Bloody Mary Cream Of Tomato Soup Recipes

BLOODY MARY SOUP

Steps:

• 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 2 minutes., Add next six ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in spinach; cook until it wilts, about 5 minutes. Soup will be chunky. Serve immediately with additional Worcestershire and hot pepper sauce. If desired, add olives to resemble eyes.

BLOODY MARY CREAM OF TOMATO SOUP

Steps:

• Add butter to a large pot. Add the flour and make a roux. Cook for about 3 minutes. Add the crushed tomatoes, tomato juice, bloody Mary mix, and white pepper. Bring to a boil and reduce to a simmer and simmer 10 minutes. Stir in the heavy cream and simmer 5 more minutes. Taste and adjust for salt
• Top with sour cream and green onions or shredded cheese

HOT BLOODY MARY SOUP

Steps:

• Reheat the tomato soup. Mix the celery salt and seeds in a small jar. Crush all the peppercorns together using a pestle and mortar. Assemble a tray of all the ingredients to garnish, with the celery mix, crushed pepper mix, Worcestershire sauce, Tabasco, vodka and lemon wedges.
• Ladle the soup into bowls and let everyone spice it up to their liking.
• Reheat the tomato soup. Mix the celery salt and seeds in a small jar. Crush all the peppercorns together using a pestle and mortar. Assemble a tray of all the ingredients to garnish, with the celery mix, crushed pepper mix, Worcestershire sauce, Tabasco, vodka and lemon wedges.
• Ladle the soup into bowls and let everyone spice it up to their liking.

CREAM OF TOMATO SOUP

Steps:

• Place a strainer over a large measuring cup. Drain and SAVE the juice from both stewed and diced tomatoes. Press down on the tomatoes with the back of a spoon to drain more juice. Measure 3 cups juice, discard excess or save for another use. (Bloody Mary anyone?) Set aside both juice and tomatoes.
• Melt the butter in a large pot, sprinkle in the flour; stir and cook 1 minute. Add the brown sugar, tomato paste and allspice; stir.
• Whisk in the chicken broth gradually; then add the reserved tomato juice and both kinds of tomatoes.
• Bring to a boil, stirring frequently. Reduce to a simmer and cook 10 minutes.
• Puree with an immersion blender, food processor or blender. Don't fill more than halfway if using a food processor or blender and cover with a kitchen towel before turning it on. Leave as chunky as you like and call it a bisque or puree smooth for cream soup.
• Pour through a strainer into the same pot.
• Heat cream/milk in microwave until steaming, stir into soup. Heating the cream/milk helps keep it from curdling.
• Bring back to simmer. Do not boil after adding cream/milk - it will curdle. Taste for seasoning and add salt and pepper, more cream/milk or more sugar if desired.
• Pureeing tomato seeds can make the soup a little bitter; adding a little more brown sugar will remove the bitterness.