Bloody Mary Soup
Ingredients:
- whole peeled San Marzano tomatoes - 3 - 28 ounce cans
- vegetable broth - 3 cups
- onion, peeled, chopped - 1 large
- carrots, peeled, chopped - 2
- roasted garlic - 8 cloves
- Worcestershire Sauce - 2 T
- Old Bay Seasoning - 1 T
- horseradish - 1 tsp
- Kosher salt - to desired taste
- Vodka - 1 ounce per serving
- mozzarella cheese, crisp bacon, sliced celery, olives - garnish
Instructions:
In a slow cooker, combine tomatoes, broth, onion, carrots, garlic, Worcestershire Sauce, Old Bay and horseradish. Cover, cook for 2 hours on high.
Using a blender, blend soup in batches, return soup to the slow cooker. Cook an additional 2 hours on high. Season with salt.
Ladle soup into individual bowls. Add vodka to each individual bowl of soup (not to the slow cooker). Garnish with desired toppings. Season to desired taste with sea salt, black pepper or hot sauce.
