Bloody Mary Soup with Old Bay
 
Prep time
Cook time
Total time
 
Serves: 4-6 bowls
Ingredients
  • Soup:
  • 5-10 garlic cloves (use less if you want less intensity)
  • 800g/28oz canned, whole peeled tomatoes
  • olive oil
  • 1 tsp coarse salt
  • ½ tsp celery salt
  • 1 tsp Old Bay
  • 1-2 tsp chili flakes (I used 2 tsp, use less if you want less heat)
  • 2-4 cups chicken or vegetable stock (use more stock if you want to dilute the heat)
  • 2 tbsp Worcestershire sauce
  • juice from ½ lemon
  • Tabasco sauce (optional)
  • celery stalks (optional garnish)
  • vodka (optional)
  • Horseradish Cream (optional):
  • 1 tbsp horseradish
  • 4 tbsp of crème fraîche
  • salt and pepper
  • juice of ½ a lemon
Instructions
  1. Heat your oven to 350°/180°.
  2. Pour some olive oil on a baking sheet.
  3. Take the garlic cloves off of the bulb, and cut a little bit off of the top. Don't peel them. We'll pop them out of their skins easily after roasting. Put the prepared garlic on the baking sheet.
  4. Drain the canned tomatoes. Reserve the liquid.
  5. Cut the tomatoes in half.
  6. Put the tomatoes on the prepared baking sheet. Sprinkle the tomatoes with more olive oil. Season the tomatoes with salt, celery salt, Old Bay, and chili flakes.
  7. Roast in oven for 20-30 minutes. The tomatoes are ready when they have started to dry out and get a little bit dark and brown in spots.
  8. Remove from the oven. Add the tomatoes to a blender (add to directly to a pot if you have an immersion blender).
  9. Let the garlic cool a bit so you can touch it. Pinch the bottom of the garlic and it will shoot up through the top (where you cut before) and it will be easily free from its skin. Add the garlic to the blender.
  10. If there are crunchy bits on the baking sheet pour a little stock on them. Use a spatula to scrape them off. Pour the crunchy bits and the stock into the blender. (The crunchy bits are yummy caramelized tomato juices)
  11. Add the reserved tomato liquid to the blender. Blend until mostly smooth.
  12. Heat the tomato puree in a saucepan over medium heat. Add in 2 cups of stock, the lemon juice, and the Worcestershire sauce.
  13. Taste. Too spicy? Add more stock. Not spicy enough? Add Tabasco sauce ¼ tsp at a time.
  14. Simmer for 20 minutes so all the flavors can mingle together.
  15. While the soup is simmering, prepare the horseradish cream. In a small bowl mix the horseradish, crème fraîche, salt, pepper, and lemon juice.
  16. Serve the soup in a bowl, top with a dollop of cream. Pour in a splash of vodka if you like. Garnish with a stalk of celery and a sprinkling of Old Bay.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2014/10/10/bloody-mary-soup-old-bay/