I was thinking the Baked Eggs in Bread Bowls needed a sidekick, especially if you are making them for brunch. This is the perfect partner to stand next to those cute little bowls. Served in a coffee mug, what could be better.
If you love a good Bloody Mary, this will give you all the flavor, minus the alcohol. Topped with horseradish cream, it really tastes authentic and spicy.
This is also a breeze to prep in advance as the soup can be made two days ahead. Let it cool to room temperature, cover and chill. I think the soup tasted best served at room temperature but you can serve it warm. You might even like it served chilled in the summer months.
Give it a try, it's good.
Melt butter in a pot over medium heat. Add onion and celery and cook, stirring, until softened and translucent, about 5 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add Worcestershire sauce and sauté 1 minute longer.
Open tomato cans and cut tomatoes (still in cans) with kitchen shears into large chunks. Add tomatoes and juice to pot, along with salt and pepper to taste. Increase heat to high and bring to a boil, then reduce to a simmer and cook 20 minutes, stirring occasionally. Remove from heat and stir in horseradish.
Let soup cool 10 minutes, then puree in blender in batches. Keep warm or serve at room temperature.
Using an electric mixer, make topping by beating cream and horseradish together to form stiff peaks. Divide soup among six cups and top with a dollop of horseradish cream. Garnish with green onion if desired.
Very yummy!
Bloody Mary Soup
Adapted from All You
Serves six
Soup:
2 Tablespoons unsalted butter
1 large onion, diced
3 ribs celery, chopped
2 cloves garlic, minced
2 Tablespoons Worcestershire sauce
2 28 oz. cans whole tomatoes in juice
Salt and pepper
2 teaspoons grated horseradish
Topping:
1/4 cup heavy cream, chilled
2 teaspoons grated horseradish
3 Tablespoons green onion or chives, optional
Melt butter in a pot over medium heat. Add onion and celery and cook, stirring, until softened and translucent, about 5 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add Worcestershire sauce and sauté 1 minute longer.
Open tomato cans and cut tomatoes (still in cans) with kitchen shears into large chunks. Add tomatoes and juice to pot, along with salt and pepper to taste. Increase heat to high and bring to a boil, then reduce to a simmer and cook 20 minutes, stirring occasionally. Remove from heat and stir in horseradish.
Let soup cool 10 minutes, then puree in blender in batches. Keep warm or serve at room temperature.
Using an electric mixer, make topping by beating cream and horseradish together to form stiff peaks. Divide soup among six cups and top with a dollop of horseradish cream. Garnish with green onion if desired.
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This looks just gorgeous, and I don’t see anything wrong with adding a dash of vodka at the end, just before serving, if you serve it cold in the summer. Really, this is simple, lovely and inventive. Kudos to you.
That would be a great accompaniment to the eggs in bread bowls! It looks like something I would like on the weekend when I can sleep late and have this mid morning. By the way, I made your coconut cream pie yesterday, and it was such a big hit, we had none leftover. My husband loved it and compared it to the ones his mother used to make. That was a great big compliment when he said it was as good as his mother’s. It was my first attempt ever at making a coconut cream pie. But I will be making it often as it is my husband’s kind of pie. He also said that the whipped cream was even better than meringue, which surprised me. Thanks for that one too!
Wow, and with horseradish cream! I bet it’s fabulous
You know, you *could* put some alcohol in it. You know, for brunch. What’s brunch without a cocktail?
It looks great as is though!
What wine would go with this soup? My husband is considering this soup as part of his menu for the wine-tasting dinner he will be preparing next month with my sisters and their husbands. This soup looks so delicious!
Yum!
This looks so luscious and comforting! Yum!
Looks like a very jammed-packed meal.
Wow – imagine this with a Monte Cristo sandwich for dippin’. Looks delicious!
Wow! I was just looking for a recipe for homemade tomato soup. So apparently, you can also read minds!Thanks for that! I’ll be perfectly happy to have this with plain ole grilled cheese sandwiches…
What a morning wake up call this would be!
These would be an excellent accompaniment to the eggs in a bread bowl.
Yum, and I agree with Ursula.
Ooh, I love a good spicy bloody mary! This sounds great!
Warmth and all things good in a cuppa Cathy! I think my boy is going o love this! Gorgeous!!
Ha! I used to make a soup like this too! But I put a vodka float in it
. Thanks for the reminder of a great recipe!
OMG! We’re having a bloody mary brunch on our dock for Valentines Day and I think this might be a perfect side!!
I’m not a fan of the Bloody Mary, but this looks good…
OK, I made the eggs, now I need to make the companion… love the sound of these
Cathy, I made your egg bowls today, with the home made rolls that Year on the Grill posted.
I am going to post that tomorrow. It turned out great! Your soup looks great, Today on “Big Daddy’s House” on Food TV, he made a tomato soup, and I thought that sounded awesome. I can’t wait to try yours.
Splash or two of vodka, and youd have the Breakfast of Champions!
This makes me mad that my husband “says” he doesnt’ really care for soup, I’ve seen so many great looking soups lately. I’ve actually made a few, then he’ll he is obligatory bowl for dinner and that’s it. Sigh!
aren’t you a clever little thing! all your little mug o’ soup needs is a skinny piece of celery sticking out.
What a great idea to pair the soup with the egg dish. They would be great together! Never heard of Bloody Mary soup….so cute!!!
This does look like the perfect food to have at brunch! Thanks for sharing because I have a brunch coming up next month. I am sure it will be a hit.
Sounds good. Tried the creamy bacon dip!! It was delicous!!
I love this for brunch, so yummy!
What a perfect brunch extra. It has that great make-ahead advantage that really appeals to me. Thanks for this one, Cathy.
I have tomatoes in the freezer that have been waiting for this recipe. Love tomato soup and Bloody Mary’s so this looks like a winner.
Mmm. I love a good Bloody Mary. I haven’t had one in ages. Your soup is a terrific idea!
I love this idea! Sounds so good with horseradish cream on top!
Yum – I bet it’s so good with the horseradish.
That’s sort of like hot gazpacho for a cold winter day. Very clever idea. The kids can enjoy bloody marys for brunch with the adults!
You’re so creative!
I laughed when I read the blog title- perfect for the egg/bread bowls!
Would you object if I added a touch of vodka?
In all honesty, I can’t imagine drinking wine with this soup. Tomatoes in general are challenging when pairing wine because of the acidity. When I do a tomato-based sauce, I normally pour a Sangiovese, however, the challenge with this soup is the heat from the horseradish. I imagined tis soup more of a brunch item and I would most likely be drinking sparkling wine, which would do fine.
Perfect in every way!
This sounds amazing!
This is a very unique soup. At first it reminded me of a cooked version of gazpacho but not quite. You are right it would be perfect with the eggs in the bread bowls.
mmm…lovely south there Cathy!!!
And the photos are just stunning!
This is a great idea for brunch! Sounds like a fantastic match for the eggs in bread bowls.
Your photography is amazing.
I’ve never heard about Bloody Mary Soup. I think I’ll try to cook it, it looks very appetizing)
Yum! Tomato and horseradish…two of my favorite things! I wanted to make the eggs in bread bowls this weekend and I will definitely add the soup…
This was new I know about the drink, but soup!
You had me at “horseradish cream!” On the list of things to make this weekend!
How about a few olives thown in! Sounds fabulous!!