Bloody Mary soup

Bloody Mary soup
  • Serves icon Serves 8
  • Time icon Takes 20-25 minutes to make and 35-40 minutes in the oven

Bloody Mary soup is a hot tomato soup with vodka – an aperitif in a starter – great for Christmas!

Nutrition: per serving

Calories
71kcals
Fat
3.2g (0.5g saturated)
Protein
1.4g
Carbohydrates
6.4g (5.7g sugars)
Salt
0.2g
Calories
71kcals
Fat
3.2g (0.5g saturated)
Protein
1.4g
Carbohydrates
6.4g (5.7g sugars)
Salt
0.2g

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.

delicious. tips

  1. 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.

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Reviews

Read what others say...

  1. I meant to leave 5*
    Delicious. Added a celery stick to roasting tin. Was going to add Tabasco but the ‘special edition’ Worcestershire Sauce was enough. Requires no thickening and just right. Delicious!

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