Spooky Eyeball Soup
Servings: 6
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes
Ingredients
- 1 lb Laura's Lean Ground Beef
- 10 Roma tomatoes (quartered)
- 1 Sweet onion (halved)
- 1 clove Garlic
- 2 cups Elbow macaroni (cooked)
- 3 tbsps Olive oil
- 1 tsp Ground thyme
- 1 tsp Dried basil
- 2 tsps Salt (divided)
- 2 tsps Black pepper (divided)
- 1 cup Half-and-half
- 1/4 cup White cheddar cheese
- Fresh basil, Mozzarella balls, black olives (for topping)
Yield
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Total Time: 50 Minutes
Serving size based on 1 cup (242g)
Preparation
1. Place the quartered tomatoes, onion, and bulb of garlic in an oven-safe pot. Top with olive oil, salt, and pepper. Tip: cut the top of the garlic bulb to make it easier to squeeze out the garlic once roasted. Place in the oven and roast at 425 degrees for 30 minutes.
2. While the vegetables roast, cook your pasta to the package instructions.
3. In a skillet over medium heat, brown the ground beef until it is no longer pink. Season with salt and pepper.
4. Remove the roasted vegetables from the oven. Take out the roasted garlic with tongs and set it aside until it is cool to the touch. Place the roasted tomatoes, onion, and juices into a blender. Blend until smooth. Once the garlic is cool, squeeze the garlic into the blender. Blend again until the ingredients are well combined.
5. In the same oven-safe pot over low heat, add the cooked macaroni noodles, cooked ground beef, and tomato puree. Mix to combine.
6. Add in white cheddar cheese, half and half, dried basil, ground thyme, and black pepper. Simmer for 5-10 minutes. Top with fresh basil.
Optional: For the eyeballs, slice fresh mozzarella into small circles place in soup, and top the mozzarella with black olives.
Select your email service