Tomato Soup with Goop
This creamy concoction with melted blobs of cheese probably isn’t helping the already iffy image of a blood-like soup, but it goes over big at Halloween. The soup has to be quite hot to make the cheese melt, so let it cool a little or issue warnings before serving.
One 28 oz. can crushed tomatoes or 4 large ripe tomatoes, chopped
1 celery stalk, chopped
1/2 large onion, chopped
1 garlic clove, diced
1 tbsp. chopped parsley
2 tbsp. butter
1 tbsp. sugar
1 tbsp. all-purpose flour
1 tsp. seasoned salt
1/2 tsp. white pepper
2 5-oz packages mozzarella string cheese, room temperature
1 12- to 14-oz package chunk mozzarella, room temperature
3 1/2 cups milk
1 cup cream
Salt and pepper to taste
Puree the tomatoes, celery, onion, garlic, and parsley in a food processor or blender until smooth and transfer to a large, nonreactive soup pot. Stir in the butter, sugar, flour, salt and pepper.
Cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Lower heat. Set out warm bowls and portion out one chunk of mozzarella and one string torn into strips for each bowl.
A few minutes before serving, pour the milk and cream into the pot and stir thoroughly. Cook briefly on medium heat but don’t boil, or the milk and cream will separate. When the soup is steaming, ladle it into the bowls.
Each diner can lift the goop to the surface, play with the blob and the strings, and eat them, too. Before the cheese stage, the soup can be prepared in advance, refrigerated and reheated.
Tip; You can use canned soup as well to speed things along. :lol: