Even if we’re too old for trick-or-treating and don’t have children, we can still have a fun time during Halloween! It’s a great time for costume parties and of course, thematic dinners and treats. Really bloody Bloody Mary’s, super-spooky soundtracks, dramatic decor and of course, anything and everything orange and black! What’s not to love?
So while we if might not be out gallivanting dressed as a superhero on the 31st, that’s doesn’t mean we won’t be having ourselves some Halloween good time. How? With our easy Spider Web Soup with Halloween Croutons! It’s simple to make, and it’s much healthier (and forgiving to our waistlines) than candy corn. Even though we love them, we’re a bit “pumpkin-ed out” by the time Halloween comes about, and it’s nice to have an alternative dish that still looks halloween-y, so we used carrots and tomatoes instead. You get that great orange hue but the flavor is fresher and not as starchy.
We spiced our Spider Web Soup up a bit with cinnamon, ginger and cloves, but you can use your favorite spices and seasonings, and make it frightfully spicy or as mild as you (or your guests) prefer.
The soup itself is delicious, but the theatrical touch is definitely the “spider web” design that is piped onto it using creme fraiche. It really just looks intricate, but it’s actually just circles made with a piping bag of creme fraiche, and then tweaked with a simple toothpick.
We served it alongside some spooky herbed croutons – essentially just white bread cut with Halloween cookie cutters. So simple, but so much fun, so spooky! Have fun in the kitchen this Halloween with our Spider Web Soup recipe!
- 6 medium tomatoes
- 3 medium carrots
- 1 ½ tbsp. Sugar
- 2 tbsp. extra virgin olive oil
- 4-½ cups vegetable broth
- ¼ tsp. cinnamon
- ½ tbsp. ginger powder
- ¼ tsp. ground cloves
- 8 slices white bread
- 2 tbsp. Chopped fresh herbs (oregano, thyme, basil and rosemary)
- 2 tbsp. Olive oil
- 7 oz. crème fraiche
- 16 peppercorns (pink if available)
- Special equipment: Halloween-themed cookie cutters, piping bag
- Heat oven to 300 F.
- With sharp knife, score an X on the smooth end of the tomatoes. Drop in boiling water for about ½ minute.
- Remove from fire and transfer to cold water, then carefully remove the skin.
- Cut into 6 wedges and remove the seeds.
- Arrange in a baking pan, sprinkle the sugar and drizzle or brush with olive oil, then bake for about 45 minutes. Reserve.
- In medium saucepan, boil the broth. Peel the carrots and dice, and then cook in the broth, boiling, until tender – about 15 to 20 minutes.
- To the same pan add the baked tomatoes, and using a hand blender (alternatively, wait till it cools down and process in a regular blender), adding the rest of the vegetable broth as needed to get the desired texture.
- Season with spices, salt and pepper. Transfer to individual bowls.
- Fill your piping bag with crème fraiche, then slowly and carefully swirl several circles spiraling over the surface of each soup. Using a toothpick, drag it from the center of the spirals towards the edges of the soup, creating a web. Reserve warm.
- Cut the bread using the Halloween-themed cookie cutters. Arrange in a baking sheet and bake at 350 F until golden. Remove from oven. Mix 2 tbsp. of olive oil with the fresh herbs, and brush the mix lightly over the croutons.
- Serve the soup with a few ghoulish croutons and if you’re using ghost cutters, like we did, finish off with peppercorns as eyes.