Spiders Web Soup with Mummy Toasties Recipe
A Halloween Treat Seasonal Recipes.
Enjoy spiders web soup with mummy toasties! A steaming hot soup perfect for huddling together. Get the full recipe here.
I remember making this for the first time when the kids were little. The wind was howling outside, rattling the old windows, and we had just come in from a walk, our cheeks all rosy. Instead of just a regular old tomato soup, I wanted to do something... special. Something to match the spooky, fun feeling in the air. The little gasps of delight when they saw the spiderwebs and mummies—yeah, that's a memory that sticks with you. It’s not about perfection; it’s about creating these small, warm moments together.
Why This Recipe Feels Like a Hug
- •It's playfully spooky without being scary, perfect for all ages.
- •So simple to make, but looks incredibly impressive.
- •The creamy tomato soup is a classic comfort food, elevated with a fun twist.
- •Making the mummy toasties is a great little project to do with kids.
"This soup is pure comfort. The mummy toasties are just genius—my whole family loved them! It's become our new Halloween tradition."
Essential Ingredient Guide
- Canned Crushed Tomatoes: Using good quality canned tomatoes really makes a difference here. They are the heart of the soup. Look for San Marzano if you can find them; they have a lovely, deep sweetness.
- Sour Cream: For the web effect, you'll want to thin the sour cream just a little with a tiny bit of water or milk until it’s a drizzling consistency. It helps create those delicate lines.
- Cheese for Mummies: Sliced provolone or mozzarella work best because they melt so nicely and give you that classic white 'bandage' look. You can tear them into strips for a more rustic, wrapped effect.
Complete Cooking Process
- Start by building the flavor base. Soften the onions and garlic until your kitchen smells amazing.
- Let it simmer. This is where the tomatoes and broth get to know each other and the flavors deepen. Just a gentle bubble is all you need.
- Blending is key for that velvety texture. An immersion blender is easiest, but a regular blender works too—just be careful with the hot liquid!
- Think of it like a little art project. Tear the cheese into strips and lay them over your bread slices.
- Don't aim for perfection! The more higgledy-piggledy the cheese 'bandages' are, the more character your mummies will have.
- Pop them under the broiler for just a minute or two. You want the cheese melty and bubbly, not browned. Then add the little olive 'eyes' right at the end.
Frequently Asked Questions
→Can I make this soup ahead of time?
Absolutely! The soup is actually even better the next day. Just store it in the fridge and gently reheat it on the stove. You can make the toasties fresh right before serving.
→What if I don't have an immersion blender?
No problem at all. You can carefully transfer the soup in batches to a regular blender. Just make sure to let it cool slightly first and leave the blender lid's vent open (covered with a towel) to let steam escape.
→Is there a dairy-free option?
Yes! You can substitute the heavy cream with full-fat coconut milk for a similar richness in the soup. For the web, a dairy-free plain yogurt or thinned coconut cream works. And for the toasties, use a good vegan white cheese.
Spiders Web Soup with Mummy Toasties Recipe
A creamy, dreamy tomato soup with a clever sour cream spiderweb on top, served with cheesy mummy toasties. It's the coziest, most charming way to celebrate a chilly autumn evening, especially around Halloween. Perfect for little ones and the young at heart.
Timing
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Recipe Details
Ingredients
For the Spiders Web Soup
- 012 tablespoons olive oil
- 021 large yellow onion, chopped
- 032 cloves garlic, minced
- 042 (28-ounce) cans of crushed tomatoes
- 054 cups vegetable broth
- 061 cup heavy cream
- 071 teaspoon dried basil
- 081/2 teaspoon dried oregano
- 09Salt and freshly ground black pepper to taste
- 101/2 cup sour cream or plain yogurt, for the web
For the Mummy Toasties
- 018 slices of your favorite bread (sourdough or a simple white bread works beautifully)
- 024 ounces of sliced white cheese, like provolone or mozzarella
- 0316 black olive slices or capers for eyes
- 04Butter for the bread
Instructions
Begin by warming the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until it's soft and translucent, about 5-7 minutes. Add the minced garlic and cook for just another minute until you can smell its lovely aroma.
Pour in the crushed tomatoes and vegetable broth. Give it all a good stir, then bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 20 minutes. This is where all those simple flavors meld together into something wonderful.
Once simmered, it’s time to make it smooth. Use an immersion blender to carefully blend the soup directly in the pot until it's creamy and velvety. If you don't have one, you can transfer the soup in batches to a regular blender, but please be careful with the hot liquid.
Return the blended soup to the pot over low heat. Stir in the heavy cream, dried basil, and oregano. Season with salt and pepper to your liking. Let it warm through gently, but don't let it boil.
While the soup is warming, let's make the mummies. Lightly butter one side of each bread slice. On the unbuttered side, arrange strips of your sliced cheese in a crisscross pattern to look like mummy bandages. Leave a little space near the top for the eyes.
Place the mummy bread on a baking sheet and broil for 1-3 minutes, watching them like a hawk! You just want the cheese to get melty and bubbly. Once they're out, place two olive slices on each one for eyes.
To serve, ladle the hot soup into bowls. Thin your sour cream with a tiny bit of water until it's a drizzling consistency. Create a few concentric circles on top of the soup, then drag a toothpick from the center to the edge to create the spiderweb. Serve immediately with the warm mummy toasties.
Notes & Tips
- 1If your soup is a little too acidic, a small pinch of baking soda can help neutralize it.
- 2Feel free to add other herbs you love, like fresh thyme or a bay leaf while the soup simmers.
Tools You'll Need
- •Thin your sour cream with a tiny bit of water to get the perfect drizzling consistency for the web.
- •When blending hot soup in a regular blender, work in small batches to prevent accidents.
- •Keep a close eye on the mummy toasties under the broiler—they can go from melty to burnt in seconds! Oops, I've done that before.