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.
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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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Ursula says
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.
Barbie with a T says
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!
Amanda says
Wow, and with horseradish cream! I bet it’s fabulous 🙂
Bob says
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!
KathyB. says
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!
annbb says
Yum!
CuriousEats -Lissa says
This looks so luscious and comforting! Yum!
Dave -nibbleanibble says
Looks like a very jammed-packed meal.
June says
Wow – imagine this with a Monte Cristo sandwich for dippin’. Looks delicious!
Liz C. says
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…
😉
Marjie says
What a morning wake up call this would be!
bellini valli says
These would be an excellent accompaniment to the eggs in a bread bowl.
Melynda says
Yum, and I agree with Ursula.
Danielle says
Ooh, I love a good spicy bloody mary! This sounds great!
deeba says
Warmth and all things good in a cuppa Cathy! I think my boy is going o love this! Gorgeous!!
Julia says
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!
LilSis says
OMG! We’re having a bloody mary brunch on our dock for Valentines Day and I think this might be a perfect side!!
Jennifer says
I’m not a fan of the Bloody Mary, but this looks good…
Year on the Grill says
OK, I made the eggs, now I need to make the companion… love the sound of these
Jenn slim-shoppin says
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.
Donna says
Splash or two of vodka, and youd have the Breakfast of Champions!
Katrina says
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!
grace says
aren’t you a clever little thing! all your little mug o’ soup needs is a skinny piece of celery sticking out. 🙂
Debbie says
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!!!
The Teacher Cooks says
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.
Janine says
Sounds good. Tried the creamy bacon dip!! It was delicous!!
Lisa Sipple says
I love this for brunch, so yummy!
Mary says
What a perfect brunch extra. It has that great make-ahead advantage that really appeals to me. Thanks for this one, Cathy.
Cathy at Wives with Knives says
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.
theUngourmet says
Mmm. I love a good Bloody Mary. I haven’t had one in ages. Your soup is a terrific idea!
Natasha - 5 Star Foodie says
I love this idea! Sounds so good with horseradish cream on top!
Pam says
Yum – I bet it’s so good with the horseradish.
Rachel the SdOC says
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!
Blond Duck says
You’re so creative!
Barbara says
I laughed when I read the blog title- perfect for the egg/bread bowls!
Would you object if I added a touch of vodka?
noble pig says
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.
pam says
Perfect in every way!
Tammy says
This sounds amazing!
Robin Sue says
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.
leslie says
mmm…lovely south there Cathy!!!
And the photos are just stunning!
lisaiscooking says
This is a great idea for brunch! Sounds like a fantastic match for the eggs in bread bowls.
Dawn says
Your photography is amazing.
Heather says
I’ve never heard about Bloody Mary Soup. I think I’ll try to cook it, it looks very appetizing)
Barbara Hunter says
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…
Morten Pedersen says
This was new I know about the drink, but soup!
Biz says
You had me at “horseradish cream!” On the list of things to make this weekend!
Cunnie says
How about a few olives thown in! Sounds fabulous!!
mandi says
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.
Cathy says
So glad to hear it.