Bloody Mary Soup

I just didn’t get time to write up any recipes so will make up for it this month.  I am starting again in January and have some great recipes to cook and also some more to test and try.

Anyway the soup that follows is an easy soup and we got really positive comments from everyone who tasted it.  I know that since we demonstrated this recipe many people have made this up.  The vodka is an optional extra but adds some fun if you are entertaining.bloody mary ingredients

Bloody Mary Soup

Serves 6

1 red onion, roughly choppedIngredients

3 garlic cloves, crushed

2 celery sticks, roughly chopped, plus extra sticks to garnish

600g (1lb 5oz) ripe tomatoes, halved (the redder the better!)

2tbsp olive oil

½ tsp celery salt – use plain salt if you prefer

600ml (1 pint) vegetable stock

400g tin chopped tomatoes

3tbsp tomato purée

1tbsp Worcestershire sauce

Several shakes of tabasco sauce

Garnish

Crème fraîche or double cream

Celery sticks with fronds

Vodka

Preheat oven to 200°C (180°C fan) mark 6. Put the onion, garlic, chopped celery, fresh tomatoes, olive oil, celery salt and plenty of pepper into a large roasting tin. Toss together and roast for 35-40min.

Scrape the roasted vegetable mixture into a food processor or blender with the tin of tomatoes,tomato purée and Worcestershire sauce and whiz until completely smooth. Strain through a fine sieve into a large pan (use the back of a spoon to push as much of the soup through as possible). Discard any skins and seeds that won’t go through the sieve.  Add the stock and stir to combine and check the seasoning – adding tabasco, salt, pepper and a pinch of sugar to taste.

To serve, reheat the soup gently. Ladle into six sturdy glasses or large coffee cups. Add a celery stick to each glass/cup and garnish with a dollop of crème fraiche or a swirl of cream. Serve small shots of the vodka alongside, which people can stir into their soup if they like.

To get ahead: The soup can be made up to 2 days ahead and stored in the fridge

To freeze: The soup can be frozen up to 1 month ahead.