Bloody Mary Soup Recipe

5 1 1
Bloody Mary Soup Recipe
Bloody Mary Soup Recipe photo by Taste of Home
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Bloody Mary Soup Recipe

Read Reviews
5 1 1
Publisher Photo
After entertaining, I had leftover Bloody Mary mix. I added chicken broth and veggies to come up with a blockbuster soup. Make it with your favorite mix. —Joanna Johnson, Flower Mound, Texas
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 5 garlic cloves, chopped
  • 3 cans (14-1/2 ounces each) stewed tomatoes, chopped
  • 1 bottle (33.8 ounces) spicy Bloody Mary mix
  • 1 carton (32 ounces) chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon coarsely ground pepper
  • 6 ounces fresh baby spinach (about 7-1/2 cups)
  • Additional Worcestershire and hot pepper sauce
  • Pimiento-stuffed olives, optional

Directions

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. Yield: 16 servings.
Originally published as Bloody Mary Soup in Taste of Home September/October 2016, p45

Nutritional Facts

1 cups: 64 calories, 1g fat (0 saturated fat), 1mg cholesterol, 805mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 5 garlic cloves, chopped
  • 3 cans (14-1/2 ounces each) stewed tomatoes, chopped
  • 1 bottle (33.8 ounces) spicy Bloody Mary mix
  • 1 carton (32 ounces) chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon coarsely ground pepper
  • 6 ounces fresh baby spinach (about 7-1/2 cups)
  • Additional Worcestershire and hot pepper sauce
  • Pimiento-stuffed olives, optional
  1. 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.
  2. Add next six ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
  3. 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. Yield: 16 servings.
Originally published as Bloody Mary Soup in Taste of Home September/October 2016, p45

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jshearer User ID: 403534 253852
Reviewed Sep. 8, 2016

"This soup was fantastic. I slightly reduced the salt and added a can of cannellini beans. Next time I'll add two cans of beans (drained and rinsed). It was spicy and made a huge amount--I froze some of the leftovers"

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