Blogmas 2017 – Day 8 – Food Friday – Bloody Mary Soup

It wasn’t until my mid-twenties that I really began to appreciate the Bloody Mary. Prior to that, the sight of the celery would be enough to put me off, let alone the idea of tomato juice and pepper in a drink!? WHAT the…

But then, things changed. Many a day/night my friends and I supped on the savoury delights in the sunshine of our patios, just without the celery. One day, in a hungover state, I even made a Bloody Mary and dunked some buttered crusty French stick into it. Often, having told this story, I am met with cries of ‘yuk’ and ‘ewww’, but actually, it was one of the best things I had ever tasted. Not that French stick bread makes for a good Slimming World or Low FODMAP recipes of course! But you know, times of need and all that.

Then somewhere I saw a random recipe for Bloody Mary Soup and thought I would try it out. Customising recipes to be both Slimming World friendly and Low FODMAP isn’t always easy but this time, there are only minor swaps. I have evolved the recipe I found to improve the depth of flavour. So many times I have made homemade soup and it has been a bit bland. But not this one, this one is tasty and just that little bit naughty. Should you wish to, you can forgo the vodka to reduce syns and be even more angelic. But it’s Christmas so I think you should treat yourself! Providing you are old enough of course…

Bloody Mary Soup

You will need:

  • 500g tomatoes

  • Bunch of Spring Onions

  • Garlic Frylight

  • Frylight

  • Red pepper

  • 200ml hot vegetable stock (Low FODMAP Stock Cubes)

  • 2 tsp red wine vinegar

  • A good spalsh of Tabasco or more if you’re like me and like it punchy

  • 3 tsp Worcestershire sauce

  • 2 tbsp Tomato Puree

  • Salt

  • Black Pepper

  • Herbs: Basil and Oregano


  • 50ml vodka

  • Passata



Pre-heat an oven to 200°C

Use a knife to cut a cross into the top of each tomato. Chop the peppers.

Put the tomatoes and peppers into an ovenproof dish and spray with Frylight. Here you can use the garlic Frylight for extra flavour.

Bloody Mary Soup

Roast for 30 minutes until the vegetables are tender. Remove the dish from the oven and allow to cool.

Finely chop the spring onions being sure to remove the white part. Spray a saucepan with frylight and fry the spring onion for a few minutes. Add the tomato paste, water, and the stock cube, mix and bring to the boil.

If you prefer to remove the tomato skins, do so once the tomatoes have cooleed. I tend to leave skins on where possible for the extra goodness.

Pop all of the vegetables into the saucepan and use a hand blender to make the soup into a smooth mixture. Add some salt, pepper, the herbs, Tobasco, red wine vinegar, Worcester sauce and vodka. Taste and add additional seasoning as necessary.

Here you can also pop in some additional passata is you need to extend the quantity or prefer some additional tomato flavour.

Serve the soup with some fresh basil. You can also add some lactose-free cream if you like.

Bloody Mary Soup

Ignoring the vodka, this is actually a fantastically healthy recipe with great flavour and a simple method. G’wan, give it a go! You know you want to and Santa promises me that it’s only slightly naughty with the vodka in… Like, 2.5 syns of naughty.




Check out yesterday’s post here: Blogmas 2017 – Day 7 – A Letter To Santa

Did you see my previous Food Friday video? Blogmas 2017 – Day 1 – Christmas Breakfast

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