Bloody Mary Soup

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This Bloody Mary Soup is a perfectly named appetizer for a Halloween dinner party. It’s absolutely delicious and made with roasted tomatoes, rosemary, and garlic, and has a spicy kick too! Of course, it wouldn’t be a Bloody Mary without the vodka!

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Bloody Mary Soup

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Bloody Mary Soup

With all the sweet things now prepared for my dinner party, it was time to tackle the savoury things. I managed to make pretty much everything the day before, leaving the day of the party stress free!

The recipe contains alcohol – vodka, since it is a bloody Mary, but it is optional, and just as delicious without it. Since the vodka is added at the end, it is something that could be served on the side and added by each guest to their bowl of soup.

Ingredients for bloody mary soup

To make this soup you will need: tomatoes, red onions, garlic, fresh rosemary, red bell peppers, olive oil, hot vegetable stock, red wine vinegar, Tabasco, Worcestershire sauce, sour cream, and of course vodka.

Rosemary is one of my favourite herbs – I think it adds such a great flavour to food. The rosemary I used in this recipe came straight from my garden! You may have noticed that this recipe doesn’t call for salt – I think there is plenty of saltiness from the Worcestershire sauce; but if you feel it needs to be seasoned further, please check before serving.

This soup couldn’t be easier to make!  Just chop up the vegetables and throw into a roasting pan. Add the garlic, and rosemary (which has been removed from the stalks), and drizzle with olive oil. Roast the veg in a 200C/400F oven for 40 minutes, or until they are starting to char.

Transfer the vegetables to a blender, and blend with the hot stock. You may have to do this in batches! I used an immersion hand held blender. Whizz everything until smooth and then press through a metal sieve to get remove the 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.

If you are making this in advance, cool for 30 minutes, and then refrigerate until required (no more than 3 days). You could also freeze it without the vodka. Defrost before reheating, and make sure soup is piping hot before serving.


To serve, pour the Bloody Mary soup into bowls and swirl some sour cream on the top. I made some corn bread to go with the soup (I always make corn bread at Halloween!). And I also made some Baked Mummies for those who didn’t want soup (and for those that did!!)

The soup was yummy, full of flavour and the kick from the Tabasco really gave it an edge over just another tomato soup.

Bloody Mary Soup

Bloody Mary Soup

Yield: 8
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

A delicious spicy tomato soup - spiked with vodka to turn into Bloody Mary soup!


  • 2kg/4lbs tomatoes
  • 700g/1½lb 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 Tbsp olive oil
  • 300ml/1 cup hot vegetable stock
  • 2 Tbsp red wine vinegar
  • ½ tsp Tabasco
  • 1 Tbsp Worcestershire sauce
  • 150ml/½ cup vodka (optional)
  • 150ml/½ cup soured cream


  1. Pre-heat oven to 200C/400F/Gas 6.
  2. Place the tomatoes, red onions, garlic, and rosemary in a roasting pan and drizzle with olive oil.
  3. Place roasting pan in the oven and cook for 40 minutes, or until the vegetable are tender and charred.
  4. Transfer the vegetables to a blender and add the vegetable stock - blend until smooth. You could also use a hand held blender if you prefer.
  5. Push the soup through a metal sieve to remove the seeds and tomato skins.
  6. Stir in the Tabasco, Worcestershire sauce and red wine vinegar.
  7. Add the vodka if using, or you could serve on the side for people to add themselves.
  8. Serve hot with sour cream swirled on top.


If you are making this in advance, cool for 30 minutes, and then refrigerate until required (no more than 3 days). You could also freeze it without the vodka. Defrost before reheating, and make sure soup is piping hot before serving.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 20mgSodium: 157mgCarbohydrates: 26gFiber: 5gSugar: 15gProtein: 5g

This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself. This data was provided and calculated by Nutritionix on 6/23/2019

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