VAMPIRE BLOOD TOMATO SOUP WITH MUENSTER SAMMIES

Vampire Blood Tomato Soup with Muenster Sammies image

Provided by @MakeItYours

Number Of Ingredients 21

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3 tablespoons olive oil
1/2 fennel bulb, chopped, about 2 1/2 cups
1/2 large onion, chopped, about 1 cup
4 cloves garlic, smashed
1 1/4 teaspoons kosher salt
1 teaspoon fennel seed
1/8 to 1/4 teaspoon crushed red pepper flakes, optional
1 (28-ounce) can plum tomatoes, preferably San Marzano
2 cups homemade vegetable broth or low-sodium canned
2 cups tomato juice
6 basil leaves, torn
1 tablespoon fresh lemon juice
Fresh ground black pepper, to taste
Muenster Sammies, recipe follows
16 (3 1/2-inch square) slices Westphalian Pumpernickel, or other thin black bread
1/2 cup apple jelly
8 slices muenster cheese, about 3 ounces
8 slices yellow cheddar cheese, about 3 ounces
Dill pickle rounds
Fennel fronds
Spanish olives with pimentos

Steps:

Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.
Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.
Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve.
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