Bloody Mary Soup

In Soups & Sauces on by

Bloody Mary SoupI found this recipe in Lorraine Pascale’s ‘Home Cooking Made Easy’ and it sounded so good I thought I’d make it.  In Lorraine’s version she stirs in some vodka to taste but this is optional.  I didn’t add it to mine and it was still lovely. I did, however, add a little too much Tabasco sauce. Again this is an optional addition and as I like my food quite spicy I decided to add 4 drops. The soup was still lovely but I think next time I would add about 2 drops rather 4 so be very careful if thinking of adding the Tabasco.

I thought I would be able to find all of the ingredients very easily so when I couldn’t find tomato juice I started to worry. I ended up visiting a health food shop and the assistant said quite confidently that yes they did have tomato juice. There were rows and rows of all sorts of juices – vegetable juice; beet root juice: carrot juice: orange juice etc but no tomato juice. Apparently tomato juice is no longer in fashion and people don’t buy it anymore so they had stopped stocking it!  I eventually tracked down a bottle in a local shop.  I hope you don’t have as much trouble as I did in finding a bottle!

The soup itself is so easy to make and will easily serve 6 and can be quite for a few days. Soup is just so handy for lunch. I will be making this again.

Bloody Mary Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • Slug of olive oil
  • 1 large red onion, sliced
  • 500g ripe tomatoes (about 5 vine or plum tomatoes) roughly chopped
  • 1 litre tomato juice
  • 3 squirts of tomato paste
  • 1 bay leaf
  • 2 tablespoons soft light brown sugar
  • 50ml Worcestershire sauce
  • Half to one teaspoon Cayenne pepper (depending how spicy you like it)
  • Salt and freshly ground pepper
  • Several shakes Tabasco sauce (optional)
  • Vodka to taste (optional)
  1. Heat the oil in a large pan.
  2. Add the sliced onion and cook over a low heat for about 15 minutes. The sliced onions should be soft and translucent but not coloured.
  3. Add the chopped tomatoes, tomato juice, tomato paste, bay leaf, Worcestershire sauce and sugar and finally cayenne pepper and salt and pepper to taste.
  4. Bring to the boil and reduce and allow to simmer gently for a good 35 minutes to enable the flavours to develop.
  5. Taste the soup and add more flavourings, if needed.
  6. Remove the bay leave and discard.
  7. In 2 or 3 batches add the soup into a blender and blitz until quite smooth but still with a little texture.
  8. Once all soup has been blended return to the saucepan and heat gently.
  9. Add the Tabasco sauce and/or vodka to taste (these are optional additions).
  10. Adjust seasoning and serve with some crusty bread and butter.


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