One could argue, without any difficulty, that a classically mixed Bloody Mary is a soup. Sure, the notable addition of vodka may give pause, but who said that soups were defined by their sobriety? Soup is merely defined as a “liquid food,” which also means that perhaps smoothies and milkshakes could be included in the category. A Bloody Mary, though, already has the basic vegetal building blocks of a cozy tomato soup, lightened and lengthened with chilled spirits, like a tipsy gazpacho served in a glass. Honestly, that sounds pretty good, too.
But I digress. We’re talking about the Bloody Mary here; robust and highly seasoned, often spiked with Worcestershire, Tabasco, and plenty of black pepper, at least. It wouldn’t take much at all to make that into a meal. Hell, you could just heat up the foundational mix and call it a day, but we can do better. Taking a page from classic tomato soup, it’s not a radical departure from tradition, which is a large part of its charm. Just layer in some caramelized onions, cook up the celery instead of saving it for a garnish, and add a bit more vegan bacon for that all-important protein, and now it’s looking like a proper bowl of soup.
We can’t leave garnishes out of the picture, though. They’re almost more essential to the Bloody Mary than the vodka itself. On that note, I chose to add my vodka towards the end, rather than let it cook out, because it should live up to the name, right? You could add it earlier on in the cooking process, along with the vegetable stock, to make this more family friendly, if you absolutely had to.
Happy hour and dinnertime often overlap, so why not cut to the chase and make both count? If it’s too hard to get past the idea of Bloody Mary soup being different from the original cocktail, then just think of it like a surprisingly relaxing, mildly intoxicating tomato soup, and you won’t be disappointed.
Bloody Mary Soup
Cheers, to soup with spirit! Equal parts comfort and sophistication, pulling inspiration from the classic Bloody Mary, this spiked tomato soup is anything but ordinary. It’s got the cozy soul of a slow-simmered stew and the bold, briny bite of your favorite brunch cocktail. With smoky vegan bacon, a strong splash of vodka, and just enough heat to keep things interesting, it’s a bowl that warms you from the inside out.
Ingredients
Bloody Mary Soup:
- 1/4 Cup Olive Oil
- 1 Large Yellow Onion, Diced
- 4 Stalks Celery, Diced (Leaves Reserved)
- 2 Cloves Garlic, Minced
- 1/4 Cup Vegan Bacon Bits
- 1/2 Teaspoon Old Bay Seasoning
- 1 (28-Ounce) Can Petite Diced Tomatoes
- 1 (14-Ounce) Can Tomato Sauce
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Vegan Worcestershire Sauce or Soy Sauce
- 1/2 - 1 Teaspoon Hot Sauce or Horseradish
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 1 Cup Low Sodium Vegetable Stock
- 1/4 Cup Vodka
Garnish:
- 1/4 Cup Vegan Bacon Bits
- 1/2 Cup Green Olives, Sliced
- 1/4 Cup Frozen and Thawed Pearl Onions, Halved
- 1/4 Cup Celery Leaves
Instructions
- In a large saucepan, warm the olive oil over medium heat until shimmering. Add the diced onion and celery, sautéing until translucent and fragrant, about 5 - 7 minutes.
- Stir in the garlic, vegan bacon bits, and Old Bay seasoning. Cook for another minute or two, until the garlic softens and the spices bloom.
- Pour in the diced tomatoes along with their juices, tomato sauce, lemon juice, Worcestershire or soy sauce, hot sauce or horseradish, salt, and pepper. Stir well to combine.
- Add the vegetable stock and bring the pot to a gentle simmer. Cover loosely and let simmer for 20 minutes, stirring occasionally. Stir in the vodka and simmer for another 2 – 3 minutes to mellow slightly.
- Carefully transfer about half of the soup into your blender and thoroughly puree. Mix the smooth blend back into the main saucepan, stirring well to incorporate and create a creamy yet chunky mixture.
- Ladle the soup into bowls and top with a sprinkle of vegan bacon bits, a few slices of olives, some pearl onion halves, and the feathery celery leaves you saved earlier. If you’re feeling extra, a skewer across the top wouldn’t be out of place. Enjoy hot.
Notes
This soup is even better the next day. The flavors deepen overnight, making it a perfect make-ahead brunch dish, or a next-day remedy after a night out.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 204Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 841mgCarbohydrates: 13gFiber: 4gSugar: 5gProtein: 5g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
I think this soup would give a whole new meaning to Happy Hour and Dinner time overlapping lol…
I could do with a little spirit to warm my bones right now, as we are without heating as my whole heating system is being replaced today and tomorrow… So I am wrapped up… I had minestrone soup for lunch … :-) 💖🙏
Have a lovely Thanksgiving xx
Oh no, that sounds like my nightmare! I hope you stay warm, and that it’s finished even faster than expected. Definitely keep that soup flowing! Warmest wishes for a happy Thanksgiving, too. :)
Thank you Hannah… I kept pretty warm, two jumpers and many layers beneath LOL .. Tomorrow should see it complete… 🙏
Hannah,
I make and eat a lot of different kinds of soups and this is about the most unique I’ve encountered. I like the comment above about about a whole new meaning to Happy hour and dinner. Sounds very interesting. I think I might like to give it a try. Thanks
Well, I rather like a Bloody Mary, for me especially latish on a weekend morning before a very relaxed long brunch with friends. Had never thought in terms of conjuring it into soup . . . yours looks like a great beginning to a few hours of relaxed fun :) ! Well, some real bacon in my case might find its way in . . . but I am sure you would understand :) !
Haha, of course! There are no soup nazis here. ;) You do you!
As I don’t care for tomato juice, Bloody Marys aren’t my tipple. But the soup sounds good. Happy Thanksgiving, Hannah.
Like you, I would rather add the vodka at the end!
It’s wonderfully versatile like that. :)
I love this playful take on the Bloody Mary! Turning a classic cocktail into a hearty, spiced soup is brilliant, especially with caramelized onions and a touch of vegan bacon. Youre such a gift to anyone following a plant-based lifestyle.