Bloody Mary Soup Recipe
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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1 large onion chopped
- 1 tablespoon olive oil
- 1 medium green pepper chopped
- 1/2 teaspoon hot pepper sauce
- 5 garlic cloves chopped
- 1/2 teaspoon coarsely ground pepper
- 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
- 6 ounces fresh baby spinach (about 7-1/2 cups)
- additional worcestershire and hot pepper sauce
- pimiento-stuffed olives optional
- Carbohydrate 1.78397466179016 g
- Cholesterol 0 mg
- Fat 0.240088776127716 g
- Fiber 0.324380996674623 g
- Protein 0.234656015610189 g
- Saturated Fat 0.0389251354278317 g
- Serving Size 1 1 serving (30g)
- Sodium 12.1758620002343 mg
- Sugar 1.45959366511554 g
- Trans Fat 0.013009510418927 g
- Calories 10 calories
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
