Bloody Tomato Soup | Interview with The Vampire
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If you're looking for a spine-chilling recipe to set the mood for a dark, gothic evening, look no further than this Bloody Tomato Soup, inspired by the haunting tale Interview with The Vampire by Anne Rice. This rich and creamy tomato soup, with its deep crimson hue, mirrors the eerie elegance of a vampiric world. Perfect for a Halloween party, a vampire-themed dinner, or a cozy night in watching your favorite vampire classics, this dish is both a feast for the eyes and the taste buds.
Why You’ll Love This Vampire-Inspired Soup:
With its deep red color and bold flavors, this Bloody Tomato Soup is more than just an ordinary tomato soup. The combination of roasted tomatoes, red bell peppers, garlic, and fresh basil creates a robust, savory flavor that’s balanced by a hint of sweetness. Serve it with fresh bread or even a gothic-themed charcuterie board for the ultimate immersive experience while you watch Interview with The Vampire!
Perfect for an Interview with The Vampire Dinner:
Whether you're hosting a vampire-inspired dinner party or getting in the mood for a cozy fall night with Interview with The Vampire, this soup is the perfect accompaniment. Its blood-red appearance makes it an ideal dish for those seeking to add a dramatic flair to their meal. Pair it with the dark, moody ambiance of candlelight and some gothic style plates, and you’ll feel like you've been transported straight into the world of Lestat and Louis.
Gathering Ingredients:
Fresh Tomatoes. To make a delicious roasted tomato soup, it’s a great idea to use fresh tomatoes! Roma or paste tomatoes are preferred as they have a thicker, meatier flesh compared to other varieties of tomatoes.
Red Bell Peppers. To keep a uniform color, red bell peppers are preferred for this recipe, and they add a subtle sweetness to the final flavor!
Onion. Yellow onion is recommended, but you could also use a sweet onion or white onion.
Garlic.
Olive Oil. Other neutral cooking oils like avocado or sunflower oil can be used instead.
Red Pepper Flakes. Omit this ingredient if you do not want a little spicy kick to your soup!
Canned Diced Tomatoes.
Basil. You will want to use fresh basil for this recipe to really boost the flavor! If you do not have fresh basil on, simply use about 1 to 2 tablespoons dried basil. Add the dried basil during Step 3.
Stock. If you do not have stock on hand, you can use water in its place! The soup will be a bit bland, so you will want to adjust the seasonings to account for this change.
Cream. If you want to avoid using dairy, you can simply omit the cream and it will not change the soup very much.
How to Make Bloody Tomato Soup:
Step One: In a large bowl, toss the tomatoes, peppers, onion, and garlic with the olive oil, 2 teaspoons of the salt, 1/2 teaspoon of the pepper, and red pepper flakes. Spread the vegetables onto the baking sheet and roast the vegetables for about 40 to 45 minutes in the oven, or until the tomatoes have burst and the peppers and onions are lightly charred.
Step Two: Transfer the roasted vegetables with their juices and any excess oil to a large soup pot. Then, place the pot on the stovetop over medium-high heat. Add the canned tomatoes, basil, and stock. Bring the soup to a boil and lower the heat to a simmer. Simmer the soup, uncovered, for about 30 to 40 minutes.
Step Three: Remove the pot from heat. Working in batches, transfer the soup to a food processor or blend. Pulse the soup to a consistency of your liking. I tend to like chunkier soup, so I only pulse 2 to 4 times. Return the soup to the stockpot and season with the remaining 1 teaspoon of salt and 1 1/2 teaspoons pepper, and adjust the seasonings to your taste.
Step Four: At this point, you may stir in the cream fully or serve it alongside the soup. The cream will rise to the top of the soup to create patterns, if you wish to serve it this way! Otherwise, it can be blended into the final soup before serving. Serve the soup warm with fresh basil leaves as garnish.
Cooking Tips for the Perfect Bloody Tomato Soup:
Roast the Tomatoes for Added Flavor: Roasting the tomatoes before blending brings out a deeper, more concentrated flavor. This step is key to enhancing the rich, earthy taste of the soup.
Use Fresh Herbs: While dried herbs work, using fresh basil will add brightness and an earthy flavor to your soup, making it taste like an artisanal dish! Add the basil at the end of cooking to preserve its vibrant flavor.
Adjust the Thickness: For a thicker soup, reduce the amount broth or simmer the soup longer to concentrate the flavors. The addition of heavy cream or coconut milk will also thicken the soup and give it a velvety texture.
Add a Spicy Twist: If you're feeling bold, a pinch of red pepper flakes can bring just the right amount of heat to mimic the fiery nature of a vampire's thirst. You can also roast a cayenne pepper along with the tomatoes and bell peppers for a truly spicy kick! Adjust the spice level to your liking.
Serving Suggestions for a Vampire-Themed Dinner:
Serve your Bloody Tomato Soup from Interview with the Vampire in black or silver bowls to enhance the gothic theme. Garnish with a swirl of cream to resemble a swirl of blood or add a sprig of fresh basil for a touch of elegance. Pair it with crusty, charred bread for a satisfying meal that perfectly complements the rich flavors of the soup.
Here are some spooky vampire themed recipes to serve alongside your soup!
Final Thoughts:
This Bloody Tomato Soup is the ultimate way to bring the dark, moody ambiance of Interview with The Vampire into your kitchen. Whether you're looking to create an unforgettable Halloween dinner or simply want to dive into the world of gothic cuisine, this rich and flavorful soup will captivate you and your guests. Don’t forget to light some candles and let the atmosphere transport you to a night of intrigue, mystery, and a little bit of culinary magic.
Bloody Tomato Soup: Interview with The Vampire
Ingredients
- 3 lb (1.36 kg) roma tomatoes, halved and cored
- 4 large red bell peppers, tops and seeds removed
- 2 large yellow onions, sliced thinly
- 8 cloves garlic, peeled
- 1/4 cup (60 ml) olive oil
- 1 tbsp (14 g) kosher salt, divided
- 2 tsp ground black pepper, divided
- 1/4 tsp red pepper flakes
- 28 oz (794 g) can diced tomatoes
- 4 cups (72 g) fresh basil leaves, plus more for garnish
- 4 cups (960 ml) chicken or vegetable stock
- 1/2 cup (120 ml) heavy or light cream
Instructions
- Preheat your oven to 400° F (204° C). Set aside a large baking sheet, ungreased.
- In a large bowl, toss the tomatoes, peppers, onion, and garlic with the olive oil, 2 teaspoons of the salt, 1/2 teaspoon of the pepper, and red pepper flakes. Spread the vegetables onto the baking sheet and roast the vegetables for about 40 to 45 minutes in the oven, or until the tomatoes have burst and the peppers and onions are lightly charred.
- Transfer the roasted vegetables with their juices and any excess oil to a large soup pot. Then, place the pot on the stovetop over medium-high heat. Add the canned tomatoes, basil, and stock. Bring the soup to a boil and lower the heat to a simmer. Simmer the soup, uncovered, for about 30 to 40 minutes.
- Remove the pot from heat. Working in batches, transfer the soup to a food processor or blend. Pulse the soup to a consistency of your liking. I tend to like chunkier soup, so I only pulse 2 to 4 times. Return the soup to the stockpot and season with the remaining 1 teaspoon of salt and 1 1/2 teaspoons pepper, and adjust the seasonings to your taste.
- At this point, you may stir in the cream fully or serve it alongside the soup. The cream will rise to the top of the soup to create patterns, if you wish to serve it this way! Otherwise, it can be blended into the final soup before serving. Serve the soup warm with fresh basil leaves as garnish.
Nutrition Facts
Calories
217Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
