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Witches’ Fingers and Terror-ific Tomato Soup

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Witches' Fingers and Terrorific Tomato Soup

Witches’ Fingers and Terror-ific Tomato Soup

Jessica Braider
While this might seem rather gruesome, you can serve this with a free conscience as no witches were harmed in the making of this recipe. In fact, it’s completely vegetarian — and a hearty healthy Halloween dinner to serve before trick-or-treating. This smooth and creamy soup, from The Scramble editor Kathryn Spindel, tastes like a fresher version of the classic Campbell’s tomato soup I loved as a child. Serve this or other healthy Halloween recipes with Witches' Fingers breadsticks.
Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings


  • 2 Tbsp. butter
  • 1/4 yellow or white onion finely chopped (1/2 cup)
  • 2 Tbsp. flour
  • 4 cups low fat milk (or use any variety)
  • 1 bay leaf
  • 2 tsp. sugar
  • 1/2 tsp. salt optional
  • 1/2 tsp. baking soda
  • 28 oz. crushed tomatoes with their liquid
  • 1 - 2 Tbsp. fresh basil finely chopped

Witches' Fingers

  • Your favorite breadstick or pizza dough


  • In a stockpot, melt the butter over medium heat. Add the onions and stir occasionally until the onions are softened but not browned, about 3 minutes. Add the flour and continue to stir for 1 – 2 minutes.
  • Add the milk, bay leaf, sugar and salt (optional). Turn the heat up slightly until it comes to a very low boil. Continue to cook, stirring occasionally, until it is slightly thickened, about 10 minutes.
  • Stir the baking soda into the tomatoes. Add the tomatoes and the basil to the stockpot. Bring it to a low boil.
  • Remove the soup from the heat and remove the bay leaf. Puree the soup, if desired, using a hand-held (immersion) or standing blender or a food processor. Serve it immediately, refrigerate it for up to 2 days, or freeze it for up to 3 months.

Slow Cooker Directions

  • Add all ingredients except tomatoes and onions to slow cooker, and whisk until smooth.
  • Add tomatoes and onions, and cook on low for 8 – 12 hours, or on high for 4 – 5 hours.
  • Purée, right in the slow cooker, with an immersion blender if desired, or remove to a blender or food processor to purée. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Witches' Fingers

  • Preheat the oven to 400 degrees and grease or line a baking sheet with parchment paper or a silicone mat.
  • Roll your own bread dough, your favorite refrigerated breadstick, or pizza dough into thick “fingers.”
  • Before baking, add a whole almond to the end of each “finger” to make a fingernail or press a sliced almond on right when they come out of the oven.
  • Bake "fingers" for 12 - 15 minutes, or until golden.


Do Ahead or Delegate: Chop the onion or fully prepare (and refrigerate or freeze) the soup.
Scramble Flavor Booster: Add 1 tsp. smoked paprika with the tomatoes and basil.
Nutritional Information Per Serving of the Tomato Soup(% based upon daily values): Calories 230, Total Fat: 6g, 9%; Saturated Fat: 4g, 20%; Cholesterol: 20mg, 7%; Sodium: 750mg, 31%; Total Carbohydrate: 32g, 11%; Dietary Fiber: 4g, 16%; Sugar: 21g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Fall, Holidays/Special Events, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Soups & Stews, Vegetarian
Tried this recipe?Let us know how it was!
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