Description
This Slow Cooker Bloody Mary Soup is a creative twist on the classic cocktail, transforming its vibrant flavors into a delicious, hearty soup. Loaded with fire-roasted tomatoes, tangy Bloody Mary mix, steak sauce, Guinness, fresh vegetables, and finished with creamy richness, it’s the perfect make-ahead appetizer or main dish for gatherings. The bold and spicy notes are balanced by a swirl of heavy cream, and each bowl can be customized with garnishes like olives, croutons, or even shrimp. Enjoy it hot or cold for a unique culinary experience.
Ingredients
Units
Scale
Base Ingredients
- 4 cups vegetable broth (or chicken or beef broth)
- 30 oz fire roasted tomatoes (two 15-oz cans)
- 1/2 cup Bloody Mary mix (such as Zing Zang; if using concentrate, only 2 tablespoons)
- 1 Tbsp Worcestershire sauce
- 2 Tbsp A.1. steak sauce
- 1 Tbsp chili hot sauce (such as Tapatio or Tabasco)
- 1/4 cup Guinness Beer
- 1/2 lemon, juiced
- 1 lime, juiced
- 1 cup cherry tomato medley (any variety 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
To Finish
- 1 cup heavy cream
Optional Garnish
- Green olives
- Lemon slices
- Pepperoncini peppers
- Croutons
Instructions
- Combine Initial Ingredients: Add onions, garlic, fire-roasted tomatoes, cherry tomatoes, 1/2 cup diced pickles, 1/2 cup diced celery, celery salt, black pepper, sea salt, Worcestershire sauce, steak sauce, hot sauce, vegetable broth, Guinness, Bloody Mary mix, lemon juice, and lime juice into a slow cooker. Stir well to combine all the flavors and distribute the ingredients evenly.
- Slow Cook: Cover the slow cooker and cook on low for 4 hours, allowing the flavors to meld and the vegetables to become tender.
- Blend Until Smooth: Use an immersion blender to blend the soup directly in the slow cooker until smooth. Alternatively, carefully transfer small batches of soup to a blender and purée, then return to the pot. This creates a velvety texture.
- Add Cream and Remaining Vegetables: Stir in the heavy cream along with the remaining 1/2 cup each of chopped celery and diced pickles. Cover the slow cooker and cook on high for an additional 30 minutes, ensuring everything is heated through and well mixed.
- Garnish and Serve: Serve the soup hot in bowls. Garnish with traditional Bloody Mary accompaniments such as green olives, lemon slices, croutons, and pepperoncini peppers, as desired. Enjoy!
Notes
- Shrimp Variation: Add 3 cups of raw, thawed shrimp during the last 30 minutes of cooking. Ensure they are fully cooked before serving.
- Chicken Variation: Add 2 chicken breasts at the start. Shred them before adding the heavy cream.
- Horseradish Twist: For an authentic Bloody Mary flavor, serve with horseradish on the side. Guests can stir 1 teaspoon into their bowl if desired.
- Storage: Store in airtight containers in the fridge for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop.
- Served Cold: This soup is excellent served chilled, especially with bay shrimp on top for a refreshing summer appetizer.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 7g
- Sodium: 980mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 27mg
