Bloody Mary Cream Of Tomato Soup Recipes

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.

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

Steps:

• Heat the EVOO over medium-high heat in a large Dutch oven or soup pot. Add the thyme, lemon zest, garlic, celery and onions. Season the vegetables with the celery salt and black pepper. Cook the vegetables to tender, then deglaze with the vodka. Add the spicy tomato juice, stock, horseradish, hot sauce, Worcestershire and canned tomatoes. Bring the soup to a boil and reduce the heat to medium-low. Simmer to thicken and combine flavors, about 30 minutes. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, while the soup warms up, butter 8 slices of the bread on one side. Build the sandwiches with the Cheddar slices, buttered sides facing out. Griddle or grill the sandwiches over medium heat until deeply crispy and the cheese melts. Using a serrated knife, cut each sandwich into nine 1-inch croutons.
• Stir the lemon juice into the hot soup just before serving. Ladle the soup into shallow bowls, then sprinkle with the parsley and top with the croutons.

Steps:

• Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.
• Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
• To serve, reheat the soup, stirring in the milk - try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).

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.

Steps:

• Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
• In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.