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!
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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