One of the most popular varieties of soup is tomato and there are many variations on this classic. Some which offer levels of spice and other variations that are rich and creamy. A bloody Mary tomato soup is an interesting twist on the traditional soup as it includes the flavors of the alcoholic drink the Bloody Mary. This soup is delicious served either hot or cold, so it is perfect no matter what the time of year. Here is an easy recipe for Bloody Mary tomato soup.
Ingredients for Bloody Mary Tomato Soup
- 1 kg ripe tomatoes, halved
- 1 onion, chopped
- 3 cloves of garlic, crushed
- 2 sticks of celery, chopped
- 1 miniature vodka
- 2 tbsp Worcestershire sauce
- Juice of 1 lemon
- 250 ml vegetable stock
- 3 tbsp olive oil
- Salt and black pepper
How to Make Bloody Mary Tomato Soup
- Preheat the oven to 180C.
- Put the halved tomatoes on a baking tray. Season with salt and black pepper, drizzle over 2 tbsp of olive and cook in the oven for 20 minutes, turning once halfway through cooking.
- Meanwhile, heat the other tbsp of olive oil in a large pan on the hob.
- Add the celery, onion, and garlic to the pan. Cook for 10 minutes until softened.
- Remove the tomatoes from the oven and put in a food processor with the onion, garlic, and celery.
- Add a little of the stock and blitz.
- Repeat, adding a little more of the stock at a time until you have used all the vegetable stock.
- Transfer back to the pan and add the Worcestershire sauce, vodka, and lemon juice.
- Season with salt and freshly ground black pepper.
- Cook for ten minutes and serve immediately if eating hot.
- If serving cold or saving for later, allow the soup to cool before transferring to a container and storing in the refrigerator.