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Eye-Popping Soup

A bowl of hot tomato soup will leave you cold if it stares back.

Eye-Popping Soup

Source: Halloween 2004, October 2004

Ingredients

  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 quart homemade or low-sodium store-bought chicken stock
  • 3 sprigs oregano or marjoram
  • 1/2 cup half-and-half
  • Coarse salt and freshly ground pepper
  • 6 pitted black Kalamata olives
  • 2 sprigs fresh rosemary
  • 4 fresh chives, cut into 1-inch pieces
  • 1 pound (about 30) bocconcini (bite-size mozzarella balls)
  • 1 jar small pimiento-stuffed olives

Directions

  1. Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes.

  2. Add wine, and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.

  3. Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

  4. Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

  5. Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.

  6. Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl.

Reviews (7)

  • Suzie the Foodie 29 Oct, 2011

    Soup was very easy to make and I like that it was allowed to reduce and develop to deepen the flavour. For my food photography, I avoided adding the cream because I wanted that bright red colour but afterwards I added some. I also added some Worcestershire sauce, a bay leaf and red pepper flakes because I like a ton of flavour. The eyeballs were fantastic! To add even more 3D, I added a drop of Sriracha hot sauce on top. Loved it!

  • Melonknee1127 20 Oct, 2010

    You could make eye balls out of red radishes. Peel them leaving a little bit of red and they look blood shot.

  • fanodanes 10 Oct, 2010

    I used 3/4 to a cup of half-and-half since I like a creamer soup. Mozzarella balls melt in piping hot soup. Be sure to serve "eyeballs" in a shallow bowl as suggested otherwise they sink below the soup's surface. This is a tasty soup--nice with a sandwich.

  • emilybear78 23 Dec, 2008

    Does anyone know where to purchase the bite size balls of mozz., or if not, how to create the effect using alternate ingredients?

  • PartyGirlHeather 27 Oct, 2008

    Half-n-half is technically half milk, half cream. Lots of people use it in coffee and other recipes that require a rich

  • lil_lilou 25 Oct, 2008

    I just wanted to know what does "half-and half" refer to...? Maybe I will try this recipe because it looks really nice :p and i like tomato soup too. Is it hard to make ?

  • lil_lilou 25 Oct, 2008

    I just wanted to know what does "half-and half" refer to...? Maybe I will try this recipe because it looks really nice :p and i like tomato soup too. Is it hard to make ?

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