Eyeball Soup with Bugs

Eyeball Soup with Bugs for your Halloween Dinner!

This eyeball soup with bugs is all for show, of course.  It’s meant to be creepy and gross and all of those things.  But this creation is really just a delicious tomato soup with “bugs” made from olives and herbs.  It’s all in good fun for Halloween.

A good dunker for this soup is in order- such as these Pumpkin- Cranberry Breadsticks.  Cheesy Halloween Breadstick Bones would be super fun too!

Fresh oregano sprigs are simmered in this tomato soup for 45 minutes to lend it’s flavor to the soup.  And despite the “eyeballs” being a little bit creepy, they are totally delicious additions of cheese and olive to this delicious Eyeball Soup (Tomato Soup!)

If you’re looking for more Halloween recipes, you might also like to enjoy my Halloween Sangria and these Mummy Cookie Pops.  Spider Web Eggs, Pumpkin Chili, and these 4-Ingredient Bat Bites are fun Halloween recipes too!

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5 from 1 vote

Eyeball Soup with Bugs

This delicious tomato soup has floating green olive eyeballs with a few kalamata olive bugs sitting around too.

Recipe Details

Prep Time: 45 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 40 minutes mins

Course: Soup

Cuisine: American

Keyword: halloween, soup, tomato

Servings: 6 servings

Calories: 397kcal

Author: RecipeGirl.com (adapted from Martha Stewart)

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Ingredients

SOUP:

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• ½ cup dry white wine (ok to leave out if you don't cook with alcohol)
• Two 28-ounce cans crushed tomatoes
• 1 quart chicken or vegetable broth
• 3 sprigs oregano
• ½ cup half and half cream
• coarse salt and freshly ground black pepper

EYEBALLS:

• 16 ounces (about 30) bocconcini (bite-sized fresh mozzarella balls)
• 15 jarred pimiento-stuffed green olives

BUGS:

• 6 pitted kalamata olives
• 2 sprigs fresh rosemary
• 4 whole chives, cut into 1-inch pieces

Instructions

PREPARE THE SOUP:

1. Melt the butter in a large saucepan over medium-low heat. Add the onion and garlic, and cook until the onion is translucent, about 6 minutes.
2. Add the wine, and cook until most of the liquid has evaporated, about 1 minute. Add tomatoes, broth and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.
3. Using a slotted spoon, remove the herbs. Purée the soup in small batches until smooth. Return the soup to the pan, and slowly pour in the half-and-half, stirring constantly. Season with salt and pepper.

MAKE THE EYEBALLS:

1. Using a small melon baller, scoop out a hole from each mozzarella ball. Halve each pimiento-stuffed olive crosswise. Place a half, cut-side-out, in the hole in each mozzarella ball to make eyeballs.

MAKE THE BUGS:

1. Use a toothpick to pierce each Kalamata olive 3 times (all the way through to the other side). Insert a piece of rosemary into each hole to make six legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.
2. Ladle the hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on the rim of each bowl.

Notes

• *Both kalamata olives and the fresh mozzarella balls can be found at Trader Joe's or other specialty markets, and they can be found in the majority of mainstream grocery stores too.
• If you are preparing this recipe as gluten free, just be sure to use a brand of broth that is known to be GF.

Nutrition

Serving: 1serving, Calories: 397kcal, Carbohydrates: 24g, Protein: 19g, Fat: 26g, Saturated Fat: 9g, Cholesterol: 44mg, Sodium: 1260mg, Potassium: 988mg, Fiber: 6g, Sugar: 12g, Vitamin A: 875IU, Vitamin C: 37.3mg, Calcium: 425mg, Iron: 4.3mg