This Bloody Mary soup is just the trick for a grown-up Halloween treat. So simple to make, it’s the perfect savoury option for your Halloween party.

Bloody Mary Soup
Serves: 6
Prep time: 20 mins
Cooking time: 40 mins
Total time: 1 hr
Skill level: Easy peasy


  • Dash of Tabasco
  • 1 tablespoon red wine vinegar
  • 150ml (5fl oz) hot vegetable stock
  • 2 tbsp olive oil
  • 2 red peppers, deseeded and cut into wedges
  • 2 rosemary sprigs
  • 4 cloves garlic, peeled
  • 4 red onions, peeled, cut into wedges
  • 1kg (2¼lb) tomatoes
  • 2 tsp Worcestershire sauce
  • 5 tbsp vodka, optional
  • 150ml carton soured cream
  • Dash of Tabasco


    1. Set the oven to 220°C/425°F/Gas Mark 7. Put the tomatoes, onions, garlic, most of the rosemary and peppers in a roasting tin. Drizzle with the oil and roast for 40 mins, until the vegetables are tender and beginning to char.
    2. Blend half the vegetables and half the stock in a processor until smooth and pour into a jug. Repeat with the remaining vegetables and stock.
    3. Add the vinegar, Tabasco, Worcestershire sauce and vodka, if using. If you’d like a smooth texture, pass it through a metal sieve. Warm through and serve in cups with a dollop of soured cream and top with rosemary.
    4. To freeze: Put cooled soup into a container. Freeze for up to 3 months. Defrost overnight in the fridge before eating.

Nutritional information per portion

Fat 6.0g
Saturates 3.0g
Calories 146(kcal)

Recipe by Felicity Barnum-Bobb

 See our favourite Halloween recipes