Your Favorite Cocktail is Now Your New Favorite Soup
Ever wished you could enjoy the bold, savory flavors of a Bloody Mary in a cozy, comforting bowl? Now you can. This recipe transforms the classic Sunday brunch cocktail into a rich, soul-warming tomato soup. It has all the signature notes you love—a zesty tomato base, a kick of horseradish, and a savory depth from Worcestershire sauce. It’s the perfect cure for a chilly day or a lazy weekend. And for a truly next-level meal, try topping it with leftover blackened shrimp; the spicy, savory combination is absolutely divine.
Ingredients
• MAKES: 2 quarts (1 cup per serving) · PREP TIME: 10 minutes · COOK TIME: 50 minutes
• For the 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
• 2 tablespoons Worcestershire sauce
• 2 teaspoons prepared horseradish, or more to taste
• ½ teaspoon celery salt
• For Garnish (Optional)
• Garlic and Herb Croutons
• Bacon, chopped and cooked until crispy
Instructions
1. Directions
2. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the celery, onion, garlic, salt, and pepper. Sauté for 5-7 minutes, until the vegetables are translucent and tender.
3. Stir in the tomato sauce, stewed tomatoes, chicken stock, Worcestershire sauce, horseradish, and celery salt. Increase the heat to medium-high and bring the soup to a boil.
4. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 30 minutes. This allows all those classic Bloody Mary flavors to meld together beautifully.
5. Carefully puree the soup until smooth. You can use an immersion blender directly in the pot or transfer the soup in batches to a traditional blender. Be cautious, as hot liquid can expand while blending.
6. Return the blended soup to the pot and simmer over low heat for an additional 10 minutes to deepen the flavor. Serve hot, garnished with crispy bacon and garlic croutons, if desired.
Nutritional Information
• PER SERVING
• CALORIES: 69
• FAT: 3.8g
• PROTEIN: 1.8g
• TOTAL CARBS: 8.2g
• FIBER: 1.7g
• NET CARBS: 6.6g
Pro Tips
• Balance the Acidity: If the tomato flavor is too sharp for your taste, stir in a pinch of low-carb sweetener like erythritol or monk fruit to balance it out.
• Make it Vegetarian: Easily make this recipe vegetarian by swapping the chicken stock for a quality vegetable broth and using a vegan Worcestershire sauce.
• Control the Heat: The spice level comes from the horseradish. For a milder soup, use just one teaspoon or omit it. For an extra kick, feel free to add more to taste.
• Add a Creamy Texture: For a richer, creamier soup, stir in a ¼ cup of heavy cream or full-fat coconut milk during the final 10-minute simmer.
FAQ
Q: Can I make this Bloody Mary soup vegetarian
A: Yes, you can easily make this recipe vegetarian. Simply swap the chicken stock for a quality vegetable broth and use a vegan Worcestershire sauce.
Q: How do I make this tomato soup creamier
A: For a richer, creamier soup, stir in a ¼ cup of heavy cream or full-fat coconut milk during the final 10-minute simmer.
Q: Is this Bloody Mary soup spicy
A: The spice level is adjustable and comes from the horseradish. For a milder soup, use less horseradish, and for an extra kick, feel free to add more to your taste.
Q: What are some good toppings for this soup
A: This soup is delicious garnished with garlic and herb croutons or crispy, chopped bacon. For a heartier meal, try topping it with leftover blackened shrimp.
