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Bloody Mary Soup
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This zesty soup is a fun riff on Wisconsin’s beloved Bloody Mary cocktail. Have fun with the garnishes and let guests choose from a variety of toppings. If making it vegetarian, choose a vegetable broth and look for vegetarian Worcestershire sauce.
serves 4


1 tablespoon olive oil

1 large onion, chopped

2 large ribs of celery, chopped

5 garlic cloves, chopped

3 cans (14½ ounces each) fire-roasted tomatoes, chopped

1 bottle, 33.8 ounces, spicy Bloody Mary mix

1 32 ounce carton chicken broth

1 tablespoon Worcestershire sauce

½ teaspoon celery salt

½ teaspoon hot pepper sauce like Tabasco or Cholula

½ teaspoon freshly ground pepper

6 ounces fresh baby spinach (about 7½ cups) 

For garnish Worcestershire, hot pepper sauce, pimiento-stuffed olives, chopped celery, crumbled bacon, roasted shrimp, or grape tomatoes

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Bloody Mary Soup
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. In a Dutch oven, heat oil over medium-high heat. Add onion and celery; cook and stir until vegetables are tender, 8-10 minutes. Add garlic and cook until fragrant, about 30 seconds, then stir in tomatoes with their juice and cook for few more minutes.

2. Add Bloody Mary mix, Worcestershire, celery salt, hot pepper sauce, and freshly ground pepper and bring to a boil. Reduce heat and simmer, covered for 10 minutes.

3. Stir in spinach and simmer until wilted, about 5 minutes.

4. Serve immediately with garnishes of your choice!

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