

1 medium yellow onion diced
1 large carrot diced
1 Tbsp canola oil
1 1/2 cups roasted red bell peppers, chopped
1 15 oz. can diced roasted tomatoes
5-6 cloves roasted garlic *see recipe note
1/2 4 oz. can tomato paste
6 cups chicken or vegetable broth
1 Bay leaf
1/2 tsp thyme, dried
1/2 tsp red pepper flakes (optional)
2-3 Tbsp black beans, pureed (to thicken soup)
2-3 Tbsp beet juice (for color and garnish)
salt and pepper (to taste)

Instructions

Add oil, onions and carrots to a large Dutch oven and sauté until onions are translucent, ~5minutes. Add roasted red bell peppers, tomatoes, and roasted garlic to the pot. Add chickenor vegetable broth, tomato paste, bay leaf, thyme and red pepper flakes and simmer for 30-40 minutes.
Remove Bay leaf from soup and use an emersion blender to puree the soup. Add 2-3 tablespoons of pureed black beans to thicken the soup and to deepen the red color of the soup. To add additional depth of color to the soup, add a few tablespoons of beet juice to the soup. I used some of the juice from a can of whole beets.
Salt and pepper to taste. Ladle into bowls and use a spoon to drip some beet juice to mimic blood drops to garnish. Enjoy!

Notes

*I buy the packs of pre-peeled garlic cloves when I have a lot of cooking to do in order to save time, but I'm usually not able to use up all those garlic cloves before they go bad, so instead I roast the remaining cloves wrapped in foil with a little olive oil for about 30 minutes. Then I stick them in a freezer bag and freeze them so I can pull them out when ever needed for soups or mashed potatoes or whatever.

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4 Comments

Jose says:

12/25/2020 at 8:43 am

These are creative and original recipes!

- Lori Castellon says:
  
  12/25/2020 at 5:39 pm
  
  Thank you so much! I’m glad you enjoy them.
  
Mimi says:

10/10/2022 at 9:21 am

I’m dying to know where did you get those black crackers? I have looked for a recipe to no avail.

- Lori Castellon says:
  
  10/10/2022 at 10:23 am
  
  I bought these charcoal crackers from igourmet.com but I’m sure you can find them online from other companies as well. Hope that helps.
  🖤Lori

Warm Blood Bisque