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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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Comments

  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. 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

  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

  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

  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

  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

  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

  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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