# What You'll Need:
→ Tomato Soup Base
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 can (28 ounces) whole tomatoes, with juices
05 - 2 cups vegetable broth
06 - 1 tablespoon tomato paste
07 - 1 teaspoon granulated sugar
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon dried oregano
10 - Salt and black pepper to taste
11 - 1/3 cup heavy cream (optional, for richness)
→ Eyeball Garnishes
12 - 16 mini mozzarella balls (bocconcini)
13 - 16 black olive slices
14 - 1 tablespoon fresh basil, finely chopped
→ Optional Garnishes
15 - Fresh basil leaves
16 - Red chili flakes
17 - Croutons
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 additional minute until fragrant.
02 - Stir in tomato paste followed by canned tomatoes with their juices, vegetable broth, sugar, dried basil, and dried oregano. Bring the mixture to a gentle simmer.
03 - Simmer the soup uncovered for 20 minutes, stirring occasionally to develop a rich flavor and reduce excess liquid.
04 - Remove the saucepan from heat. Purée the mixture smoothly using an immersion blender or by carefully transferring batches to a conventional blender. Ensure a uniform, velvety consistency.
05 - Return the puréed soup to low heat. Stir in heavy cream, if using. Taste and season with salt and black pepper. Simmer gently for an additional 5 minutes.
06 - While soup finishes, prepare garnishes by pressing a black olive slice onto each mini mozzarella ball to resemble a pupil.
07 - Ladle hot soup into bowls. Float 3 to 4 mozzarella ‘eyeballs’ on each serving. Garnish with chopped basil and any optional toppings such as fresh basil leaves, chili flakes, or croutons. Serve immediately.
