With all the sweet things now prepared (the day before) for my dinner party, it was time to tackle the savoury things.
I found a tomato soup recipe online at All About You called Bloody Mary Soup. It sounded tasty and I thought would be ideal to cook ahead and heat up on the evening of the party. The recipe says it yields 20 servings. There were 8 of us for dinner, so I just halved the recipe and figured there would be seconds if any one would like extra….
As it turns out, I didn’t even have enough soup for 6 people, never mind the 10 servings I thought I would have! I had to send my husband out for more ingredients late at night so I could whip up an extra batch of soup!
In the picture attached to the recipe, it does show the soup served in tea-cups, so it is obviously 20 small servings rather than a full bowl.
The recipe contains alcohol – vodka, since it is a bloody Mary, but I left that out. I also left off the lumpfish roe topping as well as didn’t like the sound of it. The rosemary came straight from the bush in my garden ^_^ It’s one of my favourite herbs. You may also notice that the recipe doesn’t call for salt – I don’t think it needed it, but your taste buds may be different!
Here is a list of all the ingredients needed to make the soup – I’ve given the full quantities since that is what I actually ended up using!
- 2 Kg tomatoes
- 700 g red onions, peeled and roughly chopped
- 8 garlic cloves
- 6 rosemary sprigs
- 4 red peppers, deseeded and quartered
- 5 tbsp olive oil
- 300 ml hot vegetable stock
- 2 tbsp red wine vinegar
- ½ tsp Tabasco
- 1 tbsp Worcestershire sauce
- 142 ml soured cream
- 150 ml vodka (optional – I didn’t use it)
This soup couldn’t be easier to make! Just chop up the vegetables and throw into a roasting dish. Add the garlic and rosemary (I took the rosemary off the stalk) and drizzle with olive oil. Roast the veg in a 200C oven for 40 minutes until they are tender and starting to char.
Blitz the vegetables with the stock in batches until smooth (I used a hand held blender) and then press through a metal sieve to get rid of seeds and tomato skin. Next, stir in the Worcestershire sauce, Tabasco and red wine vinegar. If you are using vodka, stir that in now too.
Once I made the soup, I cooled it down and refrigerated it until the next day and heat it up on the stove top. To serve, I poured the soup into bowls and swirled some sour cream on the top. There were additional starters of baked mummies which everyone helped themselves to, and you can’t have soup without bread, and I made a corn bread to go with. (Recipes to follow!)
The soup was yummy, full of flavour and the kick from the Tabasco really gave it an edge over just another tomato soup.