Bloody mary soup

Name: Bloody mary soup
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 red onion, roughly chopped; 3 garlic cloves, crushed; 2 celery sticks, roughly chopped, plus extra sticks to garnish; 600 g (1lb 5oz) ripe tomatoes, halved (the redder the better!); 1 red chilli, deseeded and roughly chopped; 2 tbsp. olive oil; ½tsp celery salt - use plain salt if you prefer; 600 mL (1 pint) vegetable stock; 400 g tin chopped tomatoes; 3 tbsp. tomato purée; 1 tbsp. Worcestershire sauce; Crème fraîche or double cream, to serve; Vodka, to serve

Let guests add the vodka to their soup at the table for a theatrical touch

By The Good Housekeeping Cookery TeamPublished: 02 July 2012

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Ingredient, Food, Leaf, Serveware, Dishware, Produce, Dairy, Fruit preserve, Condiment, Plant milk,

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Yields:

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Ingredients

1 red onion, roughly chopped
3 garlic cloves, crushed
2 celery sticks, roughly chopped, plus extra sticks to garnish
600 g (1lb 5oz) ripe tomatoes, halved (the redder the better!)
1 red chilli, deseeded and roughly chopped
2 Tbsp. olive oil
½tsp celery salt - use plain salt if you prefer
600 ml (1 pint) vegetable stock
400 g tin chopped tomatoes
3 Tbsp. tomato purée
1 Tbsp. Worcestershire sauce
Crème fraîche or double cream, to serve
Vodka, to serve

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Put the onion, garlic, chopped celery, fresh tomatoes, chilli, olive oil, celery salt and plenty of pepper into a large roasting tin. Toss together and roast for 40min.
2. Step 2
  Scrape the roasted vegetable mixture into a blender and whiz until completely smooth. Strain through a fine sieve into a large pan (work the pulp hard to extract as much flavour as possible). Discard any skins and seeds that won't go through the sieve.
3. Step 3
  Add stock to the pan, then the tinned tomatoes, tomato purée and Worcestershire sauce. Stir to combine and check the seasoning.
4. Step 4
  To serve, reheat the soup gently. Ladle into six sturdy glasses or large coffee cups. Add a celery stick to each glass/cup and garnish with a dollop of crème fraîche or a swirl of cream. Serve small shots of the vodka alongside, which people can stir into their soup if they like.
  
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Get ahead

Prepare the recipe to end of step 2 up to a day ahead, but strain the tomato mixture into a large bowl rather than a pan. Allow to cool, then cover and chill overnight. Complete recipe to serve.

Per Serving:

Calories: 83
Total carbs: 9 g
Sugars: 8 g
Total fat: 4 g
Saturated fat: 1 g

What to read next

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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