Bloody Maria Rustic Tomato Soup
There's really nothing more comforting than a steaming hot bowl of tomato soup. If you are looking to MIX IT UP after the #holidayhangover.. try something hearty, deliciously satisfying, and keeps as an excellent leftover!
This recipe spices things up with adding Bloody Maria Mix to the classic tomato soup. We prefer using canned tomatoes rather than fresh because they tend to be packed in peak season—that means they're perfectly ripe! PLUS, the skins are removed. That means less work for you :)
Rustic Tomato Soup
- 4 tablespoons extra virgin olive oil
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 cans tomatoes (28 ounces each)
- 4 oz. Bloody Maria Mix
- 1 ½ cups Chicken/Vegetable stock or Water
- Salt and Pepper to taste
- Parmigiano-Reggiano Cheese
- Fresh torn basil leaves
In a large pot, heat the olive oil over medium-high heat, add the onion and garlic, sauté until translucent about 3-5 minutes. Add the tomatoes and their juices and Bloody Maria Mix, bring to a boil, then lower to a simmer, until the tomatoes break down about 6-8 minutes.
Stir in chicken stock/water, simmer about 8-10 minutes. Salt and pepper to taste. Using an immersion blender, puree the soup until slightly smooth.
Garnish with torn basil and grated Parmiagiano - Reggiano.
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