Bloody Mary soup

(11 ratings)
Tomato and pepper soup
Tomato and pepper soup
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe This Bloody Mary soup is just the trick for a grown-up Halloween treat. So simple to make, it's the perfect savoury option for your Halloween party


  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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

  • Low
  • Med
  • High
  • 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.

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