This time of year, I am always looking for new soup recipes. I get tired of the same ones over and over. When a friend of mine shared a version of this recipe with me, I knew I had to try it out. I was curious. I changed up the original recipe that was shared to make it a little more palatable for me and my family. (It was a texture thing.) Now this recipe for a Bloody Mary Soup is more like a grown-up Tomato Soup. It is absolutely delicious and makes enough to feed an army.
Ingredients for Bloody Mary Soup
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 medium red pepper, chopped
- 5 garlic cloves, minced
- 3 cans (14-1/2 ounces each) stewed tomatoes, chopped
- 1 bottle (33.8 ounces) spicy Bloody Mary mix
- 1 carton (32 ounces) chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 1/2 teaspoon coarsely ground pepper
- 6 ounces fresh baby spinach (about 7-1/2 cups)
- Additional Worcestershire, hot pepper sauce and/or horseradish
- Pimiento-stuffed olives, optional garnish
Directions for Bloody Mary Soup
- In a Dutch oven, heat oil over medium-high heat. Add onion and pepper; cook and stir until vegetables are tender, 8-10 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes; cook for 2 minutes.
- Add Bloody Mary Mix, chicken broth, Worcestershire Sauce, salt, pepper sauce and ground pepper; bring to a boil. Reduce heat; simmer, covered, approximately 60 minutes.
- Stir in spinach; cook until it wilts, about 5 minutes. Use an immersion blender to blend until smooth. Serve immediately with additional Worcestershire, hot pepper sauce and/or horseradish. If desired, add olives for a garnish.
- Serve with toasted pita bread triangles.
Here’s to a delicious Bloody Mary Soup recipe, perfect Tomato Soup recipe for adults, and RESETTING your life!
Roberta
Organization isn’t about perfection; it’s about efficiency, reducing stress and clutter, saving time and money, and improving your overall quality of life.” – CHRISTINA SCALISE
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