Bloody Eyeball Soup



Scar-rrrry! Eyeballs staring up at you from a bowl of rich, red Roasted Tomato Soup.

Bloody Eyeball Soup

Recipe Type: Soup
Cuisine: Halloween Treat
Author: A Passionate Plate
Prep time:
Cook time:
Total time:
Serves: 4
This soup is also yummy with a grilled cheese sandwich on the side.
  • 2 cans whole, peeled tomatoes (28 ounces each, not packed in puree)
  • 1 1/2 Tbsp. dark brown sugar
  • 4 Tbsp. butter
  • 1/2 cup shallots, minced
  • 1 Tbsp. tomato paste
  • 1/8 tsp. ground allspice
  • 2 Tbsp. all-purpose flour
  • 1 3/4 cups chicken stock
  • 1/2 cup fat-free half and half
  • 2 Tbsp. brandy or dry sherry, optional
  • Salt
  • Cayenne pepper
  1. Drain the tomatoes, reserving the juice. Remove seeds and press out excess liquid.
  2. Place tomatoes on a foil-lined baking sheet, sprinkle with brown sugar, and roast in the oven at 450°F for about 30 minutes, until the liquid is evaporated and the tomatoes start to color.
  3. Remove the cooled tomatoes from the foil and set aside.
  4. In a large stockpot, melt the butter.
  5. Once the foaming subsides, cook the shallots, tomato paste and allspice until shallots are tender, about 7 minutes.
  6. Sprinkle flour evenly over the shallots and cook, stirring constantly, for one minute to cook the flour.
  7. Whisking constantly, pour the chicken broth into the pot. Add the reserved tomato juice and tomatoes. Cover and bring to a boil.
  8. Reduce the temperature and simmer for about 10 minutes.
  9. Use a stick blender to puree the mixture until smooth, OR working in batches, blend the soup in a blender until smooth.
  10. Finish with fat-free half and half and brandy, if using. Season with salt and pepper.
  11. Garnish with bocconcini stuffed with green stuffed olives to look like eyeballs.
  12. EnJOY!



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