ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bloody Mary Soup

Photo: Mark Thomas; Styling: Lynn Miller
Prep time 10 mins
Cook time 27 mins
Yield Serves 8

Ingredients

  • Soup:
  • 2 tablespoons unsalted butter
  • 1 large onion, diced
  • 3 ribs celery, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 2 28-oz. cans whole tomatoes in juice
  • Salt and pepper
  • 2 teaspoons grated horseradish
  • Topping:
  • 1/4 cup heavy cream, chilled
  • 2 teaspoons grated horseradish
  • 3 tablespoons chopped chives, optional

Nutrition Information

  • calories 103
  • fat 5 g
  • satfat 3 g
  • protein 2 g
  • carbohydrate 14 g
  • fiber 4 g
  • cholesterol 18 mg
  • sodium 1040 mg

How to Make It

  1. Make soup: Melt butter in a pot over medium heat. Add onion and celery and cook, stirring, until softened and translucent, about 5 minutes. Add garlic and sauté 1 minute, then add Worcestershire sauce and sauté 1 minute longer.

  2. Open tomato cans and cut tomatoes (still in cans) with kitchen shears into large chunks. Add tomatoes and juice to pot, along with salt and pepper. Increase heat to high and bring to a boil, then reduce to a simmer and cook 20 minutes, stirring occasionally. Remove from heat and stir in horseradish. Let soup cool 10 minutes, then puree in blender in batches and pour through a strainer into a large pan. Keep warm.

  3. Make topping: Using an electric mixer on medium-high speed, beat cream with horseradish until it forms stiff peaks. Divide soup among 8 cups and top with a dollop of horseradish cream. Garnish with chopped chives, if desired.