Whether you're planning a spooktacular party at home, or bringing a scary dish along to a social gathering, we have a particularly shocking recipe that'll be sure to frighten one or two trick-or-treaters from the table.

This Eye-Popping Soup will be sure to give your guests the willies as it stares directly into their very souls! This recipe is simple to create so let's take a look a what you'll need to construct this eerie creation:

Eye-Popping Soup Ingredients:

• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 2 cans crushed tomatoes (28 ounces each)
• 1 quart 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 bite-size bocconcini (mozzarella balls)
• 1 jar small pimiento-stuffed olives
  

Instructions:

Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent for about 6 minutes. Add wine and cook until most of the liquid has evaporated for about 1 minute. Add tomatoes, stock, and oregano, then bring to a boil. Reduce heat and simmer gently until thickened for about 45 minutes. Using a slotted spoon, remove herbs and puree soup in small batches until smooth. Return to the pan and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

Then it's time to 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.

Now time for the creepy eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Halve 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 and float 4 or 5 eyeballs in each soup, then place a bug on rim of each bowl.

Full prep and cool time: 1 hour

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