Bloody Mary soup

Name: Bloody Mary soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 8
Cuisine: British recipes
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

Easy
November 2005

Serves 8
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

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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

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.
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.
Reheat until piping hot. Divide between cups or bowls. Garnish with black pepper to serve.

delicious. tips

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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