Slow Cooker Bloody Mary Soup Recipe

Tomato soup kicked up a notch with bloody mary flavors! Great topped with croutons for added texture.

Prep Time15

Cook Time5

Total Time5 15

Course: Soup

Cuisine: American

Servings:

4 cups vegetable broth can use chicken or beef broth
30 oz. fire roasted tomatoes (two 15-oz. cans)
1/2 cup Bloody Mary mix we use Zing Zang bloody Mary mix; this is not the tiny bottle of concentrate. If you use a bloody mary mix concentrate, use only two tablespoons.
1 Tbsp. Worcestershire sauce
2 Tbsp. A.1. steak sauce
1 Tbsp. chili hot sauce Such as Tapitio or Tabasco
1/4 cup Guinness Beer
1/2 lemon juiced
1 lime juiced
1 cup cherry tomato medley (any kind of cherry or grape tomatoes)
1 white onion diced
1 cup chopped celery divided
1 cup diced pickles divided
3 garlic cloves minced
1.5 tsp. celery salt
1 tsp. coarse black pepper
1 tsp. sea salt
1 cup heavy cream (WAIT TO ADD)

Add the onions, garlic, cans of tomatoes, cherry tomatoes, ½ cup diced pickles, ½ cup diced celery, celery salt, black pepper, sea salt, Worcestershire, steak sauce, hot sauce, vegetable broth, guinness, bloody Mary mix, lemon and lime juice in the crockpot and stir. Cover and cook on low for 4 hours.
Use an immersion blender and blend soup until smooth. Alternatively, pour a small portion of the soup at a time into a blender and purée.
Stir in the heavy cream. Stir in the remaining diced celery and pickles. Cover and cook for 30 more minutes on high.
Garnish with whatever you like on a bloody mary such as a lemon, olives, pepperoncini peppers, and more. Also, great with croutons.

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