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Bloody Mary Soup

This Bloody Mary Soup blends roasted tomatoes, onions, and peppers with Tabasco and vodka for a frightfully flavorful Halloween appetizer!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 239kcal
Author Michelle Ordever

Equipment

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
US Customary - Metric

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.
 
For up-to-date guidance on storing and reheating food safely, see the Food Standards Agency (UK) or FoodSafety.gov (USA).

Nutrition

Serving: 1 | Calories: 239kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 174mg | Potassium: 837mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3911IU | Vitamin C: 115mg | Calcium: 70mg | Iron: 1mg