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Beefed-Up Bloody Mary Soup

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“The classic brunch cocktail warmed up, and beefed up with some broth and diced tomatoes into a hearty soup that's amazing with some scrambled eggs and toast. I suggest using your favorite Mary garnishes, like celery sticks, olives, and pickled okra as part of a little platter on the side. A shot of vodka in the soup is optional, but not bad. It's rich, satisfying, unique, and no one has to know it's this easy.”
READY IN:
15mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a 2 qt saucepan, combine soup, broth, horseradish. Bring to barely a simmer, and allow to cook for 10-15 minutes to mellow the horseradish.
  2. Add Worcestershire, hot sauce and tomatoes and heat through.
  3. Squeeze lemon juice into soup to taste. I use the whole lemon, but start with half if you're not as big a lemon freak.
  4. Serve, garnishing each bowl with some fresh cracked pepper and a sprinkle of celery salt.

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