Bloody Mary Soup
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This Bloody Mary Soup is a spooky twist on classic tomato soup—packed with roasted flavor, a fiery kick, and a splash of vodka!
Looking for a savory showstopper for your Halloween Dinner Party? This Bloody Mary Soup is the perfect fit! Inspired by the classic cocktail, it’s made with roasted tomatoes, garlic, rosemary, Worcestershire sauce, and a dash of Tabasco for just the right amount of heat. It’s deliciously rich, full of bold flavor, and can even be spiked with vodka for that signature twist.
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Why You’ll Love This Bloody Mary Soup Recipe
This recipe was first published on November 15, 2011, as part of my Halloween Dinner Party menu—the year I first kicked off my love for spooky seasonal entertaining!
- Roasted tomatoes, onions, and peppers give this soup recipe a deep, savory flavor.
- A dash of Tabasco and Worcestershire Sauce brings a signature Bloody Mary bite.
- It’s easy to make ahead—perfect for hosting stress-free Halloween parties.
- Serve with vodka stirred in or on the side for guests to customize.
Want even more eerie eats? Browse our full Halloween Recipes Collection.
Ingredients for Bloody Mary Soup
The ingredients and tools for this recipe are conveniently linked to online retailers, including Amazon, Amazon Fresh, Instacart, and Walmart. The quantities are in the recipe card.
- Fresh Produce: Tomatoes, Red Onions, Red Bell Peppers, Garlic, Fresh Rosemary
- Dairy & Chilled: Sour Cream
- Pantry: Olive Oil
- Vegetable Stock/Broth—Homemade or from a carton/stock cube/bouillon.
- Red Wine Vinegar
- Worcestershire Sauce
- Tabasco
- Vodka—optional addition.
The complete ingredient list, along with their measurements, is provided on the recipe card. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide measurements in US customary, imperial, and metric units. Still, it’s essential to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial units (pounds, ounces, pints, etc.) with metric units (kilograms, grams, liters, etc.).
How Do I Make Bloody Mary Tomato Soup?
This soup couldn’t be easier to make! Just chop up the vegetables, toss them in olive oil and rosemary, roast them until slightly charred, and blend until smooth. It’s hearty, rich, and ready to serve in no time.
Check out the recipe card below—you can print or save it for later—and please don’t forget to leave a star rating!
Then, continue scrolling for food pairings and more recipes.
Bloody Mary Soup
Ingredients
- 4 pounds tomatoes
- 1½ pounds red onions peeled and roughly chopped
- 4 red bell peppers deseeded and roughly chopped
- 8 garlic cloves
- 6 rosemary sprigs leaves removed from stalks
- 5 tablespoons olive oil
- 1 cup hot vegetable stock
- ½ teaspoon Tabasco
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine vinegar
- ½ cup vodka optional
- ½ cup sour cream for serving
SUGGESTED PRODUCTS
Instructions
- Preheat oven to 200C/400F/Gas 6.
- Place the tomatoes, red onions, garlic, and rosemary in a roasting pan and drizzle with olive oil.
- Place roasting pan in the oven and cook for 40 minutes, or until the vegetable are tender and charred.
- Transfer the vegetables to a blender and add the vegetable stock, and blend until smooth. You could also use a handheld blender if you prefer.
- Push the soup through a metal sieve (mesh strainer) to remove the seeds and tomato skins.
- Stir in the Tabasco, Worcestershire sauce and red wine vinegar.
- Add the vodka if using, or you could serve on the side for people to add themselves.
- Serve hot with sour cream swirled on top.
Notes
Tips
- This soup doesn’t need extra salt—the Worcestershire sauce adds plenty of savoury depth. Taste before seasoning.
- Roast the vegetables until they’re lightly charred for maximum flavour.
- Make it ahead—flavours develop beautifully overnight for stress-free Halloween hosting.
- Add the vodka at the end, or serve it on the side so guests can customise their bowls.
Substitutions
- No alcohol: Omit the vodka for an alcohol-free version.
- Dairy-free/vegan: Use a plant-based sour cream or omit the swirl.
- Heat level: Adjust Tabasco to taste.
Leftovers
- Cool, then refrigerate in an airtight container for up to 3 days.
- Reheat gently on the hob until piping hot before serving.
Freezing
- Freeze without the vodka for up to 3 months.
- Defrost overnight in the fridge, reheat until hot, then add vodka if using and garnish.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
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Serving Suggestions
To serve, pour the Bloody Mary Soup into bowls and swirl some sour cream on top. I always make Cheesy Cornbread at Halloween—it’s the perfect side! You could also whip up a batch of Baked Mummies for those who prefer something a little more playful.
The soup is full of flavor, and that little kick from the Tabasco gives it an edge over your average Tomato Soup!
For more cozy bowls, take a look at all of our Soup Recipes.
Halloween Recipes
For more delicious savory recipes for Halloween, check these out next:
Ready to Serve Up a Spooky Treat?
This Bloody Mary Soup makes a deliciously eerie addition to any Halloween menu—warm, flavorful, and wickedly good! Whether you serve it spiked or sans vodka, your guests will love the depth of roasted tomato flavor and spicy kick.
Don’t forget to ♥ save this recipe and share it with fellow foodies! And if you give it a try, we’d love to hear how it went—leave a comment or tag us in your creations.
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This post is part of my long-running Crafty October series on The Purple Pumpkin Blog. Since 2012, I’ve shared Halloween recipes, printables, and crafts every October. While I don’t officially run the series anymore, all my new Halloween posts are still part of this decades-long celebration of spooky fun! Browse past Crafty October years for even more inspiration: 2024, 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, and 2012.
Katie Skeoch
January 21, 2014 @ 11:43 am
It does look good but I may try it without the vodka too!
Michelle Ordever
January 21, 2014 @ 12:00 pm
I really don’t think the vodka is required – it’s such a delicious soup!