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Bloody Mary Soup

Bloody Mary Soup

All You OCTOBER 2007

  • Yield:

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 118
  • Fat: 7g
  • Saturated fat: 4g
  • Protein: 2g
  • Carbohydrate: 14g
  • Fiber: 3g
  • Cholesterol: 19mg
  • Sodium: 439mg
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Bloody Mary Soup recipe

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