Bloody Mary soup
- Published: 30 Nov 05
- Updated: 18 Mar 24
Bloody Mary soup is a hot tomato soup with vodka – an aperitif in a starter – great for Christmas!
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Serves 8
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Takes 20-25 minutes to make and 35-40 minutes in the oven
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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
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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.
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- Recipe from December 2005 Issue
Nutrition
Nutrition: per serving
- Calories
- 71kcals
- Fat
- 3.2g (0.5g saturated)
- Protein
- 1.4g
- Carbohydrates
- 6.4g (5.7g sugars)
- Salt
- 0.2g
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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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!