Halloween is a holiday that brings a lot of creepy themed food along with it. Unfortunately, most of it calls for sugar as the main ingredient, but your holiday food can curdle the blood without spiking your blood sugar. If you’re throwing a party on a chilly autumn night, what better way to warm up your guests than with a bubbling pot of blood-colored soup?
This soup gets its inspiration from the spicy tomato-vodka cocktail of the same name, and yes, feel free to spike the soup! Every time I make this, I do it a little differently, but here’s the approximate recipe. Customize according to your own Bloody Mary preferences.
To make Bloody Mary Soup, start with:
3 large tomatoes
4 celery stalks
5 cloves of garlic
Chop the vegetables and simmer them in a large pot with:
1/2 cup of vodka
1 tsp Tabasco sauce or cayenne pepper (whichever spicy flavor you prefer)
1 Tbsp vegan Worcestershire sauce (most contain anchovies, so read the label closely to find a vegan brand, or use Bragg’s Liquid Aminos instead.)
1 tsp red pepper flakes
The alcohol will cook out of the vodka at this stage, so if you want your soup alcoholic, add a shot of vodka to each bowl or glass while serving.
After about 10 minutes, add one large can of pure tomato juice, (you know the ones I mean: they look like a gallon of tomato juice) and simmer, covered, until the vegetables are suitably softened. At this point, you may wish to blend the soup to give it a smoother texture. Blending the soup will change the color! When blended, it will be more of an orangey-red, so decide whether you’re going for the “blood” look, or the Bloody Mary drinkability.
Add salt, pepper, and more of the previously mentioned spices & seasonings to taste. Serve the soup hot, in bowls or glasses, (remember the optional shot of vodka at this stage) and garnish each with a single celery stalk.
Have a fun and spooky Halloween!