Bloody Mary soup actually is what you think it is - tomato soup with vodka! How fabulous is that? Everyone loves a Bloody Mary, everyone loves tomato soup so put them together and Hey Presto! The vodka is added at the end of this easy recipe so can be omitted if you want.
Ingredients
- 3 garlic cloves, crushed
- 1kg ripe tomatoes, halved
- 1 large onion, sliced
- 2 tbsp olive oil
- A few fresh thyme sprigs
- A few fresh rosemary sprigs
- 250ml vegetable stock, hot
- 3 tbsp vodka
- 2 tbsp Worcestershire sauce
Method
- 1. Preheat the oven to 200C/fan180C/gas 6. Put the garlic, tomatoes and onion into a large roasting tin. Drizzle with the oil, scatter with the leaves from the herbs and season. Toss together and roast for 35-40 minutes, turning halfway, until lightly charred. Cool slightly.
- 2. Put in a food processor or blender with the stock and purée in batches. Pass through a sieve into a pan. Stir in the vodka and Worcestershire sauce.
- 3. Reheat until piping hot. Divide between cups or bowls. Garnish with black pepper to serve.
Nutritional info
Per serving (based on 8): 71kcals, 3.2g fat (0.5g saturated), 1.4g protein, 6.4g carbs, 5.7g sugar, 0.2g salt
Chef's tip
To freeze: make the soup to end of step 2, cool, then freeze for up to 1 month. Defrost in the fridge for 24 hours, then finish step 3.