Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Eye-Popping Soup 3.4 (19) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 9, 2020 Print Share Share Tweet Pin Email Make your own homemade tomato soup, which will keep you warm on a chilly Halloween night. Create the eye-catching garnish by stuffing individual mozzarella balls with pimento olives. Ingredients 2 tablespoons unsalted butter 1 onion, finely chopped 3 garlic cloves, minced ½ 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 ½ 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 Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes. 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. 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. 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. 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. Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl. Print