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
- 1kg (2¼lb) tomatoes
- 4 red onions, peeled, cut into wedges
- 4 cloves garlic, peeled
- 2 rosemary sprigs
- 2 red peppers, deseeded and cut into wedges
- 2 tbsp olive oil
- 150ml (5fl oz) hot vegetable stock
- 1 tablespoon red wine vinegar
- Dash of Tabasco
- 2 tsp Worcestershire sauce
- 5 tbsp vodka, optional
- 150ml carton soured cream
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.
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.
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.
To freeze: Put cooled soup into a container. Freeze for up to 3 months. Defrost overnight in the fridge before eating.
Top tip for making Bloody Mary soup
Leave out the vodka and replace with an equal amount of water or stock if you’re serving this to youngsters.