Bloody Mary soup

(from Elyce123’s recipe box)

Freeze at the end of step 2, for up to 1 month, defrost in the fridge for 24 hours, then finish step 3

Source: delicious. December 2005

Prep time: 25 minutes
Cook time: 40 minutes
Serves 4 people

Categories: December, can be frozen, soup

Ingredients

  • 3 garlic cloves, crushed
  • 1kg ripe tomatoes, halved
  • 1 large onion, sliced
  • 2 tbsp olive oil
  • a few fresh thyme sprigs
  • a few fresh rosemary sprigs
  • 250ml vegetable stock, hot
  • 3 tbsp vodka
  • 2 tbsp Worcestershire sauce

Directions

  1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Put the garlic, tomatoes and onion into a large roasting tin. Drizzle with the oil, scatter with the leaves from the herbs and season. Toss together and roast for 35-40 minutes, turning halfway, until lightly charred. Cool slightly.

  2. Put in a food processor or blender with the stock and purée in batches. Pass through a sieve into a pan. Stir in the vodka and Worcestershire sauce.

  3. Reheat until piping hot. Divide between bowls, garnish with black pepper to serve.

Email to a friend | Print this recipe | Back