Bloody Mary soup
- 1kg (2¼lb) tomatoes
- 4 red onions, peeled, cut into wedges
- 4 cloves garlic, peeled
- 2 rosemary sprigs
- 2 red peppers, deseeded and cut into wedges
- 2 tbsp olive oil
- 150ml (5fl oz) hot vegetable stock
- 1 tablespoon red wine vinegar
- Dash of Tabasco
- 2 tsp Worcestershire sauce
- 5 tbsp vodka, optional
- 150ml carton soured cream
Leave out the vodka and replace with an equal amount of water or stock if you’re serving this to youngsters.
- Set the oven to 220°C/425°F/Gas Mark 7. Put the tomatoes, onions, garlic, most of the rosemary and peppers in a roasting tin. Drizzle with the oil and roast for 40 mins, until the vegetables are tender and beginning to char.
- Blend half the vegetables and half the stock in a processor until smooth and pour into a jug. Repeat with the remaining vegetables and stock.
- Add the vinegar, Tabasco, Worcestershire sauce and vodka, if using. If you’d like a smooth texture, pass it through a metal sieve. Warm through and serve in cups with a dollop of soured cream and top with rosemary.
- To freeze: Put cooled soup into a container. Freeze for up to 3 months. Defrost overnight in the fridge before eating.
Nutritional information per portion
- Calories 146(kcal)
- Fat 6.0g
- Saturates 3.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.