Eyeball Soup

I saw the idea for this in a “good things” section in Martha Stewart Living years ago. I always thought it was the coolest idea, even though I’m really not into the gross and creepy for Halloween. Maybe I figure, that as disgusting as “eyeball soup” may sound, you can really never go wrong with a killer tomato soup and fresh mozzarella.

This tomato soup is easy as a snap—almost as easy as Campbell’s traditional condensed tomato—but it has so much more flavor. It’s basically just three packaged things thrown together. I feel like Sandra Lee or something. But it’s a great soup, and anyone can make it. I love it.

Eyeball Soup

2 14 ounce cans diced fire roasted tomatoes (my favorite is Hunt’s All Natural)
2-3 cups chicken stock (I really like Swanson’s new Cooking Stock)
1/2 teaspoon of Italian seasoning (or I just use the McCormick Italian Herb Seasoning Grinder—I LOVE that thing!)
salt and pepper, to taste
cherry sized fresh mozzarella balls
green olives with pimentos, the smallest you can find

1. In a medium saucepan, set over medium-high heat, pour tomatoes, and 1 cup of chicken stock. Bring to a boil and add Italian seasoning. Remove from heat and place soup in a blender. Blend until pureed, and pour back into saucepan. Add as much more stock and salt and pepper as desired.

2. To make eyeballs, use a small melon baller and a sharp paring knife to carefully carve out a hole for an olive. Gently press the olive in. (Don’t worry if the cheese cracks a little—the eye will just end up looking bloodshot when the tomato soup flows in!) Make enough eyeballs for each bowl of soup to have 2 or 3. Place eyeballs in shallow bowls, and carefully pour soup in.

Article Posted 8 years Ago

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