Bloody Mary Soup



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.

But 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 for Halloween
This soup is also perfect for a Halloween get-together. Serve it before heading out with the trick-or-treaters. 

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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48 Comments and 1 Reply

  1. Ursula 1

    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.

    Reply
  2. Barbie with a T 2

    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!

    Reply
  3. Amanda 3

    Wow, and with horseradish cream! I bet it’s fabulous :)

    Reply
  4. Bob 4

    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!

    Reply
  5. 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!

    Reply
  6. annbb 6

    Yum!

    Reply
  7. This looks so luscious and comforting! Yum!

    Reply
  8. Looks like a very jammed-packed meal.

    Reply
  9. June 9

    Wow – imagine this with a Monte Cristo sandwich for dippin’. Looks delicious!

    Reply
  10. Liz C. 10

    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…

    😉

    Reply
  11. Marjie 11

    What a morning wake up call this would be!

    Reply
  12. These would be an excellent accompaniment to the eggs in a bread bowl.

    Reply
  13. Melynda 13

    Yum, and I agree with Ursula.

    Reply
  14. Ooh, I love a good spicy bloody mary! This sounds great!

    Reply
  15. deeba 15

    Warmth and all things good in a cuppa Cathy! I think my boy is going o love this! Gorgeous!!

    Reply
  16. Julia 16

    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!

    Reply
  17. LilSis 17

    OMG! We’re having a bloody mary brunch on our dock for Valentines Day and I think this might be a perfect side!!

    Reply
  18. I’m not a fan of the Bloody Mary, but this looks good…

    Reply
  19. OK, I made the eggs, now I need to make the companion… love the sound of these

    Reply
  20. 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.

    Reply
  21. Donna 21

    Splash or two of vodka, and youd have the Breakfast of Champions!

    Reply
  22. Katrina 22

    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!

    Reply
  23. grace 23

    aren’t you a clever little thing! all your little mug o’ soup needs is a skinny piece of celery sticking out. :)

    Reply
  24. Debbie 24

    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!!!

    Reply
  25. 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.

    Reply
  26. Janine 26

    Sounds good. Tried the creamy bacon dip!! It was delicous!!

    Reply
  27. Lisa Sipple 27

    I love this for brunch, so yummy!

    Reply
  28. Mary 28

    What a perfect brunch extra. It has that great make-ahead advantage that really appeals to me. Thanks for this one, Cathy.

    Reply
  29. 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.

    Reply
  30. Mmm. I love a good Bloody Mary. I haven’t had one in ages. Your soup is a terrific idea!

    Reply
  31. I love this idea! Sounds so good with horseradish cream on top!

    Reply
  32. Pam 32

    Yum – I bet it’s so good with the horseradish.

    Reply
  33. 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!

    Reply
  34. You’re so creative!

    Reply
  35. Barbara 35

    I laughed when I read the blog title- perfect for the egg/bread bowls!
    Would you object if I added a touch of vodka?

    Reply
  36. noble pig 36

    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.

    Reply
  37. pam 37

    Perfect in every way!

    Reply
  38. Tammy 38

    This sounds amazing!

    Reply
  39. 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.

    Reply
  40. leslie 40

    mmm…lovely south there Cathy!!!
    And the photos are just stunning!

    Reply
  41. This is a great idea for brunch! Sounds like a fantastic match for the eggs in bread bowls.

    Reply
  42. Dawn 42

    Your photography is amazing.

    Reply
  43. Heather 43

    I’ve never heard about Bloody Mary Soup. I think I’ll try to cook it, it looks very appetizing)

    Reply
  44. 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…

    Reply
  45. This was new I know about the drink, but soup!

    Reply
  46. Biz 46

    You had me at “horseradish cream!” On the list of things to make this weekend!

    Reply
  47. Cunnie 47

    How about a few olives thown in! Sounds fabulous!!

    Reply
  48. mandi 48

    Served this at a fall themed brunch with an everything bagel strata, pumpkin pancakes, and apple cider mimosas- OMG! Perfect amount of horseradish for just the right kick, and I loved that I was able to make it the night before. My guests were leery of a Bloody Mary soup but after trying it it was a hit with everybody. This is a new Sunday brunch staple at my house.

    Reply

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