MAKES: 2 quarts (1 cup per serving) · PREP TIME: 10 minutes · COOK TIME: 50 minutes

    Your favorite Sunday morning hangover cocktail is about to become your favorite tomato soup recipe. All the rich and delicious flavors of a scratch-made bloody Mary, but in the form of a warm and comforting soup. Here’s a little pairing suggestion for you, too—if you happened to make the Blackened Shrimp Fettuccine Alfredo (here) and have any leftover blackened shrimp, it goes fantastically with this soup.


    • 2 tablespoons avocado oil or olive oil

    • 2 ribs celery, chopped

    • 1 small onion, chopped (about ½ cup)

    • 3 cloves garlic, minced

    • ½ teaspoon sea salt

    • ¼ teaspoon ground black pepper

    • 1 (15-ounce) can tomato sauce

    • 1 (14.5-ounce) can stewed tomatoes

    • 1 quart chicken stock or bone broth (here)

    • 2 tablespoons Worcestershire sauce

    • 2 teaspoons prepared horseradish, or more to taste

    • ½ teaspoon celery salt


    • Garlic and Herb Croutons (here)

    • Bacon, chopped and cooked until crispy


    1. Heat the oil in a stockpot or Dutch oven over medium heat. When the oil is hot, add the celery, onion, garlic, salt, and pepper. Sauté until the vegetables are translucent and tender.

    2. Add the tomato sauce, stewed tomatoes, chicken stock, Worcestershire sauce, horseradish, and celery salt to the pot. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 30 minutes to allow the flavors to come together.

    3. Transfer the soup to a blender and puree until smooth. Depending on the size of your blender, you may need to do this in batches, as hot liquid expands while blending. Alternatively, you can puree the soup directly in the pot using an immersion blender.

    4. Return the blended soup to the pot and simmer for an additional 10 minutes.

    5. Garnish with croutons and bacon, if desired.

    tips: If the soup is too acidic for you, add a little low-carb sweetener, like erythritol or monk fruit.

    For a vegetarian option, substitute vegetable stock for the chicken stock.

    If you aren’t a fan of spicy foods, use less horseradish or skip it altogether.



    CALORIES: 69

    FAT: 3.8g

    PROTEIN: 1.8g

    TOTAL CARBS: 8.2g

    FIBER: 1.7g

    NET CARBS: 6.6g