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Bloody Mary soup

  • Easy
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Bloody Mary soup

Recipe Ingredients

  • 1 red onion, roughly chopped
  • 3 garlic cloves, crushed
  • 2 celery sticks, roughly chopped, plus extra sticks to garnish
  • 600g ripe tomatoes, halved (the redder the better!)
  • 1 red chilli, deseeded and roughly chopped
  • 2 tbsp olive oil
  • ½ tsp celery salt (or plain salt, if you prefer)
  • plenty of pepper
  • 600ml vegetable stock
  • 400g can chopped tomatoes
  • 3 tbsp tomato purée
  • 1 tbsp Worcester sauce crème fraîche or heavy cream, to serve vodka, to serve

Recipe Directions

  1. Preheat oven to 200°C. Put the onion, garlic, chopped celery, fresh tomatoes, chilli, olive oil, celery salt and pepper into a large roasting tin. Toss and roast for 40 minutes.
  2. Scrape the roasted vegetable mixture into a blender and whizz until completely smooth. Strain through a fine sieve into a large pan. (Work the pulp hard to extract as much flavour as possible.) Discard any skins and seeds that won’t go through the sieve.
  3. Add stock to the pan, then the canned tomatoes, tomato purée and Worcester sauce. Stir to combine, and check the seasoning.
  4. To serve, reheat the soup gently. Ladle into 6 sturdy glasses or large coffee cups. Add a celery stick to each and garnish with a dollop of crème fraîche or a swirl of cream. Serve small shots of the vodka alongside, to add to the soup as desired.
  5. Get Ahead: Prepare the recipe to end of step 2 up to a day ahead, straining the mixture into a large bowl instead of a pan. Allow to cool, then cover and chill overnight. Complete the recipe to serve.
EACH SERVING 349kJ, 4g fat (1g saturated), 9g carbohydrate (8g total sugars).

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