New Year's Day Bloody Mary Soup
Submitted by combined
A Bloody Mary in a bowl: smooth tomato soup with celery, horseradish, Worcestershire, and lime, spiked with vodka stirred in off the heat. The savory, boozy New Year’s Day hair-of-the-dog, served warm in mugs.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minThe morning-after classic gets reinvented as a warm bowl of soup. This is everything you love about a Bloody Mary, savory tomato, sharp horseradish, tangy Worcestershire, bright lime, and yes, a generous pour of vodka, served hot in a mug instead of over ice.
It starts like a good tomato soup: celery, red pepper, and jalapeno sweated slowly under a lid until meltingly soft and sweet, which builds a deep, mellow base before the tomatoes go in.
After blending it silky-smooth, the magic happens off the heavy heat. The vodka, lime juice, caraway, and Worcestershire get stirred in and just warmed through, so the booze keeps its kick and the lime stays bright rather than cooking away.
Ladle it into mugs, garnish with dill and a lime slice, and toast the new year, hair of the dog and all.
Chef Tips
- Sweat the vegetables low and slow under a lid for the full half hour. Rushing this step leaves the base harsh instead of sweet and rounded.
- Stir in the vodka after blending and only warm it through. A hard boil cooks off the alcohol that gives this soup its signature kick.
- Add the lime juice at the very end so its fresh tang doesn’t dull from cooking.
- Adjust the horseradish and jalapeno to your heat tolerance; both can climb quickly.
Variations
- Leave out the vodka for a family-friendly, spicy tomato soup that’s just as good.
- Rim the mugs with celery salt or add a celery-stick stirrer for the full Bloody Mary effect.
Ingredients
Directions
A new twist on the conventional “hair of the dog bloody mary” on New Year’s Day.
Melt the butter in a heavy large pan over low heat.
Add the celery, red pepper and jalapeno pepper.
Cover the pot and sweat the vegetables over low heat until very soft, about 30 minutes.
Stir in the tomatoes, tomato juice, lime zest, horseradish, and salt and pepper to taste.
Cook over medium heat 5 minutes.
Process the soup in a food processor fitted with a steel blade or a blender until smooth.
Return to the pan and stir in the vodka, caraway seeds, lime juice and Worcestershire.
Heat until hot.
Ladle the soup into mugs and garnish with dill sprigs and lime slices.
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