Bloody Mary Tomato Soup
20m prep 50m cook 1h 10m ready
A classic tomato soup inspired by the Bloody Mary cocktail, with hints of celery, Worcestershire sauce, and spicy Tabasco. Serve warm or cold, paired with a grilled cheese or scones.
Ingredients
- 44.4 ml extra-virgin olive oil divided
- 907 g ripe tomatoes sliced ¾ inch thick
- Salt and freshly ground black pepper to taste
- 1 large yellow onion chopped
- 1 celery stalk chopped
- 1 large carrot peeled and chopped
- 2 clove garlic minced
- 118 ml dry white wine
- 237 ml vegetable broth
- 7.39 ml Worcestershire sauce
- 4.93 ml Tabasco sauce or to taste
- 4.93 ml granulated sugar
- 2.46 ml celery salt
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 176 mg
- Iron: 2.28 mg
- Magnesium: 53.5 mg
- Phosphorus: 185 mg
- Potassium: 1037 mg
- Zinc: 1.35 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 118 ml dry white wine
- 237 ml vegetable broth
- 7.39 ml Worcestershire sauce
- 4.93 ml granulated sugar
- 2.46 ml celery salt
Prepare
- 44.4 ml extra-virgin olive oil, divided
- 907 g ripe tomatoes, sliced ¾ inch thick
- Salt and freshly ground black pepper, to taste
- Chop 1 large yellow onion
- Chop 1 celery stalk
- 1 large carrot, peeled and chopped
- Mince 2 clove garlic
- 4.93 ml Tabasco sauce, or to taste
Let's Cook
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Step 1.
Preheat oven to 400°F. Line a baking sheet with aluminum foil and brush foil with 1 tablespoon of the olive oil.
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Step 2.
Arrange tomato slices in a single layer on the prepared baking sheet. Drizzle with another 1 tablespoon of olive oil and season with salt and pepper. Bake for 30 minutes, then switch the oven to broil on high and broil for 4 minutes, or until the tops of the tomatoes are lightly browned.
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Step 3.
While the tomatoes are roasting, in a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, celery, carrot, and minced garlic. Cook, stirring occasionally, for 9 to 10 minutes, or until the vegetables are softened.
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Step 4.
Add the dry white wine to the saucepan and cook for another 4 minutes, stirring occasionally, until most of the liquid has evaporated.
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Step 5.
Stir in the roasted tomatoes and any accumulated juices, ¾ cup water, vegetable broth, Worcestershire sauce, Tabasco sauce, sugar, celery salt, and pepper to taste. Bring to a simmer and cook for 30 minutes, stirring occasionally. Let the soup cool slightly.
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Step 6.
Working in batches if necessary, transfer the soup to a food processor or blender and blend until smooth. Return the pureed soup to the saucepan and warm over low heat until heated through. Taste and adjust seasoning with salt, pepper, or more Tabasco if desired.
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