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Bloody Mary Soup

Your favorite brunch cocktail gets a dinner twist with this Bloody Mary Soup with Bacon-Wrapped Shrimp on the side!

soup in bowl with shrimp on the side

Is it time for a cocktail or time for dinner? No one knows when it comes to this Bloody Mary Soup!

Are you more of a mimosa person for brunch or do you go for a bloody Mary? Matt always gets a mimosa and I go back and forth between the two. If it’s a really good brunch I’ll get both! Bloody Mary first and then a mimosa for dessert. Duh. 

This soup has everything a good bloody has. Fresh tomatoes, a zing of horseradish, flavorful Worcestershire sauce, hot sauce, Old Bay, celery salt, and of course, VODKA! 

Not only do you get this amazing soup recipe, but you also get a classic Bacon-Wrapped Shrimp recipe to go with it! You know those cray cray bloody Mary’s that have like 700 garnishes off the side? Well, we had to have a fun garnish for this soup as well! Don’t say I never gave you anything. 

Ingredients & Subs

For the Bloody Mary Soup

plum tomatoes — You’re welcome to use any tomato you want! The great thing about roasting them is that the flavor gets super concentrated no matter what. 
olive oil — Normally I’m okay with subbing different oils but olive oil is def preferred here. 
unsalted butter
yellow onions
garlic cloves
celery & celery salt
Old Bay — You can use smoked paprika if you don’t have Old Bay but you need to get some!
vodka — You can omi if you need!
canned whole plum tomatoes
vegetable broth
horseradish — You’ll notice that there’s only 1/4 teaspoon in the whole soup because a little goes a long way! Be warned.
hot sauce or to taste
Worcestershire sauce
lemon juice

For the Bacon-Wrapped Soup

shrimp — peeled and deveined, with tails still on
thick-cut bacon
unsalted butter
maple syrup
Old Bay seasoning

soup in bowl with shrimp on the side

How to Make

For the Bloody Mary Soup

Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
Gently toss the tomatoes with olive oil and layer on the prepared baking sheet in a single layer. Sprinkle with salt and pepper, to taste. Roast for 45 minutes.
In a large dutch oven, butter over medium-low heat. Add the onions, celery, garlic, celery salt, Old Bay, and a pinch of salt and black pepper. Sauté until onions are translucent and start to brown, about 10 minutes. Deglaze the pan with 1/4 cup vodka, scraping up the browned bits on the bottom of the pan.
Add the canned tomatoes, roasted tomatoes, including the juices, vegetable broth, horseradish, hot sauce, and Worcestershire sauce. Season with additional salt and pepper, to taste. Bring the soup back to a simmer and cook for 40 minutes, uncovered.
Transfer the soup to a blender and puree until smooth. Taste for salt and pepper. Finish with lemon juice and serve a drizzle of oil, a sprinkle of additional Old Bay, and Bacon-Wrapped Shrimp.

For the Bacon-Wrapped Shrimp

Preheat oven to 400°F. Line a large baking sheet with aluminum foil. Wrap each shrimp with a piece of bacon and secure with a toothpick. Place shrimp on prepared pan. 
In a small bowl, mix together butter, maple syrup, and Old Bay. 
Brush shrimp with about half of the maple butter. 
Bake for 15 minutes or until bacon is crisp and shrimp is cooked. 
Brush with remaining maple butter and broil for 3 minutes. Serve as is or alongside Bloody Mary Soup.

How to store

Soup will keep in an airtight container in the fridge for up to 5 days and the shrimp will keep for 2-3. To freeze the soup, cool completely. before filling in freezer-safe bags 2/3 full. Seal tightly and lay flat to freeze. Label to make sure you know when you’re freezing what. Thaw soup overnight in the refrigerator, reheat and serve. I’d recommend cooking the shrimp when you need them as they’re so quick to make. 

soup in bowl with shrimp on the side

Hot Tip

When blending in your blender, do it in several batches to ensure that you don’t have a soup explosion on your hands!

soup in a bowl with shrimp on the side

More Seafood Recipes You’ll Love!

Tuscan Salmon Fettucine Alfredo

Pesto Cod en Papillote with Tomato Risotto

Crispy Beer Battered Fish Tacos

Swordfish Provençal

Thai Shrimp Salad with Coconut Lime Dressing

soup in bowl with shrimp on the side

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Bloody Mary Soup

Bloody Mary Soup

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Your favorite brunch cocktail gets a dinner twist with this Bloody Mary Soup with Bacon-Wrapped Shrimp on the side!

Ingredients

  • 3 lbs. ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup olive oil
  • 4 tablespoons unsalted butter
  • 2 cups yellow onions, diced
  • 2 celery stalks, diced
  • 6 garlic cloves, minced
  • 1/8 teaspoon celery salt
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 cup vodka
  • 1 (28 oz) can whole plum tomatoes, with juice
  • 4 cups vegetable broth
  • 1/4 teaspoon prepared horseradish
  • 5-10 dashes of hot sauce or to taste
  • 1/2 teaspoon Worcestershire sauce
  • 1 tbsp lemon juice
  • Sea salt and fresh ground black pepper

Instructions

  1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
  2. Gently toss the tomatoes with olive oil and layer on the prepared baking sheet in a single layer. Sprinkle with salt and pepper, to taste. Roast for 45 minutes.
  3. In a large dutch oven, butter over medium-low heat. Add the onions, celery, garlic, celery salt, Old Bay, and a pinch of salt and black pepper. Sauté until onions are translucent and start to brown, about 10 minutes. Deglaze the pan with 1/4 cup vodka, scraping up the browned bits on the bottom of the pan.
  4. Add the canned tomatoes, roasted tomatoes, including the juices, vegetable broth, horseradish, hot sauce, and Worcestershire sauce. Season with additional salt and pepper, to taste. Bring the soup back to a simmer and cook for 40 minutes, uncovered.
  5. Transfer the soup to a blender and puree until smooth. Taste for salt and pepper. Finish with lemon juice and serve a drizzle of oil, a sprinkle of additional Old Bay, and Bacon-Wrapped Shrimp.

Notes

See the blog post above.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Bacon Wrapped Shrimp

Bacon Wrapped Shrimp

Yield: 20 shrimp
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Your favorite brunch cocktail gets a dinner twist with this Bloody Mary Soup with Bacon-Wrapped Shrimp on the side!

Ingredients

  • 1 lb. shrimp, peeled and deveined, with tails still on
  • 7 pieces of thick-cut bacon, cut into thirds
  • 4 tablespoon unsalted butter, melted
  • 2 tablespoon maple syrup
  • 1 tablespoon Old Bay seasoning

Instructions

  1. Preheat oven to 400°F. Line a large baking sheet with aluminum foil. Wrap each shrimp with a piece of bacon and secure with a toothpick. Place shrimp on prepared pan. 
  2. In a small bowl, mix together butter, maple syrup, and Old Bay. 
  3. Brush shrimp with about half of the maple butter. 
  4. Bake for 15 minutes or until bacon is crisp and shrimp is cooked. 
  5. Brush with remaining maple butter and broil 3 minutes. Serve as is or alongside Bloody Mary Soup.

Notes

See the blog post above

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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