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+ servings

Eye Ball Tomato Soup

Here are three healthy halloween treats the whole family will love. 
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories 300kcal



  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 small onion diced
  • 2 carrots peeled and finely diced
  • 3 cloves garlic minced
  • 2 tbsp all purpose flour
  • 1 tbsp tomato paste
  • 3 containers of San Marzano tomatoes 28 oz containers
  • 1 L reduced sodium chicken stock
  • 2 tbsp brown sugar or to taste
  • 1/2 cup 2% milk
  • 1/4 cup parmigiano reggiano cheese finely grated
  • Salt and pepper to taste


  • 1 container bocconcini cheese balls
  • 32 mini olives stuffed with pimento sliced in half



  • Heat the butter and olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 8-10 minutes, or until very tender. Once tender, add the garlic and cook until fragrant, about 1 minute.
  • Add the flour and tomato taste and stir until the colour darkens and it coats all of the vegetables.
  • Then add in the tomatoes, chicken stock, and sugar and whisk until there are no more lumps and it’s well combined.
  • Bring the soup to a boil, then lower the heat to medium low, and simmer, uncovered, for about 45 minutes or until all of the vegetables are very tender.
  • Transfer to a blender and puree until smooth. Strain back into the pot and stir in the milk and cheese. Season with a pinch each of salt and pepper, to taste.


  • Using a small pairing knife, cut out a little crater of cheese from the cheese ball with a large enough diameter to fit the olive but don’t go down further than 1/2 way down. Stuff the olive half into the cheese ball. Continue with the remaining bocconcini balls. Store in a air tight container until ready to eat.


  • To serve, ladle out the serving of soup and drop a few eyeballs into it. Serve with the grilled cheese for dunking.


Calories: 300kcal