Halloween soup
Our recipe for Halloween soup has rich tomato flavours with soft cauliflower florets. The highlight is the spooky mozzarella and olive “eyeballs” that float on top. It is quick and easy, taking up merely 20 minutes of your time. Bring the pot to the stove and start cooking a fabulous weeknight dinner filled with Halloween vibes.
Ingredients
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1 l
Tomato soup
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300 g
Cauliflower
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10
Mini mozzarella
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10
Green olives with peppers
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Break the cauliflower into small florets and place them in a pot of salted boiling water. Cook for 5–7 minutes until tender but still holding their shape. Drain thoroughly so the soup does not become watery. Boiling works best here, as it keeps the cauliflower soft enough to float alongside the mozzarella “eyes” while still giving a pleasant bite.
You can use frozen cauliflower in your Halloween soup recipe instead of fresh. Just use the same amount, 300 g, and add the frozen florets directly to the boiling salted water. There is no need to thaw them first. Check if they are tender a bit earlier than you would with fresh cauliflower, as they might cook quicker. If the soup gets too watery from the frozen cauliflower, you simmer it longer to reduce the liquid.
FAQ: Questions about Halloween soup
Our FAQ section covers common questions about the Halloween soup to make sure it is both spooky and tasty.
Can I make Halloween soup ahead of time?
Yes, you can make Halloween soup ahead of time. First, cook the tomato soup and let it cool, then store it in the fridge for 2–3 days. Boil the cauliflower florets, cool them completely, and keep them in a sealed container in the fridge. You can also prepare the mozzarella “eyes” by pressing half a green olive into each mini mozzarella ball, then store them in the fridge until the day of serving. On the day you serve the soup, gently reheat the tomato soup, add the warmed cauliflower and the mozzarella “eyes” just before serving to keep their shape.
How do I store leftover Halloween soup?
You store leftover Halloween soup by letting it cool completely first. Then, pour it into an airtight container to keep it fresh. It will keep in the fridge for up to 5 days. If you want to freeze it, only do so with the tomato soup and cauliflower for up to 2 months. Add mini mozzarella and green olives after reheating to keep their texture. When reheating, warm the soup gently on the stove over medium heat.
Nutritional values
Nutritional value, per
778 Kcal
| Fibre | - | 8.2 gram fibers |
| Protein | 15 | 28.8 gram |
| Fat | 51.7 | 45.4 gram |
| Carbohydrates | 33.3 | 63.8 gram |
Quick and easy Halloween soup
When you want a spooky dish that does not take hours in the kitchen, this Halloween soup is the answer. With just a handful of ingredients and very little prep time, it can be on the table in less than half an hour. The simple tomato soup base makes it comforting and familiar, while the playful garnishes transform it into a fun and exciting meal with a little humorous edge.
We have quite the selection, ranging from autumn favourites like red kuri soup, butternut squash soup, and roasted pumpkin soup to all-year staples such as potato onion soup and Italian chicken soup.
Rich tomato flavour with cauliflower
The tomato soup brings a bold, tangy richness, while tender cauliflower florets add a mellow, earthy note and extra body to the bowl. Together, they create a cosy, well-rounded flavour that feels both seasonal and satisfying. Stripped back to just a few essentials, the soup is hearty enough to stand on its own, yet still light enough to enjoy alongside other Halloween favourites.
Floating fake olive and mozzarella “eyeballs”
What makes this soup truly Halloween-themed are the edible “eyeballs” floating on top. Soft mozzarella paired with piquant green olives adds a creamy-salty bite that stands out against the smooth tomato base. The little “eyeballs” look amusingly creepy, but the taste is surprisingly harmonious, giving each spoonful a burst of briny flavour and soft texture to break up the creamy tomato soup.
A tasty starter or a complete main with sides
This recipe works well as a quick starter for a Halloween menu or as a simple main dish. Pair it with warm bread rolls, garlic toast, or even a light salad to turn it into a more filling meal. It is versatile enough to serve before other pumpkin- or squash-based mains, keeping the theme of autumn flavours alive without being too heavy. Similarly, you can easily serve it with pumpkin bread or pumpkin buns.
Get creative with the recipes
Halloween is the perfect time to let your imagination loose in the kitchen. Add a pinch of cayenne or a few slices of chilli for gentle heat, or roast the cauliflower before adding it to bring out caramelised, nutty notes that deepen the flavour. For a heartier base, stir in extra vegetables such as carrots, red peppers, or roasted pumpkin.
Try swapping the mini mozzarella for fresh and slightly sweet bocconcini, soft and tangy goat cheese, or cubes of mild cheddar. Green olives with peppers work beautifully, but black olives or pimento-stuffed olives can give the same look with a milder flavour. For something bolder, use capers or pickled jalapeños as the “pupil.”
To make the soup even more festive, add edible garnishes like black sesame “spiders” or float croutons cut into ghost or pumpkin shapes. You can also serve the soup in hollowed-out mini pumpkins if you have the time.
