Bloody Mary Soup

Recipe from


Nutritional Information

Calories 118
Fat 7 g
Satfat 4 g
Protein 2 g
Carbohydrate 14 g
Fiber 3 g
Cholesterol 19 mg
Sodium 439 mg


2 (28 oz.) cans diced tomatoes
2 tablespoons unsalted butter
1 chopped onion
2 tablespoons light brown sugar
1 1/2 cups low-sodium chicken broth
1/4 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
salt to taste


Drain 2 (28 oz.) cans diced tomatoes, reserving juice (you'll have 2 1/4 cups). Melt 2 Tbsp. unsalted butter in a pan over medium heat. Add 1 chopped onion; cook for 5 minutes. Add tomatoes and 2 Tbsp. light brown sugar, and cook, stirring, until tomatoes have softened, 5 minutes. Stir in 1 1/4 cups reserved tomato juice and 1 1/2 cups low-sodium chicken broth. Bring to a boil, lower heat, and simmer for 10 minutes. Puree soup in batches in a blender until smooth. Return to pot; stir in 1/4 cup heavy cream, 1 Tbsp. Worcestershire sauce and 1 tsp. hot sauce. Salt to taste. Thin with tomato juice, if desired. Serves 8.