bloody mary cream of tomato soup

Name: Bloody Mary Cream of Tomato Soup
Prep time: 5 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 tablespoon(s) butter; 1/4 cup(s) flour; 28 ounce(s) can crushed tomatoes; 2 cup(s) tomato juice; 3 cup(s) bloody mary mix; 1 teaspoon(s) white pepper; salt to taste; 1 cup(s) heavy cream; sour cream and green onions for garnish

review

Recipe by

barbara lentz

@blentz8

beulah, MI

Easy soup with a spicy kick

►

yield 4 -6

prep time 5 Min

cook time 20 Min

method Stove Top

Ingredients For bloody mary cream of tomato soup

4 Tbsp

butter
1/4 c

flour
28 oz

can crushed tomatoes
2 c

tomato juice
3 c

bloody mary mix
1 tsp

white pepper
salt to taste
1 c

heavy cream
sour cream and green onions for garnish

How To Make bloody mary cream of tomato soup

1
Add butter to a large pot. Add the flour and make a roux. Cook for about 3 minutes. Add the crushed tomatoes, tomato juice, bloody Mary mix, and white pepper. Bring to a boil and reduce to a simmer and simmer 10 minutes. Stir in the heavy cream and simmer 5 more minutes. Taste and adjust for salt

2
Top with sour cream and green onions or shredded cheese
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bloody mary cream of tomato soup

Ingredients For bloody mary cream of tomato soup

How To Make bloody mary cream of tomato soup

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