Witches’ Fingers and Terror-ific Tomato Soup
- 2 Tbsp. butter
- 1/4 yellow or white onion finely chopped (1/2 cup)
- 2 Tbsp. flour
- 4 cups low fat milk (or use any variety)
- 1 bay leaf
- 2 tsp. sugar
- 1/2 tsp. salt optional
- 1/2 tsp. baking soda
- 28 oz. crushed tomatoes with their liquid
- 1 - 2 Tbsp. fresh basil finely chopped
- Your favorite breadstick or pizza dough
- In a stockpot, melt the butter over medium heat. Add the onions and stir occasionally until the onions are softened but not browned, about 3 minutes. Add the flour and continue to stir for 1 – 2 minutes.
- Add the milk, bay leaf, sugar and salt (optional). Turn the heat up slightly until it comes to a very low boil. Continue to cook, stirring occasionally, until it is slightly thickened, about 10 minutes.
- Stir the baking soda into the tomatoes. Add the tomatoes and the basil to the stockpot. Bring it to a low boil.
- Remove the soup from the heat and remove the bay leaf. Puree the soup, if desired, using a hand-held (immersion) or standing blender or a food processor. Serve it immediately, refrigerate it for up to 2 days, or freeze it for up to 3 months.
Slow Cooker Directions
- Add all ingredients except tomatoes and onions to slow cooker, and whisk until smooth.
- Add tomatoes and onions, and cook on low for 8 – 12 hours, or on high for 4 – 5 hours.
- Purée, right in the slow cooker, with an immersion blender if desired, or remove to a blender or food processor to purée. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
- Preheat the oven to 400 degrees and grease or line a baking sheet with parchment paper or a silicone mat.
- Roll your own bread dough, your favorite refrigerated breadstick, or pizza dough into thick “fingers.”
- Before baking, add a whole almond to the end of each “finger” to make a fingernail or press a sliced almond on right when they come out of the oven.
- Bake "fingers" for 12 - 15 minutes, or until golden.