Bloody mary soup

Name: Bloody mary soup
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 red onion, roughly chopped; 3 garlic cloves, crushed; 2 celery sticks, roughly chopped, plus extra sticks to garnish; 600 g (1lb 5oz) ripe tomatoes, halved (the redder the better!); 1 red chilli, deseeded and roughly chopped; 2 tbsp. olive oil; 1/2tsp celery salt - use plain salt if you prefer; 600 mL (1 pint) vegetable stock; 400 g tin chopped tomatoes; 3 tbsp. tomato purée; 1 tbsp. Worcestershire sauce; Crème fraîche or double cream, to serve; Vodka, to serve

Let guests add the vodka to their soup at the table for a theatrical touch

By The GH Kitchen TeamPublished: 02 July 2012

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Ingredient, Food, Leaf, Serveware, Dishware, Produce, Dairy, Fruit preserve, Condiment, Plant milk,

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Yields:

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Ingredients

1 red onion, roughly chopped
3 garlic cloves, crushed
2 celery sticks, roughly chopped, plus extra sticks to garnish
600 g (1lb 5oz) ripe tomatoes, halved (the redder the better!)
1 red chilli, deseeded and roughly chopped
2 Tbsp. olive oil
1/2tsp celery salt - use plain salt if you prefer
600 ml (1 pint) vegetable stock
400 g tin chopped tomatoes
3 Tbsp. tomato purée
1 Tbsp. Worcestershire sauce
Crème fraîche or double cream, to serve
Vodka, to serve

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Put the onion, garlic, chopped celery, fresh tomatoes, chilli, olive oil, celery salt and plenty of pepper into a large roasting tin. Toss together and roast for 40min.
2. Step 2
  Scrape the roasted vegetable mixture into a blender and whiz until completely smooth. Strain through a fine sieve into a large pan (work the pulp hard to extract as much flavour as possible). Discard any skins and seeds that won't go through the sieve.
3. Step 3
  Add stock to the pan, then the tinned tomatoes, tomato purée and Worcestershire sauce. Stir to combine and check the seasoning.
4. Step 4
  To serve, reheat the soup gently. Ladle into six sturdy glasses or large coffee cups. Add a celery stick to each glass/cup and garnish with a dollop of crème fraîche or a swirl of cream. Serve small shots of the vodka alongside, which people can stir into their soup if they like.
  
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Get ahead

Prepare the recipe to end of step 2 up to a day ahead, but strain the tomato mixture into a large bowl rather than a pan. Allow to cool, then cover and chill overnight. Complete recipe to serve.

Per Serving:

Calories: 83
Total carbs: 9 g
Sugars: 8 g
Total fat: 4 g
Saturated fat: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time